Can eating 1-3 eggs per week help protect the heart?

Consumption of one to three eggs a week is associated with a 60 percent lower risk of development of cardiovascular disease, suggests a recent study published in Nutrients.  Eggs deliver high quality nutrients, such as proteins, minerals, fat-soluble vitamins, iron, and carotenoids.

Reference:

Kouvari, M.; Damigou, E.; Florentin, M.; Kosti, R.I.; Chrysohoou, C.; Pitsavos, C.S.; Panagiotakos, D.B. Egg Consumption, Cardiovascular Disease and Cardiometabolic Risk Factors: The Interaction with Saturated Fatty Acids. Results from the ATTICA Cohort Study (2002–2012). Nutrients 2022, 14, 5291. https://doi.org/10.3390/nu14245291