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Eggs Found Not to Increase Risk of Heart Disease or Stroke

Several studies in recent years have had conflicting findings regarding whether or not eggs increase the risk of coronary heart disease (CHD) and stroke. A new analysis of several studies suggests that only people with diabetes are at a higher risk of developing CHD as a result of eating eggs, and that there is no increased risk of stroke for anyone.

The researchers examined eight studies. Four of them had examined the association between eggs and CHD. The other four looked at the association between egg consumption and stroke.

The time period for all of the studies was between eight and 22 years. The researchers measured how many eggs each person ate by administering food frequency questionnaires.

No association was found between egg consumption and risk of CHD or stroke. Additionally, higher intake of eggs (up to one egg per day) was not associated with risk of CHD or strokes either.

The only risk found associated with increased consumption of eggs was increased risk of CHD for diabetics.

The study was conducted by researchers at Huazhone University of Science and Technology in China. It was published on January 7, 2013, in the British Medical Journal.

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.

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