Eating just one egg a week could be enough to lower your risk of dying from heart disease
Having eggs in your diet on a regular basis may be connected to a reduced chance of dying from heart and blood vessel illnesses among older people, says a new study.
Researchers from Monash University in Australia tracked more than 8,700 adults over the age of 70.
People who said they consumed between one and six eggs a week had a 15 per cent lower risk of dying from any cause compared to those who ate eggs twice a month or less.
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"According to our results, eating up to six eggs a week may lower the risk of dying from all causes and heart and blood vessel problems in older people," Holly Wild, a lecturer in epidemiology and preventive medicine at Monash University, said in a statement.
These results could be useful in creating ageing-related dietary guidelines backed by scientific evidence.
Benefits of eating eggs
Eggs are a finite source of protein and essential nutrients, such as B vitamins, folate, unsaturated fatty acids, fat-soluble vitamins (E, D, A, and K), choline, and numerous minerals, she said.
But many Aussies reckon eating eggs has been a worry for those with high cholesterol, a condition which can block the blood vessels and heighten the risk of getting a heart attack or having a stroke.
So the team investigated further into individuals with high cholesterol that was medically diagnosed, also known as dyslipidemia.
"We discovered a 27 percent lower risk of CVD-related death for people with dyslipidemia who ate eggs weekly, compared to those who ate eggs rarely or never, showing that in this study group, having dyslipidemia doesn't affect the risk linked to eating eggs," Wild said.
"Our research shows that eating six eggs a week can lower the odds of dying from any cause and heart-related conditions for older people. This could be useful in creating suggested dietary plans for elderly Aussies," she mentioned.
The European guidelines differ from one country to another, but a review by the American Heart Association published in 2020 found that healthy people in Australia can safely eat seven eggs a week.
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