Study: Eating an egg a day can reduce the risk of heart disease

  • A new study has found that eating one egg every day may have benefits for your heart.
  • The Chinese study included nearly 4,780 participants.
  • The findings show how egg consumption can help protect against heart disease.

Full of protein, vitamins, and minerals, eggs are one of the most nutritious foods on the planet — and eating up to one a day may also be good for your heart.

The blood circulating in our bodies carries thousands of metabolites (molecules related to metabolic processes), and according to a new study, moderate egg consumption can increase the amount of heart-healthy metabolites in the blood and reduce the risk of cardiovascular disease.

Cardiovascular disease, a term referring to conditions affecting the heart and blood vessels, is the leading cause of death worldwide. The four main types include coronary heart disease, stroke, peripheral arterial disease, and aortic disease.

Study results are conflicting

Fortunately, most cardiovascular diseases can be prevented by addressing behavioral risk factors such as tobacco use, unhealthy diet, and lack of physical activity.

In the current study, researchers say there is conflicting evidence about whether egg consumption is good or bad for heart health.

For example, file 2018 Chinese Study It found that participants who ate eggs daily (about one egg a day) had a lower risk of heart disease and stroke compared to those who ate eggs less. on the other side, American study for the year 2019 It found that for every half an egg consumed per day, participants had a 6% higher risk of developing cardiovascular disease.

Lead author Dr. Lang Pan, from the Department of Epidemiology and Biostatistics at Peking University in Beijing, China, said, He said in a press release.

conduct the study

The researchers involved 4,779 participants from China Kadoorie Biobank, of whom 3,401 had cardiovascular disease and 1,377 did not.

Self-reported dietary surveys were collected. Plasma samples were also extracted from the participants’ blood, and the team used a technology called “targeted nuclear magnetic resonance” to measure 225 metabolites in these samples. Of the metabolites, they found 24 associated with egg consumption.

According to their analysis, participants who ate a moderate number of eggs had higher levels of a protein in their blood, known as lipoprotein A1. These individuals also had large particles of high-density lipoprotein (HDL) in their blood, which help remove cholesterol from the blood vessels, thus protecting against blockages that can cause heart attacks and strokes.

The team then identified 14 metabolites associated with heart disease. It was found that participants who ate fewer eggs had lower levels of beneficial metabolites and higher levels of harmful substances in their blood, compared to participants who ate eggs more frequently.

Results add to knowledge

More research is needed to confirm the role metabolites play in the association between egg consumption and cardiovascular disease risk, but the new study results are certainly promising and add to the existing knowledge that researchers have about the relationship between the two.

“Together, our results offer a possible explanation for how eating a moderate amount of eggs can help protect against heart disease,” said co-author, Associate Professor Kanqing Yu.

study was Posted in eLife.

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