Regular Egg Consumption May Decrease Cardiovascular Risk

An analysis of data concerning nearly half a million people in China showed that daily egg consumers had a 26% lower risk of hemorrhagic stroke, a 28% lower risk of death from hemorrhagic stroke, a 12% lower risk of ischemic heart disease, and an 18% lower risk of cardiovascular death. Though the study was only observational, the findings suggest that there is an association between moderate egg consumption and a lower rate of cardiac events. Heart, May 2018