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Comment by Fanghuan Zhu

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Food science researcher and coauthor of a 2021 PLOS Medicine study on egg and cholesterol consumption and mortality
We used data on 521,120 participants from the NIH-AARP Diet and Health Study with a median follow-up of 16 years to assess the associations of egg and cholesterol intakes with all-cause and cause-specific mortality. Whole egg and cholesterol intakes were positively associated with risk of all-cause and major cause-specific mortality, whereas egg white/substitute consumption was inversely associated with mortality.
Disputed (Feb 9, 2021)
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Fanghuan Zhu, 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 quote is real and appears verbatim in the PLOS Medicine article at the source URL, in the “Author summary” bullets: lines 196–197 match the submitted text exactly. However, the page attributes the article to multiple coauthors—Pan Zhuang, Fei Wu, Lei Mao, Fanghuan Zhu, Yiju Zhang, Xiaoqian Chen, Jingjing Jiao, and Yu Zhang—rather than to Fanghuan Zhu alone, so this platform cannot verify it as a single-author quote. The article was published on February 9, 2021. ([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 Fanghuan Zhu