Eating eggs might affect heart disease risk differently depending on where you live - studies show it may slightly increase heart risk in America and Europe, but doesn't seem to matter in Asian countries.

When researchers combined many studies about eating eggs and heart disease, they found that the results didn't match up well - some studies showed eggs were bad for your heart, others showed they were fine, and this variation was really high.

Eating just one extra egg every day might make heart disease about 4% more likely, according to a big review of almost 50 studies with millions of people.

Eating up to six eggs a week doesn’t raise your risk of heart disease or stroke, even if you have high blood pressure or other health issues.

Studies show that eating eggs is linked to higher death rates, but when researchers control for the cholesterol in those eggs, the connection gets much weaker. This hints that it might be the cholesterol—not the eggs themselves—that's actually harmful.

In Chinese adults, especially women, eating eggs is linked to healthier blood fat levels—lower triglycerides and higher good cholesterol—making dyslipidemia less likely.