Research indicates regular egg consumption linked to lower mortality risks
AI-Generated Summary
Regular egg consumption is associated with lower risks of death from all causes and cardiovascular disease, according to a study by Monash University researchers.
First author Holly Wild, a PhD candidate and lecturer from the Monash University School of Public Health and Preventive Medicine, presented findings that suggest a significant relationship between egg consumption and mortality rates. The study revealed that compared to older adults who never or infrequently consumed eggs (up to twice a month), those who ate eggs one to six times a week experienced a 15 per cent lower risk of death from any cause. Furthermore, this group showed a 29 per cent reduced risk of death related to cardiovascular diseases.
