New studies showed that eating 1 to 6 eggs every week would significantly reduce the risk of dying from all causes, even for those who have been diagnosed with high cholesterol levels.
It has been discussed for decades to see if eating eggs is a good thing for you. The package of useful nutrients, including high -quality proteins, is offset by frequent concerns regarding cholesterol content and heart disease.
Currently, new research, led by monash university researchers, is reconsidering the consumption of eggs, and is investigating the death of the elderly who are limited to the elderly from heart disease.
“Eggs are a nutritional concentration, a rich source of protein, and is a good source of essential nutrients such as vitamin B, folic acid, unsaturated fatty acids, and fat -soluble vitamins (E, D, A, K). “Eggs are accessible to the elderly proteins and nutrition,” said Hollywild, a candidate and lecturer in the Professor of the University of the University of the University of the University of the Monache and the Faculty of Prevention Medicine. It is also a source of supply, and it suggests that it is a good source of protein for the elderly who may have experienced physical and sensation. “
Researchers analyze data from 8,756 Australians and American adults aged 70 and over to reduce events to reduce events in the research of the elderly (ASPREE), and is one of their substances. ASPREE vertical research on the elderly (ALSOP) research. As part of the latter research, the participants self -reported the intake of all eggs. It was classified every day, not frequently categorized (once or once a month), every week (1 to 6 times a week). (Every day or several times a day). Egg intake, all causes, and cause mortality (in this case, the relationship between cardiovascular disease and cancer is evaluated after adjusting the quality of social population, health -related, clinical factors, and overall dietary quality. It was nearly six years.
Participants who have fallen into weekly categories of egg consumption, that is, consumed 1 to 6 eggs a week, the risk of dying due to cardiovascular diseases 29 % lower, and the risk of dying due to a 17 % lower part of the participants. The risk of dying for all causes was reduced by 17 %. I never made eggs or rarely. There was no statistically significant relationship between egg consumption and cancer death.
When researchers examine the effects of dietary quality on the relationship between egg consumption and cardiovascular death, they ate moderate quality and high -quality meals and consumed eggs every week. I found 33 % and 44 % of cardiovascular death risk. Compared to those who do not consume eggs.
“The main results of CVD (cardiovascular disease) mortality rate are maintained for those who have high -quality meals from medium, and those with high quality meals have a slightly lower risk. Researchers have suggested that the quality of food can play a more protective role in relevance.
Interestingly, in contrast to some previous discoveries, researchers, regardless of the unhealthy cholesterol or fat -level existence in the blood called dyslipidemia, consumption and cardiovascular consumption of weeks and cardiovascular. He has discovered that the relationship with a decrease in death is maintained.
“Previous research has been observed that there is a high risk of death for eggs with high cholesterol,” Wild said. “For this reason, we have also investigated the relationship between the consumption of the egg and the mortality regardless of whether or not they have dyslipidemia (clinically diagnosed high cholesterol). It has been found that the risk of death is 27 % lower, suggesting that this research cohort does not affect the relevant risk. Egg consumption.
At present, American Heart Association states that a healthy person can eat one egg every day, and that “healthy cholesterol -level elderly people may be two.” Australian dietary guidelines and Australian heart Foundation also recommend that cholesterol adults can eat up to seven eggs a week.
“Our results suggest that eating up to six eggs a week can reduce the risk of all the causes of the elderly and the death of cardiovascular -related diseases,” Wild. I said. “These discoveries may be useful in the development of a dietary guideline based on evidence for the elderly.”
This study was published in the journal nutrients.
Source: Monach University
