New findings published in Heart suggest that consuming an egg a day could significantly reduce the risk of cardiovascular disease (CVD).
Previous research examining the health effects of eating eggs has been inconsistent. Many studies have found insignificant associations between egg consumption and coronary heart disease or stroke.
This latest study included 461,213 participants from the China Kadoorie Biobank (CKB) study, with a mean age of 50.7 years. At baseline, 13.1 per cent of participants reported daily egg consumption and 9.1 per cent reported never or very rare consumption.
The researchers found more frequent egg consumption was associated with a lower risk of CVD, ischaemic heart disease (IHD), haemorrhagic stroke, ischaemic stroke, and major coronary events among Chinese middle-aged adults. Notably, daily consumers had a 26 per cent lower risk of haemorrhagic stroke and a 12 per cent reduction in risk of IHD compared with never or rare consumption. Additionally, daily egg consumers had a 28 per cent lower risk of haemorrhagic stroke death and an 18 per cent lower risk of CVD death.
The authors concluded: "Our findings contribute scientific evidence to the dietary guidelines with regard to egg consumption for the healthy Chinese adult.”