Study finds regular egg consumption may reduce mortality risk in older adults
New research from Monash University suggests that older adults consuming eggs regularly may lower their risk of cardiovascular and overall mortality, with significant benefits noted among those with healthy diets.
Egg-cellent news for egg enthusiasts - new research indicates that consuming eggs nearly every day might significantly lower the risk of dying.
Healthy older adults who eat eggs one to six times per week have a 29 per cent lower risk of death from cardiovascular disease and a 15 per cent lower risk of death from any cause, compared to those who rarely or never consume eggs. This study was published in the journal Nutrients last month.
Researchers from Melbourne's Monash University examined the self-reported frequency of total egg intake among 8,756 participants aged 70 or older as part of the ongoing ASPREE (ASPirin in Reducing Events in the Elderly) Longitudinal Study of Older Persons (ALSOP) sub-study.
A notable difference in mortality rates was found between those who never or infrequently ate eggs and those who consumed eggs weekly or daily.
Holly Wild, a PhD candidate and lecturer from the Monash University School of Public Health and Preventive Medicine, stated, "Eggs are a nutrient-dense food, rich in protein and essential nutrients, including B vitamins, folate, unsaturated fatty acids, vitamins E, D, A, K, choline, and various minerals."
The research also highlighted that eggs provide an accessible source of protein and nutrition for older adults, who often face age-related physical and sensory declines.
The study examined the link between egg consumption and mortality across various diet qualities, discovering that the effect was more pronounced among those following a healthy diet.
Those with moderate to high diet quality who consumed eggs reported a 33 per cent and 44 per cent lower risk of CVD-related death, suggesting that adding eggs to a healthy diet could enhance longevity.
The current Australian Dietary Guidelines, updated in 2013, along with the American Heart Association (AHA), recommend adults with normal cholesterol can consume up to seven eggs per week. However, some European countries suggest a limit of three to four eggs weekly.
The AHA supports up to two eggs a day for older adults with normal cholesterol levels.
Wild explained the need to investigate the relationship between egg consumption and mortality in people with varying cholesterol levels. The study found a 27 per cent lower risk of CVD-related death for participants with high cholesterol who consumed eggs weekly.
Despite these beneficial findings, the researchers acknowledged that previous studies had shown no links or even a higher risk of mortality with increased egg consumption, with variances noted between studies conducted in Asia and the United States.
The authors noted that associations might be influenced by diet and lifestyle patterns linked to egg consumers in Western nations, who often have low physical activity and poor dietary quality.
The study's authors stated, "Future research is necessary to address inconsistencies in dietary quality measurement and control for potential moderating factors to better understand this relationship." Despite the large sample size, the study noted limitations, including recall bias, as egg consumption was self-reported.
Details on the type of egg, preparation method, and serving sizes were not captured, which limited the ability to assess the nutritional value of egg consumption.
Comment has been sought from the study's authors regarding these findings.
This research comes amidst an ongoing egg shortage in Australian supermarkets due to high demand following a deadly avian influenza outbreak affecting poultry farms across New South Wales, Victoria, and the ACT.
Thousands of chickens were culled during the largest outbreak in Australian history, prompting egg purchase limits in various stores.
