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Can an egg a day keep the doctor away?

24 May 2018 08:24

Eating one egg a day may reduce the risk of cardiovascular disease and strokes

Eating one egg a day may reduce the risk of cardiovascular disease and strokes

Eating one egg a day may reduce the risk of cardiovascular disease and strokes, according to a new study.

It has been published in journal Heart that the risk of heart disease may also be lowered by consuming a daily egg.

Those who eat an egg a day are also at lower risk of dying from cardiovascular conditions than those who do not eat eggs.

9-year trial

The researchers, from Peking University Health Science Centre, analysed data from 416,213 participants in China.

A total 13.1% of participants reported daily consumption of eggs, while 9.1% said they never or rarely ate them.

Around nine years later the group had a follow-up. Those who had consumed an egg per day showed to have suffered less from cardiovascular diseases overall.

Those who ate up to one a day had a 26% lower risk of haemorrhagic stroke, 28% lower risk of haemorrhagic stroke death and an 18% lower risk of cardiovascular disease death.

There was also a 12% reduction in the risk of ischaemic heart disease, which is more prevalent in China than in high-income countries, in those consuming five eggs a week compared to those eating around two.

"Our findings contribute scientific evidence to the dietary guidelines with regard to egg consumption for the healthy Chinese adult," the authors wrote.

An overall healthy diet will always matter

Previous studies examining the impact of eggs on health have been inconsistent and most have found insignificant associations between consumption and coronary heart disease or stroke.

Another limitation to this study is that only Chinese people were tested, so the effect of eggs on the diets of other populations could potentially differ.

Commenting on the findings, Tim Chico, professor of cardiovascular medicine at the University of Sheffield, said: "It is very difficult to determine the part any single element of our diet plays in our risk of developing heart disease.

"This study has shown that people who eat more eggs have lower rates of a range of diseases including heart attack and stroke."

Professor Nita Forouhi, of the MRC epidemiology unit at the University of Cambridge, said: "The researchers accounted for many dietary and other behaviours in their analyses, but it is important to emphasise that eggs are not eaten in isolation, and overall healthy or unhealthy dietary patterns will always matter."

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