An Egg a Day May Help Keep Cardiovascular Disease Away
Cardiovascular disease is the leading killer worldwide. A recent study suggests that people who eat an egg a day may be at a significantly lower risk of cardiovascular disease than those who don’t eat eggs.
Participants in the study included 416,213 people who were free of prior cancer, cardiovascular disease, and diabetes at the beginning of the study period. During the median follow-up of 8.9 years, the researchers recorded a total of 83,977 cases of cardiovascular disease and 9,985 cardiovascular disease deaths. They also recorded 5,103 major coronary events.
At the beginning of the study, 13.1% of participants ate eggs daily, with an average amount of 0.76 egg per day. On the other end of the spectrum, 9.1% reported never or very rarely ate eggs, with an average amount of 0.29 egg per day.
The researchers found that the participants who ate up to one egg per day had a 26% lower risk of hemorrhagic stroke and a 28% lower risk of hemorrhagic stroke death and an 18% lower risk of CVD death, when compared with those who ate no eggs. They also found a 12% reduction in the risk of ischemic heart disease for people who consumed approximately 5.32 eggs/week, when compared with those who never or rarely ate eggs.
Researchers from Peking University Health Science Center conducted the study. It was published on May 21, 2018, in Heart.
Eggs contain a high amount of minerals, proteins, unsaturated fatty acids, and vitamin D. Some researchers have even referred to them as a “perfect protein,” due to the nutrients people can get from them and their low-calorie content.
The simplest option for adding more eggs to your diet would be eating them for breakfast. Be careful how you cook your eggs though. Adding unhealthy ingredients to them may negate some of the positive health benefits.