New Study: Have an egg everyday to reduce risk of heart diseases

Researchers examined the associations between egg consumption and cardiovascular disease.

Eggs are rich in protein and people should have at least one per day. There is as such a particular season to eat eggs.

However, do not consume that yellow coloured round shape 'YOLK'.

People who consume an egg every day are significantly at lower risk of cardiovascular diseases, as per a study carried out in China.

We all know that Cardiovascular disease (CVD) is the leading cause of death and disability worldwide, along with China, normally due to ischaemic heart disease and stroke, as per the study published in the journal Heart.

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Researchers from Peking University in China examined the associations between egg consumption and cardiovascular disease, ischaemic heart disease, major coronary events, haemorrhagic stroke and ischaemic stroke.

"The study finds that there is an association between moderate level of egg consumption (up to 1 egg per day) and a lower cardiac event rate," researchers said.

According to the data used from the China Kadoorie Biobank (CKB) study, an ongoing prospective study of around half a million (512,891) adults aged 30 to 79 from 10 different geographical areas in China.

For the study, participants were recruited between 2004-2008 and were asked about the frequency of their egg consumption.

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Researchers focusing on 416,213 participants who were free of prior cancer, CVD and diabetes.

From that group at a median follow-up of 8.9 years, a total of 83,977 cases of CVD and 9,985 CVD deaths were documented, as well as 5,103 major coronary events.

At the beginning, 13.1 % of participants were consuming eggs and 9.1 % reported they never had or very rare.

Science says that eggs are the major source of dietary cholesterol, but they also contain high-quality protein, many vitamins and bioactive components such as phospholipids and carotenoids.

Analysis of the results showed that compared with people not consuming eggs, daily egg consumption was associated with a lower risk of CVD overall.

In particular, daily egg consumers had a 26 per cent lower risk of haemorrhagic stroke, a 28 per cent lower risk of haemorrhagic stroke death and an 18 per cent lower risk of CVD death.

To sum up, there was a 12 per cent reduction in risk of ischaemic heart disease observed for people consuming eggs daily.

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