Study: Daily Egg Consumption Reduces Risk of Heart Disease

A research published in the British Journal Heart has revealed that daily consumption of egg the risk of heart disease.
A group of Chinese scientists, on behalf of the China Kadoorie Biobank Collaborative Group, analyzed data collected from over 0.5million adults aged 30–79 years who were recruited from 10 diverse survey sites in China between 2004-2008. According to the scientists, the study was carried out with an aim to “examine the associations of egg consumption with CVD, including IHD, major coronary events (MCE), haemorrhagic stroke and ischaemic stroke in the China Kadoorie Biobank (CKB) study, an ongoing prospective cohort of about 0.5million adults”.
The study linked daily consumption of eggs to lower risk of CVD,an 18% lower risk of CVD (Cardiovascular Disease) death, and a 28% lower risk of haemorrhagic stroke death when compared with people who don’t eat eggs.
“Our findings suggested that daily egg consumption (< 1 egg) was associated with lower risk of CVD, IHD, MCE, haemorrhagic strke and ischaemic stroke among Chinese middle-aged adults. Our findings contribute scientific evidence to the dietary guidelines with regard to egg consumption for the healthy Chinese adult,” the scientists say. The cholesterol, calorie and fat content of eggs have created concerns about increased risk of heart attack and heart disease but recent research such as this have found more reasons why egg consumption can be beneficial to human health. One such research linked egg consumption to reducing stunted growth.

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