Credit: Kekeli K. Blamey
A new study has found that consuming eggs in moderation may be associated with a lower risk of cardiovascular disease-related deaths among older adults.
Researchers from Monash University in Australia followed over 8,700 adults aged 70 years or older and found that those who reported consuming up to six eggs per week showed a 29% lower risk of cardiovascular disease-related death.
The study, published in the journal Nutrients, also found that participants who consumed eggs weekly had a 15% lower risk of death from any cause compared to those who ate eggs twice a month or less.
According to Holly Wild, a lecturer in epidemiology and preventive medicine at Monash University, “Our results suggest that eating up to six eggs a week may reduce the risk of death from all causes and cardiovascular-related diseases in older adults.”
Eggs are a nutrient-rich food, providing protein, B vitamins, folate, unsaturated fatty acids, and essential minerals. However, concerns have been raised about the potential impact of egg consumption on cholesterol levels and cardiovascular health.
To address this, the researchers conducted further analysis on participants with clinically diagnosed high cholesterol, known as dyslipidemia. They found that consuming eggs weekly was associated with a 27% lower risk of cardiovascular disease-related death in this group.
The study’s findings may have implications for dietary guidelines, particularly for older adults. As Wild noted, “These findings may be beneficial in the development of evidence-based dietary guidelines for older adults.”
Current European guidelines on egg consumption vary by country, but a 2020 review by the American Heart Association concluded that healthy individuals could safely consume up to seven eggs per week.
