HealthDay News — A moderate level of egg consumption is associated with a reduced risk of cardiovascular disease (CVD), according to a study published online May 21 in Heart.
Chenxi Qin, from Peking University Health Science Center in Beijing, and colleagues examined the associations between egg consumption and CVD, ischemic heart disease (IHD), major coronary events (MCE), hemorrhagic stroke, and ischemic stroke among 512,891 Chinese adults aged 30 to 79 years (2004 to 2008).
The researchers found that compared with non-consumers, those who consumed eggs daily had a lower risk of CVD (hazard ratio, 0.89).
The multivariate-adjusted hazard ratios for IHD, MCE, hemorrhagic stroke, and ischemic stroke were 0.88, 0.86, 0.74, and 0.9, respectively. For all CVD endpoints, there were significant dose-response relationships of egg consumption with morbidity. Compared with non-consumers, daily consumers had an 18 percent lower risk of CVD death and a 28 percent lower risk of hemorrhagic stroke death.
“Among Chinese adults, a moderate level of egg consumption (up to <1 egg/day) was significantly associated with lower risk of CVD, largely independent of other risk factors,” the authors write.