New Australian Study Finds Eating Eggs Weekly Reduces Heart Disease Risk and Early Death

For years, it has been believed that consuming too many eggs can raise blood cholesterol levels, increasing the risk of serious health issues. However, recent studies have repeatedly debunked this belief. A new study now reveals that eating eggs can actually benefit heart health and reduce the risk of premature death.

Conducted by Monash University in Australia, the research indicates that eating just one egg per week can lower the risk of death from heart-related diseases, including heart attacks and strokes. This benefit is particularly noticeable among older individuals, where eggs are found to be highly beneficial for heart health.

The study involved more than 8,700 participants aged 70 and older. The findings showed that those who consumed between one and six eggs per week had a 15% lower risk of death from any cause compared to those who ate eggs only twice a month. Additionally, the risk of death from heart attacks, strokes, and other heart-related issues was reduced by 29%.

The researchers suggested that consuming up to six eggs per week could be particularly advantageous for heart health, lowering the risk of various diseases and premature death. Eggs are rich in B vitamins, folate, fatty acids, vitamins A, D, E, and K, as well as choline and other essential minerals, all of which contribute to better overall health.

The study also included individuals with diagnosed blood cholesterol issues, revealing that even people with cholesterol problems who consumed one to six eggs weekly had a reduced risk of dying from heart-related causes like heart attacks or strokes.

The results of this study were published in the *Nutrition* journal.