Study: Eating just one egg a week protects against heart disease

Regular consumption of eggs may reduce the risk of death from cardiovascular disease among older adults, a new study suggests.

Researchers from Monash University in Australia followed more than 8,700 people aged 70 and older.

Those who ate one to six eggs a week had a 15 percent lower risk of death from any cause than those who ate eggs twice a month or fewer.

They also had a 29 percent lower risk of death from cardiovascular disease, the results published in the journal Nutrients.

“These results could be useful in developing evidence-based dietary recommendations for older adults,” said Holly Wild, a lecturer in epidemiology and preventive medicine at the university.

Benefits of eating eggs

The expert added that eggs are a source of protein and essential nutrients. These include B vitamins, folate, unsaturated fatty acids, fat-soluble vitamins (E, D, A and K), choline and many minerals.

But for a long time, scientists considered egg consumption dangerous for people with high cholesterol levels. Cholesterol can lead to blood clots in the arteries, which in turn increases the risk of heart disease or stroke.

So the team conducted additional research among people with high cholesterol.

"We found that participants with this diagnosis who ate eggs weekly had a 27 percent lower risk of death from cardiovascular disease than participants who ate eggs rarely or never. This suggests that eating eggs is not a risk for people in this group," Wild said. Follow “Zamin” news on “Telegram”