Regular Egg Consumption Reduces The Risk Of Death From Cardiovascular Diseases
Regular Egg Consumption: Results indicate that consuming up to six eggs per week may reduce the risk of death from all causes and cardiovascular diseases in older adults.
According to new research conducted by a team from Monash University, regular egg consumption is linked to a 29% reduction in the risk of death from cardiovascular diseases in relatively healthy older adults.
This study, published in the Nutrients journal, suggests that for relatively healthy seniors, consuming eggs one to six times a week is associated with a reduction in the risk of overall mortality (death from all causes) and death from cardiovascular diseases compared to individuals who rarely eat eggs or never consume them.
Regular Egg Consumption, The study tracked 8,756 adults aged 70 and older, who recorded their egg consumption frequency in subgroups: never, rarely (once or twice a month), weekly (one to six times a week), and daily (even multiple times a day).
According to Holly Wild, a PHD student and lecturer at the School of Public Health and Preventive Medicine at Monash University and the lead author of the study, those who ate eggs one to six times a week had a 15% lower risk of death from all causes and a 29% lower risk of death from cardiovascular diseases compared to older adults who never or rarely (up to twice a month) consumed eggs.
Wild explained: “Eggs are rich in nutrients, packed with protein, and a source of essential minerals such as B vitamins, folate, unsaturated fatty acids, fat-soluble vitamins (A, D, E, and K), choline, and other rare nutrients. They are an accessible source of protein and essential nutrients for older adults. Studies show that eggs are a good source of protein for seniors who experience a decline in physical and sensory abilities due to aging.”
Regular Egg Consumption Reduces The Risk Of Death
Regular Egg Consumption, The study also examined the relationship between egg consumption and mortality across different dietary quality levels (low, moderate, high). According to the researchers, older adults with moderate and high dietary quality were 33% and 44% less likely to die from cardiovascular diseases, respectively. This suggests that adding eggs to a diet of moderate or high quality can help increase lifespan.
Current dietary guidelines in Australia and the American Heart Association (AHA) recommend that adults with normal cholesterol levels can consume up to seven eggs per week, while some European countries suggest limiting intake to three or four eggs per week. The American Heart Association approves up to two eggs per day for seniors with normal cholesterol.
Wild said, “Previous studies have shown that egg consumption is associated with higher mortality risk for individuals with high cholesterol. Therefore, we examined the relationship between egg consumption and mortality in individuals with and without high cholesterol (dyslipidemia).” She reported a 27% reduction in the risk of death from cardiovascular diseases in participants with high cholesterol who consumed eggs weekly.
Regular Egg Consumption, She added that in this study group, the presence of high cholesterol did not correlate with the risks associated with egg consumption.
Regular Egg Consumption, In conclusion, she said: “Our results suggest that consuming up to six eggs per week may reduce the risk of death from all causes and cardiovascular diseases in older adults. These findings could be useful in updating dietary guidelines for seniors.”
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