People who consume an egg a day could significantly reduce their risk of cardiovascular disease compared with those who don’t eat any eggs.
This was a finding in a study carried out in China and published in the journal ‘Heart’. A team of scientists led by Professor Liming Li and Doctor Canqing Yu set out to investigate the association between egg consumption and cardiovascular disease, heart disease, major coronary events and stroke.
Eggs are a prominent source of dietary cholesterol, but they also contain high-quality protein, many vitamins and bioactive components such as phospholipids and carotenoids. According to Li and Yu studies that looked at the link between eggs and their impact on health have been inconsistent. The scientists used data from an ongoing study of around half a million adults aged 30 to 79 from 10 different geographical areas in China. The participants in the study were asked about the frequency of their egg consumption. They were also continuously monitored to determine their morbidity and mortality. Li and Yu specifically focused on participants in the study who were free of prior cancer, cardiovascular disease and diabetes.
Analysis of the results showed that compared with people not consuming eggs, daily egg consumption was associated with a lower risk in cardiovascular disease and stroke. In addition, there was also a reduction in risk of heart disease observed in people who consumed eggs daily (estimated amount 5.32 eggs/week), compared with the ‘never/rarely’ consumption category (2.03 eggs/week). According to Li and Yu no firm conclusions could be drawn about the cause and effect as it was only an observational study. “The present study finds that there is an association between moderate level of egg consumption (up to 1 egg/day) and a lower cardiac event rate. Our findings contribute scientific evidence to the dietary guidelines with regard to egg consumption,” they concluded.