The controversy about whether eggs are good or bad for your heart health may be solved, and about one a day is fine.
In a study from McMaster University, scientists found the answer by analyzing data from three large, long-term multinational studies.
They analyzed data from three international studies.
Egg consumption of 146,011 individuals from 21 countries was recorded in the PURE study and in 31,544 patients with vascular disease from the ONTARGET and the TRANSCEND studies.
The results suggest there is no harm from consuming eggs for heart health.
Given that the majority of individuals in the study consumed one or fewer eggs per day, it would be safe to consume this level.
The team says moderate egg intake, which is about one egg per day in most people, does not increase the risk of heart disease or mortality even if people have a history of heart disease or diabetes.
Also, no association was found between egg intake and blood cholesterol, its components or other risk factors. These results are robust and widely applicable to both healthy people and those with vascular disease.
Although eggs are an inexpensive source of essential nutrients, some guidelines have recommended limiting consumption to fewer than three eggs a week due to concerns they increase the risk of heart disease.
Previous studies on egg consumption and diseases have been contradictory. This is because most of these studies were relatively small or moderate in size and did not include individuals from a large number of countries.
The data from these three studies involved populations from 50 countries spanning six continents at different income levels, so the results are widely applicable.
If you care about heart health, please read studies about common symptoms of heart failure you need to know, and how to reverse heart failure with diet.
For more information about heart health, please see recent studies about the amazing benefits of beets for diabetes, blood pressure, and nerves, and results showing Vitamin C may help treat heart rhythm problems.
The study was conducted by Mahshid Dehghan et al and published in The American Journal of Clinical Nutrition.
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