A new report links eating eggs to an increased risk of heart disease. The results follow several earlier studies that found eating eggs was generally healthy. The JAMA Network Open published the new report in March. It combines data from six other earlier studies. It shows a 6 percent increased risk of heart disease when the average number of eggs a person ate each day increased by half an egg. Norrina Allen, who co-wrote the report, is an associate professor of preventative medicine at Northwestern University’s Feinberg School of Medicine in Chicago. She told the Reuters news service that, in the United States, eggs are generally one of the top sources of cholesterol in a person’s diet. Individuals with higher levels of cholesterol in their diet are at increased risk for the development of heart disease later in life, she said. However, Allen added that she would not say that eggs are completely unhealthy. “I’m not advocating people take them completely out of their diets,” she said. “I’m just suggesting that people eat them in moderation.”