Daily egg consumption may significantly
reduce the risk of heart diseases and stroke, says a recent study published in
the journal Heart.
A team of researchers from China
and the UK set out to examine the association between egg consumption and
cardiovascular disease, ischaemic heart disease, major coronary events,
haemorrhagic stroke and ischaemic stroke.
Their results showed that daily
egg consumption was associated with a lower risk of cardiovascular disease
overall compared with people who did not consume eggs.
In particular, daily egg
consumers (up to one egg per day) had a 26 percent lower risk of haemorrhagic
stroke, a 28 percent lower risk of
haemorrhagic stroke death and an 18 percent lower risk of cardiovascular
disease death.
Also, there was a 12 percent
reduction in risk of ischaemic heart disease observed for people consuming eggs
daily (estimated amount 5.32 eggs per week), when compared with the “never or
rarely” consumption category (2.03 eggs per week).
“The present study finds that
there is an association between moderate level of egg consumption (up to 1 egg
per day) and a lower cardiac event rate,” the authors concluded.
“Our findings contribute
scientific evidence to the dietary guidelines with regard to egg consumption
for the healthy Chinese adult.”
This was an observational study,
so definite conclusions can not be drawn about cause and effect, but the
authors said their study had a large sample size and took into account
established and potential risk factors for cardiovascular disease.
Previous studies looking at
associations between eating eggs and impact on health have been inconsistent.
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