Beijing Study Suggests Eggs Could Boost Cardiovascular Health


A new study out of China suggests eating at least five eggs per week could significantly reduce a person’s risks of strokes and heart disease. Study authors believe their findings should encourage more doctors to look into the positive impact eggs could have on human health.

Scientists at Peking University in Beijing first gathered health records between the years 2004 and 2008 from a little over 512,000 patients in China. All of the study participants were between the ages of 30 and 79.

Researchers began by asking each patient the amount of eggs they ate each week on average. Investigators paid close attention to about 416,000 patients who did not have any pre-existing conditions at the start of this study.

As they looked through this data, study authors noticed that people who ate about one egg per day were 26 percent less likely to develop a hemorrhagic stroke, which is caused by a leaky blood vessel in the brain or an aneurysm. As of today, hemorrhagic strokes are one of the most common forms of death in China.

Investigators involved in this research also pointed out that people who ate one egg a day were 28 percent less likely to die from a hemorrhagic stroke, 12 percent less likely to develop coronary artery disease, and 18 percent less likely to die from cardiovascular disease.

There are many potential reasons for this positive correlation between egg consumption and heart health. Probably the key reasons for eggs health benefits include their high amount of amino acids, vitamin D, and protein.

While this wasn’t a clinical study, study authors believe their research at least suggests eggs could effectively protect patients against heart attacks and strokes. Anyone who wants to take advantage of eggs’ benefits should consume at least five per week.

Liming Li, who teaches at Peking University’s Department of Epidemiology and Biostatistics, was the lead author on this study. A few other key study authors on this study include Drs. Chenxi Qin, Jun Lv, and Yu Guo.

This study was published in BMJ Heart under the title, “Associations of egg consumption with cardiovascular disease in a cohort study of 0.5 million Chinese adults.”


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