Eating Eggs May Greatly reduce Stroke and CVD risks

Eating Eggs May Greatly reduce Stroke and CVD risks

Eating Eggs May Greatly reduce Stroke and CVD risks

There were significant dose-response relationships of egg consumption with morbidity of all CVD endpoints (P for linear trend <0.05). Daily consumers also had an 18% lower risk of CVD death and a 28% lower risk of haemorrhagic stroke death compared to non-consumers.

Qin C, Lv J, Guo Y, et al Associations of egg consumption with cardiovascular disease in a cohort study of 0.5 million Chinese adults Heart Published Online First: 21 May 2018. doi: 10.1136/heartjnl-2017-312651

Nicholas R Fuller, Amanda Sainsbury, Ian D Caterson, Gareth Denyer, Mackenzie Fong, James Gerofi, Chloris Leung, Namson S Lau, Kathryn H Williams, Andrzej S Januszewski, Alicia J Jenkins, Tania P Markovic; Effect of a high-egg diet on cardiometabolic risk factors in people with type 2 diabetes: the Diabetes and Egg (DIABEGG) Study—randomized weight-loss and follow-up phase, The American Journal of Clinical Nutrition, , nqy048,