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Comment by Yu Zhang

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Food science and nutrition researcher at Zhejiang University and coauthor of a 2021 PLOS Medicine study on egg and cholesterol consumption and mortality
In this large cohort, we showed that whole egg and cholesterol consumption were both associated with higher all-cause, CVD, and major cause-specific mortality, whereas egg white/substitute consumption was related to lower mortality. The increased all-cause, CVD, and cancer mortality associated with egg consumption was largely influenced by cholesterol intake.
Disputed (Feb 9, 2021)
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Yu Zhang, 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 wording appears verbatim in the PLOS Medicine article at the provided URL, and that article was published on 2021-02-09. However, the source attributes the paper to eight named individual authors—Pan Zhuang, Fei Wu, Lei Mao, Fanghuan Zhu, Yiju Zhang, Xiaoqian Chen, Jingjing Jiao, and Yu Zhang—not to Yu Zhang alone, so this is a real passage from a multi-author paper rather than a verifiable single-author Yu Zhang quote. ([journals.plos.org](https://journals.plos.org/plosmedicine/article?id=10.1371%2Fjournal.pmed.1003508)) · YouCongress gpt-5.4-2026-03-05 · 1h ago
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