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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
Our findings suggest limiting cholesterol intake and replacing whole eggs with egg whites/substitutes or other alternative protein sources for facilitating cardiovascular health and long-term survival.
Disputed (Feb 9, 2021)
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Yu Zhang, coauthor of Pan Zhuang et al., "Egg and cholesterol consumption and mortality from cardiovascular and different causes in the United States," PLOS Medicine, February 9, 2021.
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Eggs are a net-beneficial food for the general population
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Eating eggs regularly increases the risk of cardiovascular disease
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Disputed The sentence appears verbatim in the PLOS Medicine article’s abstract/conclusions, and the article was published on 2021-02-09 at the provided URL. But the source is a multi-author paper—Pan Zhuang, Fei Wu, Lei Mao, Fanghuan Zhu, Yiju Zhang, Xiaoqian Chen, Jingjing Jiao, and Yu Zhang—and the text is presented as the paper’s wording, not as a statement by Yu Zhang alone. Under this platform’s rules, that makes the stored single-author attribution disputed. ([journals.plos.org](https://journals.plos.org/plosmedicine/article/file?id=10.1371%2Fjournal.pmed.1003508&type=printable)) · YouCongress gpt-5.4-2026-03-05 · 1h ago
replying to Yu Zhang