A weekly intake of eggs reduces the risk of heart disease in elderly people by almost 30 percent, according to a new study.
Study lead author Holly Wild, a PhD candidate and Monash University lecturer, said that for relatively healthy older adults, consuming eggs regularly was associated with a lower risk of all causes of death.
Ms Wild said those who ate eggs 1-6 times a week had a 15 percent lower risk of death from any cause, and a 29 percent lower risk of cardiovascular disease (CVD)-related death.
She said the study involved 8756 adults aged 70 years or older, who self-reported the frequency of their total egg intake.
“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.
“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.”
Ms Wild said the study also explored the relationship between egg consumption and mortality across different levels of diet quality.
“The study found that older adults with a moderate to high diet quality reported a 33 percent and 44 percent lower risk of CVD-related death, suggesting that the addition of eggs to moderate and high-quality diets may improve longevity.”
Read the full study: Egg Consumption and Mortality: A Prospective Cohort Study of Australian Community-Dwelling Older Adults.
