“An egg a day not tied to risk of heart disease.” This was published in Science Daily earlier this year, after a team of researchers from the Population Health Research Institute (PHRI) of McMaster University and Hamilton Health Sciences found the answer by analyzing data from three large, long-term multinational studies.
“Moderate egg intake, which is about one egg per day in most people, does not increase the risk of cardiovascular disease or mortality. Even if people have a history of cardiovascular disease or diabetes,” says Mahshid Dehghan, first author and a PHRI investigator.
“Also, no association was found between egg intake and blood cholesterol, its components or other risk factors. These results are robust and widely applicable to both healthy individuals and those with vascular disease.”
These details were also published in The American Journal of Clinical Nutrition.
A study published in 2018, which focused on 500 000 Chinese adults of diverse backgrounds over four years, showed that a moderate level of egg consumption (one per day) was associated with a lower risk of cardiovascular disease. This study was conducted by the CKB, previously known as the Kadoorie Study of Chronic Disease in China. It was set up to investigate the main genetic and environmental causes of common chronic diseases in the Chinese population.
Don’t just eat the egg whites! Because egg whites are mostly just protein, the yolks contain the powerhouse of nutrients, including lutein, which improves eyesight, and vitamins D and B12. Both of these boost your mood and energy. Eggs also contain selenium, a powerful antioxidant which helps to boost your immune system and may prevent certain cancers.