0
0
Monash University researchers reveal that eating eggs regularly could reduce the risk of cardiovascular disease (CVD)-related death in older adults.
In a recent study led by Monash University, researchers have found that regular consumption of eggs is linked to a significant reduction in the risk of cardiovascular disease-related death, particularly in relatively healthy older adults. The study, published in the journal Nutrients, indicates that consuming eggs 1-6 times per week is associated with a 29% lower risk of CVD-related death compared to those who rarely or never eat eggs.
The study, part of the ASPREE Longitudinal Study of Older Persons (ALSOP) sub-study, included 8,756 adults aged 70 years or older. Participants self-reported their egg consumption frequency, which was categorized into three groups: never or infrequent consumption (1-2 times per month), weekly consumption (1-6 times per week), and daily consumption (several times per day).
The first author, Holly Wild, a Ph.D. candidate and lecturer at the Monash University School of Public Health and Preventive Medicine, explained that those who ate eggs 1-6 times a week had a 15% lower risk of death from all causes and a 29% lower risk of CVD-related death compared to those who rarely or never consumed eggs. She emphasized that eggs are a nutrient-dense food, rich in protein, B vitamins, unsaturated fatty acids, and various minerals, making them an important dietary component for older adults.
The study also examined the effect of egg consumption across different levels of diet quality (low, moderate, high). It found that older adults with a moderate to high-quality diet who consumed eggs reported a 33% and 44% lower risk of CVD-related death, respectively. This suggests that incorporating eggs into higher-quality diets may enhance longevity and heart health.
Additionally, the study investigated the relationship between egg consumption and mortality in people with and without dyslipidemia (clinically diagnosed high cholesterol). Interestingly, the results showed that even individuals with dyslipidemia who ate eggs weekly experienced a 27% lower risk of CVD-related death, suggesting that moderate egg consumption does not increase the risk for those with high cholesterol.
The findings align with current dietary guidelines from the Australian Dietary Guidelines and the American Heart Association (AHA), which recommend adults with normal cholesterol intake up to seven eggs per week, while some European guidelines suggest limiting consumption to 3-4 eggs per week.
“We found that eating up to six eggs a week may reduce the risk of death from all causes, especially cardiovascular diseases, in older adults,” Wild concluded. “These results could contribute to the development of evidence-based dietary recommendations for aging populations.”
Disclaimer: The findings from this study are based on observational data, and the association between egg consumption and mortality risk does not imply a direct cause-and-effect relationship. Individuals with specific dietary or health concerns should consult with healthcare professionals before making significant changes to their diet.
