- A new Greek study asserts that eating one to three eggs a week can reduce the risk of cardiovascular disease by more than half.
- The study described the 10-year cardiovascular effects of self-reported egg consumption.
- The healthfulness of eggs is a controversial subject.
- One expert told Medical News Today that there are significant issues with the self-reported data on which the new study is based.
A recent study published in Nutrients explored how egg consumption affects one’s heart health, and the paper’s authors reported a striking finding.
The study suggests eating one to three eggs a week is associated with a 60% lower risk of developing cardiovascular disease.
In fact, the study found an even lower risk of developing cardiovascular disease, 75%, for those eating four to seven eggs a week. However, they only found a protective role in eating one to three eggs a week after considering sociodemographic, lifestyle, and clinical factors. The authors concluded that egg consumption may have a protective role against cardiovascular disease when included in healthy diet with low consumption of saturated fatty acids.
There is plenty of research investigating the healthfulness of eggs, particularly with regard to heart health. However, the findings have been contradictory. Several studies, including
Eggs deliver high quality nutrients, such as proteins, minerals, fat-soluble vitamins, iron, and
As a result, it is difficult to determine whether eggs are good for your heart or bad.
The new study surveyed healthy men and women living in Greece’s greater metropolitan Athens area regarding their…
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