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Eating eggs extends your life: new study surprises experts!
A new study shows that regular egg consumption could reduce the risk of death and heart disease in seniors.
Eating eggs extends your life: new study surprises experts!
New evidence about egg consumption shows that it may provide health benefits, especially for older people. A recent study from Australia found that regularly consuming up to six eggs per week reduced the risk of death in seniors over 70 years of age. According to the study, overall mortality is 17 percent lower for these people, while the risk of cardiovascular disease drops by 29 percent. Older people who eat a healthy diet can reduce their risk of heart disease by up to 44 percent Explosive reported.
The research is based on a large sample of almost 8,800 participants and highlights that eggs are not only rich in proteins, B vitamins and minerals, but also have a low impact on cholesterol levels. Despite the fact that the German Nutrition Society has recommended consuming no more than one egg per week since 2024, this study shows a change in health opinion regarding egg consumption. Nutrition expert Dr. Matthias Riedl also emphasizes the importance of plant-based foods in the diet.
Changing opinion on eggs
General opinion about egg consumption has changed in recent years. Eggs have long been considered unhealthy due to their cholesterol content, leading to an association with vascular damage. However, many specialist societies no longer warn against eating eggs. The American Heart Association today describes eggs as a valuable source of protein and vitamin A, although the cholesterol content should still be taken into account.
A comprehensive meta-analysis from Harvard University found that consuming at least one egg per day is not correlated with an increased incidence of heart and blood vessel disease. The data obtained from the Nurses' Health Study and other follow-up surveys included information from over 215,000 people over a period of up to 32 years. Statistical analysis revealed a hazard ratio of 0.93 for cardiovascular events, suggesting that egg consumption does not pose a significant risk.
A preventative effect of egg consumption was found particularly among Asian participants. Prof. Dr. med. Hans-Joachim Trappe concludes that there is no evidence of an increased risk from egg consumption, although the debate about the health effects of eggs continues.