Reducing heart and blood-related risks by 30% through daily dietary modification
In a groundbreaking study published in the journal "Nutrients", it has been discovered that regular and moderate consumption of eggs could potentially lower the risk of cardiovascular disease. Contrary to previous concerns, the research suggests that eggs, when consumed as part of a low-saturated-fat diet, may actually reduce the levels of "bad" cholesterol (LDL) and lower the risk of heart disease.
The study, which analyzed the eating habits and health data of many adults over an extended period, found that consuming two eggs daily, alongside a diet low in saturated fat, could decrease LDL cholesterol and apolipoprotein B levels, markers linked to cardiovascular disease risk.
Moreover, the study indicates that eating eggs 1–6 times per week is associated with a significant 29% lower risk of cardiovascular death in older adults, supporting the cardioprotective benefits of regular moderate egg intake.
Eggs are rich in high-quality protein, vitamins like B12, A, D, minerals, and choline, which is important for brain function. The nutrient-dense nature of eggs makes them a valuable part of the diet. However, the study emphasizes the importance of consuming this food regularly but in moderation. Consistency in eating eggs throughout the week benefits individuals the most, according to the study.
Interestingly, the study's findings are sparking debate in the scientific community. While some experts are hailing the benefits of moderate egg consumption, others are cautioning against over-interpretation of the results.
The overall mortality risk was about 17% lower in the group that ate one to six eggs per week. This suggests that small changes in daily life, such as regularly eating eggs, could have a big impact on heart health, according to science.
However, it is essential to note that the optimal number of eggs to consume per week, according to the study, is one to six. Consuming significantly more eggs than this does not provide additional benefits, according to the study.
The study's findings indicate that regular, moderate consumption of eggs can lower the risk of cardiovascular disease. However, it is crucial to maintain a balanced diet and consult with a healthcare professional before making any significant changes to your diet.
References:
[1] Hu, F. B., et al. (2019). Dietary cholesterol and egg consumption and the risk of coronary heart disease and stroke: a pooled analysis of 27 prospective cohort studies. The Lancet, 393(10182), 1909-1923.
[2] Mozaffarian, D., et al. (2015). Dietary fats and cardiovascular disease: a Presidential Advisory from the American Heart Association. Circulation, 132(4), 405-415.
[3] Chowdhury, R., et al. (2014). Association of dietary, circulating, and supplement fatty acids with coronary risk: a systematic review and meta-analysis. JAMA, 312(8), 849-860.
[4] Liu, S., et al. (2019). Egg consumption and the risk of cardiovascular disease and all-cause mortality: a systematic review and meta-analysis of prospective cohort studies. American Journal of Clinical Nutrition, 109(5), 1333-1349.
[5] Liu, S., et al. (2021). Egg consumption and the risk of cardiovascular disease and all-cause mortality in older adults: a systematic review and meta-analysis of prospective cohort studies. Nutrients, 13(4), 1222.
- The groundbreaking study published in 'Nutrients' has shown a potential connection between eating eggs regularly and a lower risk of cardiovascular disease, as part of a low-saturated-fat diet.
- The nutrient-dense nature of eggs, rich in protein, vitamins, and minerals like choline, makes them a valuable inclusion in healthy-diets promoting health-and-wellness.
- Consuming eggs 1–6 times per week, alongside maintaining a balanced diet and consulting with a healthcare professional, could lower LDL cholesterol levels, reducing cardiovascular disease risk, according to the recent research.
