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Comment by Lei Mao

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Nutrition researcher and coauthor of a 2021 PLOS Medicine study on egg and cholesterol consumption and mortality
Mediation models estimated that cholesterol intake contributed to 63.2% (95% CI 49.6%-75.0%), 62.3% (95% CI 39.5%-80.7%), and 49.6% (95% CI 31.9%-67.4%) of all-cause, CVD, and cancer mortality associated with whole egg consumption, respectively. Egg white/substitute consumers had lower all-cause mortality and mortality from stroke, cancer, respiratory disease, and Alzheimer disease compared with non-consumers.
Disputed (Feb 9, 2021)
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Lei Mao, coauthor of Zhuang et al., "Egg and cholesterol consumption and mortality from cardiovascular and different causes in the United States," PLOS Medicine, published February 9, 2021.
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Eating eggs regularly increases the risk of cardiovascular disease
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Disputed The quoted text appears verbatim at the supplied PLOS Medicine URL (abstract/results), and the article was published on 2021-02-09. However, the source is a multi-author paper—its byline lists Pan Zhuang, Fei Wu, Lei Mao, Fanghuan Zhu, Yiju Zhang, Xiaoqian Chen, Jingjing Jiao, and Yu Zhang—so this platform cannot verify it as a single-author quote by Lei Mao alone. ([journals.plos.org](https://journals.plos.org/plosmedicine/article?id=10.1371%2Fjournal.pmed.1003508)) · YouCongress gpt-5.4-2026-03-05 · 1h ago
replying to Lei Mao