Reduce the risk of death caused by heart disease by taking an “egg” per week

According to RCO News Agency, Whether eating eggs is useful to humans is a matter that has been in debate for decades. Eggs are full of useful nutrients, including high quality protein, but there is constant concern about cholesterol levels and its effect on heart disease.

A new study led by researchers at the University of Monash has examined the issue of egg consumption, and specifically examines its association with the death of heart disease in the elderly.

Holly Wild, a doctoral candidate for medical and lecturer at the Monasin School of Public Health and Monasin University, says: Eggs are a nutritious food, they are a rich source of protein and a good source of essential nutrients such as B vitamins, unsaturated fatty acids, soluble vitamins Fat and elements are scarce. Eggs are also a source of protein and nutrition in the elderly. Research shows that they are a preferential protein source for older people who may develop physical and sensory decreases associated with age.

The researchers examined the data of 4 Australian and American adults over the age of 5. As part of the study, participants have their total egg consumption, which was never/, which meant one to twice a month, weekly, which meant one to three times a week, and daily or several times a day or a few times a day or a few times a day It was in the day, they reported. The relationship between egg consumption and mortality caused by various reasons that were cardiovascular disease and cancer were evaluated after regulating other factors involved. The follow -up period was nearly 5 years.

Participants in the weekly egg consumption group, ie, consumed one to three eggs per week, compared to participants who never or rarely consumed eggs, 2 percent less at risk of death from cardiovascular disease and 2 percent less exposed. The risk of death was for any reason. There was no significant statistical connection between egg consumption and cancer -related mortality.

When the researchers examined the impact of diet quality on the relationship between egg consumption and the risk of cardiovascular mortality, they found that participants who had a medium -quality diet and consumed egg weekly, compared to those who never or rarely consume eggs. They did not, 2 % and 5 % were at risk of cardiovascular mortality.

“Our initial results show that the quality of diet may have a greater protective role in the relationship between egg consumption and mortality,” the researchers said.

Contrary to the findings of some previous studies, the researchers found that, regardless of cholesterol or unhealthy fat levels in the blood, the relationship between weekly egg intake and reduced risk of cardiovascular mortality is maintained.

Previous research has shown a greater risk of dying caused by egg consumption for people with high cholesterol, Wilde says. For this reason, we also examined the relationship between egg consumption and mortality in people with high cholesterol. We found the risk of death caused by cardiovascular disease for high -cholesterol participants who consumed eggs weekly, compared to their counterparts who rarely or never eggs, indicating that the study group shows high cholesterol in this study group. It has no effect on the risk of egg consumption.

Currently, the American Heart Association says healthy people can eat a full egg every day, and older people with healthy cholesterol levels can eat two eggs. The Australian diet and the Australian Heart Foundation similarly recommend that adults with natural cholesterol can eat up to seven eggs per week.

“Our results show that eating up to 3 eggs a week may reduce the risk of death from all the causes and cardiovascular disease in the elderly,” says Wild. These findings may be helpful in developing evidence -based dietary guidelines for the elderly.

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