Did you know that research suggests we should ‘go to work on an egg’ to slash the chances of stroke and heart disease?
Eating one a day reduced the risk of a stroke by more than a quarter compared to those who rarely consumed them, scientists found.
Those who ate an average of five a week were also 12 per cent less likely to suffer from heart disease.
Researchers from Peking University Health Science Centre and Oxford University examined the links between egg consumption, strokes and cardiovascular disease.
They looked at the dietary habits of more than 400,000 healthy people in China, aged 30 to 79. At the start of the study, 13.1 per cent of participants reported eating an egg every day while 9.1 per cent said they rarely or never did.
When they were followed up around nine years later, researchers found there had been 83,977 cases of cardiovascular disease and 9,985 deaths, as well as 5,103 major coronary events such as heart attacks.
Those who ate an egg a day were associated with a lower risk of cardiovascular disease overall.
But they also had a 26 per cent lower risk of stroke, a 28 per cent lower risk of stroke death and an 18 per cent lower risk of death from cardiovascular disease.
While the study was purely observational, it suggests that eggs are a beneficial part of a balanced diet. Professor Liming Li, said:
‘The study finds that there is an association between moderate level of egg consumption and a lower cardiac event rate.
‘Our findings contribute scientific evidence to the dietary guidelines with regard to egg consumption for the healthy Chinese adult.’
Eggs are high in protein, vitamins, minerals and essential fatty acids, as well as low in saturated fat.
While their high cholesterol content has previously given eggs a bad name, a growing body of evidence suggests saturated fat is the main culprit for raising cholesterol.
But research has shown that, contrary to popular opinion, eggs are actually a good breakfast choice.