"Juhana Harju" <spamshantigiriorama.removespam@gmail.com> wrote in part:

Reference to a study  showing that "regular egg consumption leads to
atherosclerosis, heart attacks, or death?" Fish are animals. Does higher
consumption of fish lead to heart disease by the same argument?

Nothing should be consumed without limit.
--
Jim Chinnis  Warrenton, Virginia, USA  jchinnis@alum.mit.edu

Yes, and and the conclusion has been that moderate consumption of eggs
is not harmful and could be beneficial.

That's only your opinion which is not supported by evidence. Although
persons suffering from diabetes or having very high cholesterol level
may want too limit their egg consumption to 1-3 eggs weekly, healthy
persons have not been shown to get any harm from consuming one egg per
day. A couple of citations from the Harvard School of Public Health
Nutrition Source's articele

Fats and Cholesterol - The Good, The Bad, and The Healthy Diet
<http://www.hsph.harvard.edu/nutritionsource/fats.html>:

   "In a study of over 80,000 female nurses, Harvard researchers
   actually found that increasing cholesterol intake by 200 mg for
   every 1000 calories in the diet (about an egg a day) did not
   appreciably increase the risk for heart disease.(5)

   [...]
   
   Long vilified by well-meaning doctors and scientists for their
   high cholesterol content, eggs are now making a bit of a
   comeback. Recent research by Harvard investigators has shown
   that moderate egg consumption--up to one a day--does not
   increase heart disease risk in healthy individuals.(5) While
   it's true that egg yolks have a lot of cholesterol--and,
   therefore may slightly affect blood cholesterol levels--eggs
   also contain nutrients that may help lower the risk for heart
   disease, including protein, vitamins B12 and D, riboflavin, and
   folate.
   
   So, when eaten in moderation, eggs can be part of a healthy
   diet. People with diabetes, though, should probably limit
   themselves to no more than two or three eggs a week, as the
   Nurses' Health Study found that for such individuals, an egg a
   day might increase the risk for heart disease. Similarly, people
   who have difficulty controlling their blood cholesterol may also
   want to be cautious about eating egg yolks and choose foods made
   with egg whites instead.

The article refers to the study

Hu FB, Stampfer MJ, Rimm EB, Manson JE, Ascherio A, Colditz GA, Rosner
BA, Spiegelman D, Speizer FE, Sacks FM, Hennekens CH, Willett WC.
A prospective study of egg consumption and risk of cardiovascular
disease in men and women.
JAMA. 1999 Apr 21;281(15):1387-94.
PMID: 10217054 [PubMed - indexed for MEDLINE]
<http://jama.ama-assn.org/cgi/content/full/281/15/1387>

Here's its abstract:

   "CONTEXT: Reduction in egg consumption has been widely
   recommended to lower blood cholesterol levels and prevent
   coronary heart disease (CHD). Epidemiologic studies on egg
   consumption and risk of CHD are sparse. OBJECTIVE: To examine
   the association between egg consumption and risk of CHD and
   stroke in men and women. DESIGN AND SETTING: Two prospective
   cohort studies, the Health Professionals Follow-up Study
   (1986-1994) and the Nurses' Health Study (1980-1994).
   PARTICIPANTS: A total of 37851 men aged 40 to 75 years at study
   outset and 80082 women aged 34 to 59 years at study outset, free
   of cardiovascular disease, diabetes, hypercholesterolemia, or
   cancer. MAIN OUTCOME MEASURES: Incident nonfatal myocardial
   infarction, fatal CHD, and stroke corresponding to daily egg
   consumption as determined by a food-frequency questionnaire.
   RESULTS: We documented 866 incident cases of CHD and 258
   incident cases of stroke in men during 8 years of follow-up and
   939 incident cases of CHD and 563 incident cases of stroke in
   women during 14 years of follow-up. After adjustment for age,
   smoking, and other potential CHD risk factors, we found no
   evidence of an overall significant association between egg
   consumption and risk of CHD or stroke in either men or women.
   The relative risks (RRs) of CHD across categories of intake were
   less than 1 per week (1.0), 1 per week (1.06), 2 to 4 per week
   (1.12), 5 to 6 per week (0.90), and > or =1 per day (1.08) (P
   for trend = .75) for men; and less than 1 per week (1.0), 1 per
   week (0.82), 2 to 4 per week (0.99), 5 to 6 per week (0.95), and
   > or =1 per day (0.82) (P for trend = .95) for women. In
   subgroup analyses, higher egg consumption appeared to be
   associated with increased risk of CHD only among diabetic
   subjects (RR of CHD comparing more than 1 egg per day with less
   than 1 egg per week among diabetic men, 2.02 [95% confidence
   interval, 1.05-3.87; P for trend = .04], and among diabetic
   women, 1.49 [0.88-2.52; P for trend = .008]). CONCLUSIONS: These
   findings suggest that consumption of up to 1 egg per day is
   unlikely to have substantial overall impact on the risk of CHD
   or stroke among healthy men and women. The apparent increased
   risk of CHD associated with higher egg consumption among
   diabetic participants warrants further research."

This is to my knowledge currently the only study specificly
designed to explore the association between egg consumption and CVD.
It has been repeatedly presented to you and yet you continuously
choose to ignore it in favor of whatever personal agenda you may have.

Most important thing is to boil eggs.  Do not cook them at high
temperatures and while exposed to air.  Since they are high in
cholesterol, if you eat them with a highly unsaturated oil, and
especially with no antioxidant-rich foods, you risk oxidizing the
cholesterol after you eat it.

Yes, I have seen that study before. There are other, even better dietary
sources of lutein and zeaxanthin than eggs. If people were advised to eat
more green leafy vegetables, they would get even more lutein and zeaxanthin.
Spinach is a very good source of them. Orange sweet peppers are the best
source of zeaxanthin.