CONSUMING ONE TO THREE EGGS A WEEK: LOWER RISK OF CARDIOVASCULAR DISEASE

According to the latest study published in Nutrients, egg consumption is linked with a risk reduction in developing cardiovascular diseases(CVD) by 60%. Moreover, It was found that people consuming 4-7 eggs a week have a 75% lower risk of developing CVD.

The researchers found that egg consumption in a limited amount i.e. 1-3 eggs a week may come out as a protective shield against cardiovascular diseases. They analysed the 10-year cardiovascular effects of self-reported egg consumption.

A healthy diet including eggs has always been a controversial topic. It is to be noted that the researchers discovered that eating eggs can affect heart health in a positive manner if eggs are included in a healthy diet containing less saturated fatty acids.

Eggs are nutritious as they contain high-quality nutrients such as proteins, minerals, fat-soluble vitamins, iron and carotenoids. However, the worrisome fact is that they also have high levels of saturated fatty acids and cholesterol significantly which are detrimental to poor heart health. Due to this, the controversy starts about the healthfulness of eggs.

To uncover this, the researchers took this matter into consideration and asked the participants to self-report their monthly consumption of eggs, whether consumed alone or as recipe ingredients, and then the observed figures were divided into weekly consumption levels.

The survey started in Athens, Greece over healthy living 1514 men and 1528 women who were 18 years above i.e. total no. of participants were 3042. With the follow-up of CVD evaluation in 2011-2012 the results were achieved in 2020 participants out of the 3042 participants.

Results showed that the study suggests eating one to three eggs a week is associated with a 60% lower risk of developing cardiovascular disease. In fact, the study found an even lower risk of developing cardiovascular disease, 75%, for those eating four to seven eggs a week. However, they only found a protective role in eating one to three eggs a week after considering sociodemographic, lifestyle, and clinical factors.