What solid studies demonstrate an association between egg consumption and hypertension (high blood pressure)?

From the Guidelines

The current evidence does not support a significant association between moderate egg consumption and hypertension, and individuals can safely consume up to one egg per day without increasing their risk of developing hypertension. Several studies have examined the relationship between egg consumption and hypertension, including a 2022 study published in Cardiovascular Research 1, which found no significant association between moderate egg consumption (up to one egg/day) and fatal or non-fatal CHD. The study also reported a non-linear dose/response relationship, suggesting that the risk may increase with larger consumption. However, the data indicate that for the majority of the population, the plasma cholesterol increase elicited by a dietary cholesterol content of 300–600 mg/day (which corresponds to three servings of two eggs per week, or one egg per day) is small. Other studies, such as a 2018 meta-analysis published in Proceedings of the Nutrition Society 1, found that higher consumption of eggs increased TC, LDL-C, and HDL-C, but not TAG, compared with control diets low in egg consumption. A 2023 review published in Advances in Nutrition 1 reported that egg consumption was associated with a lower risk of hypertension (OR: 0.89; 95% CI: 0.79–0.99) and low HDL cholesterol (OR: 0.84; 95% CI: 0.78–0.91) in Korean studies. Key points to consider when evaluating the relationship between egg consumption and hypertension include:

• The majority of studies suggest that moderate egg consumption is not significantly associated with an increased risk of hypertension
• Individual factors, such as genetic predisposition, overall diet quality, and existing health conditions, may influence the relationship between egg consumption and hypertension
• Established blood pressure management strategies, such as reducing sodium intake, maintaining a healthy weight, regular physical activity, limiting alcohol, and following the DASH diet, are more effective in reducing the risk of hypertension than restricting egg consumption. Overall, the evidence suggests that moderate egg consumption (up to one egg per day) is not significantly associated with an increased risk of hypertension, and individuals can safely include eggs in their diet as part of a balanced and healthy lifestyle.

From the Research

Association between Eggs and Hypertension

• There is limited direct evidence linking egg consumption to hypertension in the provided studies.
• A study from 2017 2 discusses the health risks of egg consumption in individuals with low and high risk for cardiovascular disease, but does not specifically address hypertension.
• Other studies focus on the treatment and management of hypertension, including lifestyle interventions 3, 4 and pharmacological therapies 5, 6, but do not mention eggs as a contributing factor.

Lifestyle Interventions for Hypertension

• Regular physical exercise, body weight management, and healthy dietary patterns are recommended for the prevention and treatment of hypertension 3, 4.
• Stress management and adequate sleep patterns are also suggested as beneficial lifestyle interventions 3.
• Increasing physical activity is highlighted as a critical component of first-line treatment for elevated blood pressure or cholesterol 4.

Pharmacological Therapies for Hypertension

• ACE inhibitors, angiotensin receptor blockers, and beta-blockers are recommended as antihypertensive therapies, particularly in patients with comorbid cardiovascular or metabolic conditions 5, 6.
• The fixed combination of an ACE inhibitor and a calcium antagonist is suggested as a first-choice therapy for hypertension 6.