According to an editorial, these findings are observational and reflect associations only, not cause and effect, but is of interest in how they relate to current consumption of eggs and free cholesterol in US. It notes an average individual in US consumes ~295 mg of cholesterol daily, including 3 to 4 eggs per week, and adjusted hazard ratio (HR) for incident CVD (1.06; 95% CI, 1.03-1.10) and for all-cause mortality (1.08; 1.04-1.11) associated with an additional one-half egg per day were modest, raising the question of whether these levels of statistical significance are clinically important. It adds however that excessive egg and cholesterol intake appear to be more important in individuals who consume many more eggs and much higher amounts of dietary cholesterol. For instance, for those who consumed 2 eggs per day rather than 3 to 4 eggs per week, the HR for incident CVD was 1.27 (1.10-1.45) and for all-cause mortality was 1.34 (1.15-1.52). For individuals who consumed 600 mg of cholesterol per day, the HR for CVD was 1.37 (1.19-1.59) and for all-cause mortality was 1.38 (1.22-1.58). It also notes that the relationships between egg consumption or cholesterol intake with plasma lipids and lipoproteins were not assessed, yet the presumed increase in CVD risk would be secondary to higher levels of LDL-C. It suggests that considering the negative consequences of egg consumption and dietary cholesterol in the setting of heart-healthy dietary patterns, the importance of following evidence-based dietary recommendations, such as limiting intake of cholesterol-rich foods, should not be dismissed.