A recent study published in a peer-reviewed journal suggests that consuming eggs may be linked to a lower risk of death, particularly from heart disease, in older adults. Researchers analyzed data from the ASPREE study, a large ongoing trial involving over 8,000 participants. The study found that individuals who ate eggs 1-6 times per week had a 29% lower risk of death from heart disease and a 17% lower risk of overall death compared to those who rarely or never ate eggs.
The study controlled for various factors that could influence health outcomes, including socioeconomic status, demographics, health-related factors, and overall dietary quality. However, the researchers acknowledge limitations, including the reliance on self-reported egg consumption and the focus on a relatively healthy population of older adults.
While the findings are promising, further research is needed to understand the specific mechanisms by which egg consumption may affect health and well-being. The study's findings add to the growing body of evidence suggesting that eggs may not be as detrimental to heart health as previously thought.