Research from Harvard University indicated that frequent consumption of eggs might be linked to a heightened risk of certain hormone-dependent cancers, such as breast cancer, ovarian cancer, and the aggressive form of prostate cancer. The work was published in the British Journal of Nutrition under the direction of N. Keum and his team. Scientists examined the outcomes of numerous prior studies using the “dose-response” meta-analysis method. They discovered that for individuals eating five or more eggs weekly, the chance of developing breast cancer was greater compared to those who abstained from eggs. A similar pattern appeared for ovarian cancer and the most dangerous type of fatal prostate cancer. The study’s authors emphasize that their findings do not confirm a direct cause-and-effect link between eggs and cancer. Potential dangers might be related to hormonal shifts and other elements, including overall diet and lifestyle. Eggs remain a source of protein, vitamins, and other beneficial nutrients, but researchers advise prudence, notably for people with a genetic predisposition to hormone-sensitive cancers. Further investigations will help more precisely grasp the impact of diet on the risk of such illnesses.
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