Regular Egg Consumption Linked to Reduced Cardiovascular Disease Mortality

Recent research from Monash University indicates that regular egg consumption may significantly lower the risk of death associated with cardiovascular diseases (CVD) in older adults. The study, published in the journal Nutrients, suggests that eating eggs between one to six times a week is linked to a 29% reduction in CVD-related mortality among relatively healthy individuals aged 70 and above.

The investigation involved 8,756 participants who reported their egg consumption frequency, categorized as infrequent (rarely or never, or 1-2 times/month), weekly (1-6 times/week), and daily (multiple times per day). The findings revealed that those who consumed eggs weekly had a 15% lower risk of death from all causes and a notably lower risk of dying from cardiovascular issues compared to their less frequent egg-eating counterparts.

According to the study, eggs are a nutrient-dense food, providing a rich source of protein and essential nutrients such as B vitamins, folate, unsaturated fatty acids, and various vitamins and minerals. The first author of the study, a Ph.D. candidate at Monash University, emphasized that eggs are an accessible nutritional option for older adults, particularly those facing age-related physical and sensory decline.

The research also examined the relationship between egg intake and mortality rates across different dietary quality levels. Older adults with moderate to high dietary quality who included eggs in their diets showed a 33% and 44% reduction in the risk of death from cardiovascular diseases, respectively. This indicates that incorporating eggs into a balanced diet may contribute to greater longevity.

Current dietary guidelines from the Australian government and the American Heart Association (AHA) suggest that adults with normal cholesterol levels can safely consume up to seven eggs per week. Some European dietary recommendations, however, advise limiting intake to three or four eggs weekly. The AHA also recommends that older adults with normal cholesterol can have up to two eggs a day.

Previous studies have indicated a potential increased mortality risk linked to egg consumption among individuals with high cholesterol. In this context, the researchers further explored the effects of egg intake on mortality rates among participants diagnosed with dyslipidemia (high cholesterol). The findings revealed that those with dyslipidemia who consumed eggs weekly had a 27% lower risk of CVD-related death compared to those who rarely or never consumed eggs, suggesting that high cholesterol may not significantly alter the benefits of egg consumption.

The results of this study indicate that consuming up to six eggs per week could effectively reduce the risk of death from all causes and cardiovascular diseases in older adults. These findings could be instrumental in shaping evidence-based dietary guidelines for this demographic.