Thirty years of research in the United States has found that eating eggs daily does not increase the risk of stroke or heart disease. We know that eggs contain many nutrients, but they are also high in cholesterol, and doctors once thought that eggs might increase the risk of heart disease. But the latest evidence shows that people who eat eggs do not have an increased risk of heart attack or stroke. We can cook eggs without adding salt or oil, avoiding frying, and reap the benefits of egg nutrients while reducing any risk from cholesterol, since frying eggs in oil can increase their fat content by about 50 percent. After all potential influences were taken into account, the study found that people who ate at least 1 egg per day had the same chance of heart disease and stroke as those who ate less than 1 egg per month, and that eating an extra egg per day did not increase the chance of heart attack or stroke. And the study from China found that people who ate more eggs had a lower risk of heart disease or stroke, possibly because the overall standard of living was higher among those who ate eggs regularly. Overall, eggs can be part of a healthy, balanced diet without increasing the risk of heart attack or stroke in terms of a person’s overall diet and lifestyle. However, this study only shows that a moderate daily intake of eggs does not mean that one can eat a lot of eggs. People who eat a lot of eggs have an overall unhealthy diet and they are likely to be overweight and not fit into the balanced diet that we promote. So in order to illustrate the problems with a particular food, it must be determined in relation to its overall eating habits and lifestyle to make sense, so a balanced diet and good lifestyle habits are of paramount importance, and the study supports the idea that a balanced diet can be eaten in moderation.