Eggs were once vilified as being bad for your heart because of their cholesterol content. But new research from Monash University in Australia shows the opposite is true because those in their study who regularly ate eggs had a significantly lower risk of dying from cardiovascular disease.
The study showed regular consumption of eggs in relatively healthy older adults was associated with a 29% lower risk of cardiovascular disease-related death. The report published in the journal Nutrients also showed consuming eggs 1-6 times per week was also associated with a lower risk of all-cause mortality compared to those who rarely or never ate eggs.
"Eggs are a nutrient-dense food, they are a rich source of protein and a good source of essential nutrients, such as B vitamins, folate, unsaturated fatty acids, fat-soluble vitamins (E, D, A, and K), choline, and numerous minerals and trace elements," said study author Holly Wild. "Eggs are also an accessible source of protein and nutrition in older adults, with research suggesting that they are the preferred source of protein for older adults who might be experiencing age-related physical and sensory decline."
The study involved more than 8,700 adults at least 70 years of age. They self-reported their egg intake and the subjects were divided between those who rarely or never ate eggs (once or twice a month), and those who ate them multiple times per week.
Those who consumed eggs 1-6 times per week had a 15 percent lower risk of death from any cause and a 29 percent lower risk of dying from cardiovascular disease.
The results were even better among those who were considered to have moderate and high diet quality. People in those categories experienced 33 and 44 percent lower risk of CVD-related death, respectively.
"We found a 27% lower risk of CVD-related death for participants with dyslipidemia (high cholesterol) who consumed eggs weekly, compared to their counterparts that consumed eggs rarely or never, suggesting that in this study cohort, the presence of dyslipidemia does not influence the risk associated with egg consumption," Wild said. "Our results suggest that eating up to six eggs a week may reduce the risk of death from all causes and cardiovascular related diseases in older adults. These findings may be beneficial in the development of evidence-based dietary guidelines for older adults."