Cardiovascular disease is one of the most common causes of death around the world, and it is closely related to high cholesterol, which in turn is linked to the foods we eat, especially eggs, about which previous studies warned of their potential negative impact, but a new study confirmed their benefits for heart health.
Key Points
Risks of cardiovascular disease
Cardiovascular disease refers to any conditions affecting the heart or blood vessels, which are a leading cause of death and disability in many countries, but as with many medical conditions, the risk of developing a healthy lifestyle can be reduced.
The National Health Service in Britain said, “The evidence strongly suggests that high cholesterol can increase the risk of narrowing of the arteries (atherosclerosis), heart attack, and stroke.””
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The British Heart Foundation also said that too much “bad fat” and other substances can form deposits (plaques) that build up in the arteries.
This increases the risk of diseases such as coronary heart disease, heart attack, and stroke.It is widely understood that the risk can be reduced by eating fewer fatty foods and eating more fruits and vegetables.
Experiment details
A study published in the Nutrients Journal found that eating between one and three eggs per week “appears to protect” against disease.
The study was conducted on more than 3,000 adults, and it found that those who ate these amounts were 60 percent less likely to develop cardiovascular disease.
3042 men and women from Greece took part in the experiment, where they filled out a questionnaire about how many eggs they ate in a week, either whole or as part of a recipe.
A decade later, 317 of them had developed cardiovascular disease.
Results
The study reached a number of results, including:
- People who eat one egg or less per week are 18% more likely to develop cardiovascular disease.
- Those who consumed 1 to 4 eggs per week had a 9 percent infection rate.
- While for those who eat 4 to 7 eggs per week, the percentage is 8 percent.
- Those who ate one to three eggs per week had a 60 percent lower risk of developing cardiovascular disease.
- Those who ate 4 to 7 eggs had a 75 percent lower risk.
However, when looking at possible SFA intake, the researchers concluded that eating 1 to 3 eggs per week was “safer.”
The “controversial” eggs
The study authors acknowledged how “controversial” the debate about eggs and health can be, warning that egg consumption “must be combined with a healthy diet, characterised by a low intake of saturated fatty acids,” to reap its benefits.
