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Eating eggs lowers the risk of heart mortality: Report
The regular consumption of eggs is associated with a 29 per cent lower risk of cardiovascular disease-related death (CVD) in relatively healthy older adults, research from a Monash University-led team has found.
The research report, published in the journal Nutrients, found that for relatively healthy older adults, consuming eggs between one and six times a week was associated with a lower risk of all-cause mortality (death from any cause) and CVD mortality compared with those who rarely or never ate eggs.
The study involved 8,756 adults aged 70 years or older who self-reported the frequency of their egg intake: never/infrequently (rarely/never or one-two times a month), weekly (one to six times a week) and daily (daily/several times a day), as part of the ASPREE project, a joint US and Australian study of seniors’ health.
First author Holly Wild, a lecturer from the Monash University School of Public Health and Preventive Medicine, says compared with older adults who never or infrequently ate eggs (up to twice a month), those who ate eggs one to six times a week have a 15 per cent lower risk of death from any cause, and a 29 per cent lower risk of CVD death.
“Eggs are a nutrient-dense food, they are a rich source of protein and a good source of essential nutrients, such as B vitamins, folate, unsaturated fatty acids, fat-soluble vitamins (E, D, A, and K), choline and numerous minerals and trace elements,” Wild says.
“Eggs are also an accessible source of protein and nutrition in older adults, with research suggesting that they are the preferred source of protein for older adults who might be experiencing age-related physical and sensory decline.”
The study also explored the relationship between egg consumption and mortality across different levels of diet quality (low, moderate and high).
“The study found that older adults with a moderate to high diet quality reported a 33 per cent and 44 per cent lower risk of CVD-related death, suggesting that the addition of eggs to moderate and high-quality diets may improve longevity,” the researchers wrote.
The current Australian dietary guidelines and the American Heart Association (AHA) recommend that adults with normal cholesterol can eat up to seven eggs a week, while some European countries suggest limiting it to between three and four eggs a week. The AHA also supports up to two eggs a day for older adults with normal cholesterol.
“Previous research has observed a higher risk of mortality with egg consumption for those who have high cholesterol. For this reason, we also explored the association between egg consumption and mortality in people with and without dyslipidemia (clinically diagnosed high cholesterol),” Wild says.
“We found a 27 per cent lower risk of CVD-related death for participants with dyslipidemia who consumed eggs weekly compared with their counterparts that consumed eggs rarely or never, suggesting that in this study cohort, the presence of dyslipidemia does not influence the risk associated with egg consumption.”
She says the results suggest that eating up to six eggs a week may reduce the risk of death from all causes and cardiovascular-related diseases in older adults, with these findings beneficial in the development of evidence-based dietary guidelines for older adults.
