Eating Eggs May Lower Heart Disease Risk, Study Finds

For many years, egg consumption was a topic of controversy due to their high cholesterol content. However, a large-scale Australian study points to the opposite trend: consuming one to six eggs per week may reduce the risk of death from heart disease by about 15%, especially in adults over the age of 70.

The study included over 8,700 participants, and the findings indicate that individuals who consumed eggs in moderate amounts had a better chance of maintaining heart health compared to those who rarely ate eggs or avoided them entirely.

Eggs are considered a nutrient-rich food, containing high-quality protein, essential B vitamins, vitamin D, healthy fatty acids, and various minerals. These nutrients contribute to heart, brain, and immune system health, and also help maintain muscle mass and strengthen bones.

While health professionals in the past warned against eating eggs due to their cholesterol content, recent research shows that dietary cholesterol has less impact on blood cholesterol levels than previously thought. Saturated and trans fats found in processed foods have a more significant effect on blood lipid levels.

Global health organizations, including the American Heart Association and the Israeli Heart Association, have updated their guidelines in light of new research and now agree that moderate egg consumption does not pose a health risk. In fact, eating one egg per day can be part of a balanced diet that includes foods rich in monounsaturated fats like avocado, nuts, and olive oil.

That said, experts emphasize that no single food determines heart health, but rather, it's the overall dietary pattern that matters. A diverse menu that includes vegetables, fruits, legumes, whole grains, and fatty fish can improve overall health and reduce the risk of heart disease.