The elderly who consume eggs regularly see their risk of cardiovascular mortality reduced by 29 % compared to those who are rarely or never, according to researchers.
- An Australian study reveals that consumption of 1 to 6 eggs per week reduces the risk of cardiovascular death by 29 % and by 15 % overall mortality in healthy seniors.
- Rich in essential nutrients, eggs are a precious protein source for the elderly. The beneficial effect is even more marked in those with quality food.
- Contrary to popular belief, even people with a high cholesterol rate benefit from a reduced risk by 27 %.
A miracle food? A new study by scientists at Monash University in Australia suggests that regular egg consumption could reduce the risk of cardiovascular death by almost a third in good health. These results, published in the journal Nutrients provide new lighting on the impact of eggs in the food of seniors.
A protective effect on cardiovascular health
The study analyzed eating habits of almost 9,000 adults aged 70 years or over. Participants were classified into three groups: those who never consume eggs (less than twice a month), those who eat between one and six times a week, and those who consume it daily. As a result, it appears that people who consume eggs one to six times a week have a risk of cardiovascular mortality reduced by 29 % and a risk of overall mortality reduced by 15 % compared to those which rarely or never.
“Eggs are rich in proteins and essential nutrients: group B vitamins, Folate, unsaturated fatty acids, Liposoluble vitamins (A, D, E, K), Choline and various minerals” recall researchers in a press release . They point out that eggs are a source of protein accessible and appreciated by the elderly, often confronted with a decrease in their physical and sensory capacities.
Scientists have also examined the effect of the quality of the diet on mortality. They found that people following a moderate to high quality diet and regularly consuming eggs presented a reduction in the risk of cardiovascular death from 33 % to 44 %.
Health benefits even in the event of high cholesterol
Unlike certain previous works, this study did not find a negative effect of egg consumption in people with dyslipidemia (high cholesterol). On the contrary, these individuals who consume eggs each week present a risk of cardiovascular mortality reduced by 27 %.
Note that current food directives differ depending on the country: the American Heart Association authorizes up to 7 eggs per week for healthy adults, or even 2 per day for seniors without cholesterol problem. Other European countries recommend a limit of 3 to 4 eggs per week. In France, it is estimated that up to six per week, they remain good for health.
