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Daily consumption of egg reduces heart disease-Study


Daily consumption of egg lowers the risk of heart disease among middle-aged Chinese, according to a study published online in the British journal Heart.

The study, authored by a group of Chinese scientists, analyzed data from over half a million Chinese aged 30 to 79 from 10 diverse survey sites in China during the period from 2004 to 2008, and have since been followed up upon to determine their morbidity and mortality rates.

“Our findings contribute scientific evidence to the dietary guidelines with regard to egg consumption for the healthy Chinese adult,” revealed the authors.


The study linked eating an egg a day with lowering the risk of Cardiovascular Disease (CVD) by 11 per cent, ischemic heart disease by 12 per cent, major coronary events by 14 per cent, hemorrhagic stroke by 26 per cent as well as ischemic stroke by 10 per cent.

Analysis from the study also showed that daily consumers of eggs also have an 18 percent lower risk of CVD death and a 28 per cent lower risk of hemorrhagic stroke death compared to non-consumers.

Previous studies focusing on a link between eating eggs and heart disease mostly had smaller sample sizes, fewer CVD events and were unable to obtain accurate estimates on stroke subtypes, explained the Chinese scientists.

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