Eating 1‑3 eggs a week could cut your risk of heart disease by 60%, says new study
Nutrition experts have been debunking myths about eggs for years. Several dietitians stress that a healthy diet shouldn't exclude eggs as they are an incredible source of vitamins A, D, E, and K. They also contain B vitamins essential for our nervous system. Moreover, eggs provide minerals like zinc, copper, iron, selenium, potassium, phosphorus, magnesium, and sodium.
6:34 AM EST, January 10, 2024
Eggs are highly versatile in the kitchen. They can significantly enhance salads and can be enjoyed soft, hard-boiled, or even poached - adding a touch of novelty to a sandwich or toast.
Impact of Egg Consumption on Cardiovascular Diseases
Built-up cholesterol deposits in our blood vessels can lead to atherosclerosis, making prevention crucial. Here, diet proves to be a powerful tool. Interestingly, recent research indicates that reducing the intake of highly processed food or high-fat meals isn't the only way to impact our cardiovascular system positively. Consuming one to three eggs per week can also be beneficial.
The study, published in "Nutrients", involved 3042 volunteers. Scientists examined the weekly egg consumption of the participants. Ten years later, the researchers evaluated the participants' risk and actual occurrences of cardiovascular diseases.
Researchers found that participants consuming one to three eggs weekly had a 60 percent lower risk of developing cardiovascular diseases. However, they recommend not exceeding this number as eggs are also a source of saturated fats. Also, remember that eggs should be part of a balanced and healthy diet to reap their health benefits.
By Kamil Sikora, WP abcHealth journalist
