BEIJING (Dispatches) -- Study shows that those who eat eggs daily (about one egg per day) have a substantially lower risk of heart disease and stroke than those who eat eggs less frequently.
Scientists have demonstrated how moderate egg consumption can increase the amount of heart-healthy metabolites in the blood.
Researchers have carried out a population-based study exploring how egg consumption affects markers of cardiovascular health in the blood.
First study author Lang Pan, MSc at the Department of Epidemiology and Biostatistics, Peking University, Beijing, China and the team selected 4,778 participants from the China Kadoorie Biobank, of whom 3,401 had a cardiovascular disease and 1,377 did not.
According to the analysis , individuals who ate a moderate amount of eggs had higher levels of a protein in their blood called apolipoprotein A1- a building-block of high-density lipoprotein (HDL), also known as ‘good lipoprotein’. These individuals especially had more large HDL molecules in their blood, which help clear cholesterol from the blood vessels and thereby protect against blockages that can lead to heart attacks and stroke.
They identified 14 metabolites that are linked to heart disease. They found that participants who ate fewer eggs had lower levels of beneficial metabolites and higher levels of harmful ones in their blood, compared to those who ate eggs more regularly.