Eating 1 to 6 Eggs a Week Lowers Heart Disease Death Risk by 29%: Study
When it comes to eggs, there’s been a long-standing debate about whether they’re good or bad for our health. Some experts have warned that eggs are high in cholesterol and may increase the risk of heart disease, while others have argued that they’re a nutritious and versatile food that can be a part of a healthy diet. Now, a new study has shed some light on the issue, suggesting that eating eggs may actually lower our risk of dying from heart disease and other causes.
The study, which was led by researchers at Australia’s Monash University, found that eating between one and six eggs each week reduces the risk of dying from heart disease by 29%. Additionally, the study found that eating eggs reduces the risk of dying from any cause by 15%, compared to those who rarely or never eat eggs.
For older adults, eggs are often a preferred source of protein, and this study suggests that they may be a particularly important part of a healthy diet. The researchers analyzed data from over 415,000 participants in the European Prospective Investigation into Cancer and Nutrition (EPIC) study, which included people from 10 European countries. They found that, overall, egg consumption was associated with a lower risk of death from heart disease, as well as from any cause.
One of the strengths of this study is that it was able to account for a range of other factors that might influence the relationship between egg consumption and health outcomes, such as age, sex, smoking status, and physical activity level. The researchers also adjusted for other dietary factors, such as consumption of fruit, vegetables, and whole grains, to ensure that their findings were not biased by other aspects of the participants’ diets.
So, what might explain the apparent benefits of egg consumption? One possibility is that eggs are a good source of protein, which is important for maintaining muscle mass and overall health. Eggs are also a rich source of certain nutrients, such as choline, which is important for brain function and metabolism. Additionally, eggs may contain compounds that have anti-inflammatory properties, which could help to reduce the risk of heart disease.
It’s worth noting that the study did not find a significant association between egg consumption and the risk of death from stroke or other cardiovascular diseases. This is consistent with previous research, which has suggested that the relationship between egg consumption and cardiovascular risk is complex and may vary depending on the type of eggs consumed and other factors.
In terms of specific dietary recommendations, the study suggests that eating one to six eggs per week may be a good target for older adults. This is consistent with previous research, which has suggested that moderate egg consumption (defined as 1-2 eggs per day) is unlikely to increase the risk of heart disease.
Of course, it’s also important to recognize that eggs are not a one-size-fits-all food. For people with certain health conditions, such as high cholesterol or heart disease, it may be important to limit egg consumption or work with a healthcare provider to develop a personalized diet plan.
In conclusion, the findings of this study suggest that eating eggs as part of a balanced diet may be a good way to reduce the risk of heart disease and other causes of death. For older adults, eggs are often a convenient and nutritious source of protein, and this study suggests that they may be a particularly important part of a healthy diet.
