Eggs could reduce your risk of heart disease
Diets that include at least one egg a day have a higher chance of lowering one’s risk of cardiovascular disease, according to a study of Chinese participants published in BMJ Journals.
The research found that those who ate eggs on a daily basis had an 18 percent lower risk of dying from cardiovascular disease, commonly referred to as heart disease. There were also other benefits of the daily egg habit. Participants who ate up to one egg daily had a 26 percent lower risk of hemorrhagic stroke, a 28 percent lower risk of dying from this type of stroke, and a 12 percent reduced risk of contracting ischemic heart disease, typically diagnosed in those who show the early signs of gridlocked blood flow to the brain.
Researchers told CNN that is the study is “by far the most powerful project to detect such an effect” between eggs and heart disease.
Conventional health wisdom used to dictate that too many eggs were bad for one’s health, as they contain a high amount of cholesterol, in addition to high-quality protein and other positive nutritional components. But now, there seems to be some evidence that one way to stop a disease that is responsible for 31 percent of all global death’s a year is to eat more of them.
“Overall, I would say that consuming egg as part of a healthy diet does not increase the risk of cardiovascular disease, and we now have another carefully done study to support that,” Carolina Richard, an assistant professor of agricultural life and environmental sciences at the University of Alberta in Edmonton, told CNN.