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Eggs are nutrient-dense, providing a source of protein with high biological value, B vitamins, folate, unsaturated fatty acids, and major minerals
Study results showed that older adults who consumed eggs 1-6 times per week had a 15% reduction in the risk of dying from any cause and a 29% lower risk of dying from cardiovascular disease when compared to those who rarely or never ate eggs.
Eggs have long been a point of contention in nutrition and cardiovascular health. However, recent research led by Monash University suggests that regular egg intake probably reduces cardiovascular disease-related death, especially in healthy older adults. Holly Wild, PhD Candidate and Lecturer, Monash University School of Public Health and Preventive Medicine shares all you need to know:
Key Findings from the Study
This study published in Nutrients considered data on 8756 adults aged 70 years or older, as initiated by the ASPREE Longitudinal Study of Older Persons (ALSOP). The participants self-reported how many eggs they consumed weekly on a scale of never or seldom (rarely/never, or 1-2 times/month), weekly (1-6 times/week), and daily (daily or several times daily). Results showed that older adults who consumed eggs 1-6 times per week had a 15% reduction in the risk of dying from any cause and a 29% lower risk of dying from cardiovascular disease when compared to those who rarely or never ate eggs.
How Eggs Support Heart Health
Eggs are nutrient-dense, providing a source of protein with high biological value, B vitamins, folate, unsaturated fatty acids, and major minerals. For the elderly, they serve as a relatively inexpensive source of protein, particularly for those in whom the aging process has diminished physical and sensory functions. With their extraordinary qualities, eggs may favor the better general health and longevity of Europeans.
Impact of Diet Quality on Egg Consumption
The researchers also analyzed consumption of eggs with respect to categorized levels of diet quality -low, moderate, or high-in older adults. They found that older adults with moderate to high-quality diets had a respectively 33% and 44% lowered risk of dying from CVD. It could be inferred that, along with a basic high-quality diet, eggs can boost longevity and confer added benefits against heart disease.
Eggs and Cholesterol: A Closer Look
The current dietary guidelines from the Australian Dietary Guidelines and the American Heart Association recommend that adults with normal cholesterol levels consume no more than seven eggs a week. However, there remains contention over egg consumption among those with high cholesterol (i.e. dyslipidemia). The analysis revealed that the risk of CVD-related death among dyslipidemia participants consuming eggs at least weekly was 27% lower than that of those who rarely or never ate them. This suggests that moderate egg consumption may still be beneficial, even in individuals with high cholesterol.
Our results indicate that consumption of up to six eggs per week may lower the risk for all-cause and cardiovascular mortality in older adults. The findings thus support evidence-based dietary recommendations promoting egg consumption as part of a balanced diet, especially for older adults. Moderation is central, and people with existing levels of cholesterol should consult healthcare professionals before making significant dietary changes.
