The research, published in the journal Heart has shown that eggs don’t really influence the risk of cardiovascular disease (CVD), despite what previous studies have shown.
With the average 50g egg containing 186.5mg of cholesterol, or 62 per cent of your daily intake, research has suggested that the yolk makes eggs a harmful food, especially for people already at risk of cardiovascular events.
To examine whether eggs affect an individual’s cardiovascular health, researchers from the School of Public Health at Peking University Health Science Centre in Beijing, China, examined health-related information from 416,213 adult participants from data sourced from the China Kadoorie Biobank, between 2004 and 2008. All individuals were free of cancer, CVD and diabetes.
The participants at the time reported how often they consumed eggs, with 13.1 per cent of them admitting to daily consumption and 9.1 per cent admitting that they only consumed eggs rarely or not at all.
8.9 years later there was a median follow-up of the participants. Over that period of time, 83,977 participants received a CVD diagnosis, and 9,985 people died due to a CVD-related cause.
The results found that the individuals who usually ate about one egg per day had a 26 per cent lower risk of experiencing hemorrhagic stroke, a 28 per cent lower risk of death from this stroke, as well as an 18 per cent lower risk of CVD-related mortality.
“The present study finds that there is an association between moderate level of egg consumption (up to one egg/day) and a lower cardiac event rate,” the study’s authors explained.
Furthermore, the study also found that around 5.32 eggs per week was linked to a 12 per cent lower risk of ischemic heart diseases, compared with people who rarely consumed eggs (approximately 2.03 eggs per week).
CVD is the major cause of death in Australia with 43,963 deaths attributed to CVD in Australia in 2016. It also kills one Australian every 12 minutes, and 22 women die from heart disease every day and kills almost three times as many women as breast cancer.
However, the researchers warn that the study was only observational, and therefore, it would be unwise to conclude that there is a direct link between egg consumption and a lower risk of CVD.
Despite the negative rap around egg yolks, according to Australian Eggs, the yolk contains half of an egg’s protein, majority of the vitamins and minerals, and is one of the few foods that contain naturally occurring vitamin D. Furthermore, the yolk provides a dose of lutein, which promotes health eye sight and heart health.
For some egg-cellent recipe ideas, you need to check out these low-carb egg muffins that will make meal-prepping a cinch, and this low-carb Buddha Bowl that takes 10 minutes to whip up.
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