Surprising research has emerged: Although there has long been discussion about the nutritional value of eggs and how they affect heart health, a recent study from Monash University indicated that eating eggs may lower the chance of dying from heart disease, particularly in older adults.
Surprising research has emerged, Published in the journal Nutrients, the study examined 8,756 adults over the age of 70. The number of eggs consumed each week was inquired about from the subjects. Three groups of participants were created: those who ate eggs infrequently or never (less than once per month), those who ate them six to seven times per week, and those who ate them daily or multiple times per day. According to the findings, those who ate eggs one to six times per week had a 29 percent lower chance of dying from heart disease and a 15 percent lower risk of dying from any cause.
News18 claims that because eggs have high-quality protein, B vitamins, folate, unsaturated fats, and other vital minerals, they are regarded as a complete food. Particularly for the elderly, who may experience malnutrition as a result of the deterioration of their physical and sensory capacities with age, eggs are a cheap and nourishing diet.
The consumption of eggs by older adults who consumed various high-quality diets was also examined by the researchers. According to the findings, people who ate a good, balanced diet and a fair number of eggs each week had a 33–44% decreased chance of passing away from heart disease. This study suggests that eating eggs regularly, in addition to maintaining a healthy diet, can offer further protection against heart disease and aging.