Qin et al in a study publish by British Medical Journal examined survey data from individuals that were followed for nine years and found that compared to people who never ate eggs, individuals who ate an average of 0.76 eggs per day were at less risk to develop cardiovascular diseases (CVD) and less likely to die from ischemic heart disease (IHD), major coronary events, hemorrhagic and ischemic strokes.
Among 461 213 participants free of prior cancer, CVD and diabetes, a total of 83 977 CVD incident cases and 9985 CVD deaths were documented, as well as 5103 major coronary events (MCE).
Among the participants 13.1% reported daily consumption (usual amount 0.76 egg/day) and 9.1% reported never or very rare consumption (usual amount 0.29 egg/day). Compared with non-consumers, daily egg consumption was associated with 11 percent lower risk of developing CVD disease and cut the risk of stroke by 26 percent while also decreasing the risk of dying from CVD conditions to 18 percent compared to non-consumers. Daily consumers also had a 28% lower risk of hemorrhagic stroke death compared to non-consumers.
The researchers concluded that a moderate level of egg consumption (up to <1 egg/day) was significantly associated with lower risk of CVD and largely independent of other risk factors.
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