Eating an egg daily has been linked with reduced incidences of strokes and heart disease suggests research published in the medical journal, Heart.
The academics, from Peking University Health Science Centre, studied information for heart disease from 416,213 contributors in China. Where at the outset, 13.1% of people surveyed had a daily consumption of an egg with 9.1% of participants reporting that they either never or rarely ate them.
Eggs Effect on the Heart
The authors of the study said, “This present study finds that there is an association between moderate level of egg consumption (up to one egg per day) and a lower cardiac event rate. Our findings contribute scientific evidence to the dietary guidelines with regard to egg consumption for the healthy Chinese adult.”
The participants were then followed up on about nine years later, where those having daily egg consumption were found to have a lower overall risk of cardiovascular disease.
- 26% lower risk of haemorrhagic stroke,
- 28% lowering of haemorrhagic stroke death
- 18% reduction in cardiovascular disease death
- 12% lessening in the risk of ischaemic heart disease, or coronary heart disease, in those consuming an estimated 5.32 eggs a week when compared with people who ate around two.
Eggs Preventing Heart Disease
Studies carried out previously examining the effect of eggs on health have been ‘uneven’ and many have found only slight or insignificant links between egg-eating and stroke or coronary heart disease.
Tim Chico, professor of cardiovascular medicine at the University of Sheffield, Commenting on the findings, said: “It is very difficult to determine the part any single element of our diet plays in our risk of developing heart disease. This study has shown that people who eat more eggs have lower rates of a range of diseases including heart attack and stroke.
It is important to stress that this does not prove that eating eggs protects against these diseases, as there may be other differences between the people eating more eggs that cause these differences.”
Professor Nita Forouhi, of the MRC epidemiology unit at the University of Cambridge, said: “The take-home message of this research from a large study from China is that at the very least up to one egg a day is not linked with raised cardiovascular risk, and at best up to one egg a day may even have health benefits.
The researchers accounted for many dietary and other behaviours in their analyses, but it is important to emphasise that eggs are not eaten in isolation, and overall healthy or unhealthy dietary patterns will always matter.”
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