A novel study suggests that consuming up to one egg per day could help lower the risk of developing cardiovascular diseases.
This is according to a study conducted by researchers from Peking University in Beijing, China. The researchers looked at 4,778 participants from China Kadoorie Biobank of whom 3,401 had cardiovascular diseases and 1,377 didn’t.
Researchers used targeted nuclear magnetic resonance to measure 225 metabodies in plasma samples extracted from the blood of the participants. From these, they found 24 that were linked with self-reported egg consumption.
The analysis revealed that those who consumed a moderate amount of eggs had higher levels of a protein dubbed apolipoprotein AI that is a building block of high-density lipoprotein (HDL) — also referred to as ‘good lipoprotein’.
The bodies of these individuals possessed higher levels of HDL molecules in their blood, which helped in clearing cholesterol from blood vessels and thus protecting against blockages, resulting in cardiac arrest, stroke etc.
Researchers also found 14 more metabolites linked to heart diseases. In fact, those who ate fewer eggs had lower levels of beneficial metabolites and higher levels of the harmful ones, compared to those who ate up to one egg every day.
Study author Canqing Yu, Associate Professor at the Department of Epidemiology and Biostatistics, Peking University explains, “Together, our results provide a potential explanation for how eating a moderate amount of eggs can help protect against heart disease. More studies are needed to verify the causal roles that lipid metabolites play in the association between egg consumption and the risk of cardiovascular disease.”
Senior author Liming Li, Boya Distinguished Professor at the Department of Epidemiology and Biostatistics, Peking University added, “This study may also have implications for Chinese national dietary guidelines. Current health guidelines in China suggest eating one egg a day, but data indicate that the average consumption is lower than this. Our work highlights the need for more strategies to encourage moderate egg consumption among the population, to help lower the overall risk of cardiovascular disease.”