Research from Monash University suggests that incorporating eggs into the diet can significantly reduce the risk of heart disease-related fatalities in older adults. The study, published in the journal Nutrients, highlighted that consuming eggs one to six times weekly correlates with a 29% decrease in cardiovascular disease mortality among relatively healthy seniors aged 70 and above.
PhD candidate Holly Wild noted that those who regularly ate eggs had a 15% lower risk of death from all causes compared to individuals who consumed them infrequently. Eggs are praised for being nutrient-dense, providing essential proteins, B vitamins, and valuable nutrients like choline. They are particularly beneficial for older individuals who may face age-related health challenges.
Furthermore, the study revealed that dietary quality enhances the positive effects of egg consumption, with participants enjoying a moderate to high-quality diet reporting even greater reductions in heart disease-related death risks—33% for moderately healthy diets and 44% for high-quality diets.
While guidelines recommend that adults with normal cholesterol can safely consume up to seven eggs per week, Wild emphasized the importance of considering individual health conditions, particularly for those with dyslipidemia. Overall, the findings advocate for incorporating eggs into dietary guidelines for seniors, promoting improved health outcomes as they age.