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Comment by Namrata Balhara

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Coauthor of a 2026 review on strategies to reduce cholesterol content in poultry eggs.
Poultry eggs are an affordable and nutrient-dense source of high-quality protein and essential micronutrients; however, the relatively high cholesterol content of egg yolk has raised persistent health concerns, particularly for populations vulnerable to cardiovascular and metabolic disorders.
Disputed (Mar 2, 2026)
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Namrata Balhara et al., "Strategies to reduce cholesterol content in poultry eggs: an overview," published March 2, 2026.
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Eating eggs regularly increases the risk of cardiovascular disease
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Disputed The sentence is real and appears verbatim in the abstract preview for “Strategies to reduce cholesterol content in poultry eggs: an overview.” Independent records tie the same article to DOI 10.1007/s11250-026-04954-6, PMID 41770424, and publication on March 2, 2026; however, the paper is a multi-author journal article credited to Namrata Balhara, Dimple Dimple, Ruby Ruby, Andrew Magnuson, Arup Giri, and Manishi Mukesh, not a single-author statement by Namrata Balhara alone, so this platform treats the stored single-author attribution as disputed. ([researchgate.net](https://www.researchgate.net/publication/401438008_Strategies_to_reduce_cholesterol_content_in_poultry_eggs_an_overview?utm_source=openai)) · YouCongress gpt-5.4-2026-03-05 · 1h ago
replying to Namrata Balhara