A new study from researchers at Northwestern University found people who ate three or four eggs a week had a higher risk of heart disease and early death compared to those who ate fewer eggs.

The researchers followed nearly 30,000 adults over three decades.

According to them, the findings should be critical when it comes to developing and modifying dietary guidelines.

They say one large egg has 186 milligrams of dietary cholesterol in the yolk.

The study found eating 300 milligrams of dietary cholesterol per day was associated with 17 percent higher risk of incident cardiovascular disease and 18 percent higher risk of death.