For those who love their breakfast eggs, there’s good news—moderate egg consumption may contribute to a longer and healthier life. Eggs are packed with essential nutrients, including protein, vitamins, and trace elements. A recent study has revealed that eating up to six eggs per week significantly reduces the risk of premature death, particularly from heart disease, even for individuals with high cholesterol.
The study, conducted by researchers at Monash University in Australia, analyzed health data from 8,756 adults aged 70 and older. The data came from two long-term studies on senior health, “ASPREE” and “ALSOP.” Participants reported their egg consumption, categorized into three groups: rarely or never (once or twice a month at most), weekly (one to six times per week), or daily (once or more per day). The researchers then examined the correlation between egg consumption and mortality risk.
The findings were clear: Compared to those who rarely or never ate eggs, individuals who consumed one to six eggs per week had a 29% lower risk of death from cardiovascular disease and a 17% lower risk of premature death from any cause. This suggests that moderate egg consumption plays a protective role in overall health and longevity.
Nutritional Quality as a Key Factor
In addition to egg consumption, the researchers assessed the overall quality of participants’ diets. Those who combined a moderate intake of eggs with a balanced, high-quality diet had an even greater health advantage. Specifically, they exhibited a 33% lower risk of cardiovascular-related death compared to those who seldom or never ate eggs. These findings were published in the journal Nutrients.
Interestingly, the study also found that the lower mortality risk persisted regardless of cholesterol or fat levels in the blood. This contradicts some earlier studies that linked egg consumption to higher cholesterol risks. According to Holly Wild, the study’s lead author, the research team specifically examined the effects of egg consumption on people with and without clinically diagnosed high cholesterol. The results showed that participants with high cholesterol who ate eggs weekly had a 27% lower risk of dying from cardiovascular disease than those who rarely or never ate eggs.
A Balanced Approach to Egg Consumption
These findings highlight the potential benefits of moderate egg intake as part of a well-rounded diet. While excessive consumption may not be advisable, including up to six eggs per week could support heart health and overall longevity. For those looking to optimize their diet, pairing eggs with nutrient-rich foods like vegetables, whole grains, and healthy fats may provide additional benefits.
In light of these results, eggs can be considered a valuable component of a nutritious diet, offering both taste and potential health advantages. So, for egg lovers, there’s even more reason to enjoy them as part of a balanced and mindful eating routine.
