Daily Egg Consumption Lowers Cardiovascular Disease Risk


Researchers discovered that daily egg consumption lowers the risk of cardiovascular diseases, according to a new study published on May 30, 2018.

A team of researchers from Peking University Health Science Center conducted a study to find the link between eating eggs and cardiovascular diseases. It is widely known that eggs are a source of dietary cholesterol, while at the same time contain high-quality protein, vitamins, and bioactive components such as phospholipids and carotenoids.

The team, led by Professor Liming Li and Dr Canqing Yu aimed at examining the association between egg consumption and ischaemic heart disease, cardiovascular disease, major coronary events, haemorrhagic stroke, and ischaemic stroke, due to mixed research about the same in the past.

The team studied the China Kadoorie Biobank (CKB), which included around half a million (512,891) adults aged 30 to 79 years belonging to 10 geographical areas in China. The participants were enrolled for the study between 2004 and 2008. The team enquired about the frequency of egg consumption that the people followed. After noting this data, the researchers followed up with the participants to determine their morbidity and mortality.

They found that 83,977 cases of CVD and 9,985 CVD deaths were witnessed, as well as 5,103 major coronary events among the participants. They found that 13.1% of the participants consumed egg on a daily basis and 9.1% never or rarely did.

The data was then analyzed, which showed that people daily egg consumption was associated with a lower risk of CVD overall. People who consumed egg showed 26% lower risk of developing haemorrhagic stroke, which is highly prevalent in China than in high-income countries, and 28% lower risk of haemorrhagic stroke death, with 18% lower risk of CVD death.


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