New research by Peking University in China illuminates the benefits of eating eggs for heart health, finding that they may lower the risk of cardiovascular disease.
There is conflicting evidence about the benefits of eating eggs and whether there is an impact on heart health. A 2018 study on the benefits of eating eggs found that consuming eggs daily (one egg per day on average) led to a substantially lower risk of heart disease and stroke when compared to those who ate eggs less frequently. To build upon these findings, a research team carried out a population-based study exploring the benefits of eating eggs for improved cardiovascular health.
“Few studies have looked at the role that plasma cholesterol metabolism plays in the association between egg consumption and the risk of cardiovascular diseases, so we wanted to help address this gap,” explained first author Lang Pan, MSc at the Department of Epidemiology and Biostatistics, Peking University, Beijing, China.
The research is published in eLife.
The benefits of eating eggs
There is a long list of benefits of eating eggs, including their nutritional value and antioxidants.
Eating eggs provide a whole range of nutrients that benefit the body. A large, boiled egg contains vitamin A, folate, vitamin B5, vitamin B12, vitamin B2, phosphorus, selenium and many more.
Eggs also contain choline, a vital nutrient that most people do not consume enough of in their diet. Choline builds cell membranes and has a crucial role in producing signalling molecules in the brain, alongside other functions.
Another benefit of eating eggs is the various antioxidants found in them. Lutein and zeaxanthin are two antioxidants that have powerful benefits for eye health.
Studying 4,778 participants’ egg consumption
Pan and the team selected 4,778 participants from the China Kadoorie Biobank: 3,401 participants had cardiovascular disease and 1,377 did not. They employed a technique called targeted nuclear magnetic resonance to measure 225 metabolites in plasma samples taken from the participant’s blood. Of these metabolites, they identified 24 associated with self-reported egg consumption.
Their analyses showed that individuals who ate a moderate number of eggs had higher levels of a protein in their blood called apolipoprotein A1- a building block of high-density lipoprotein (HDL), also known as ‘good lipoprotein’. These individuals had more large HDL molecules in their blood, clearing cholesterol from the blood vessels and, as a result, protecting against blockages that could lead to heart attacks and strokes.
Furthermore, the researchers identified 14 metabolites that are linked to heart disease. They discovered participants who ate fewer eggs had lower levels of these beneficial metabolites and higher levels of harmful ones in their blood compared to those who ate eggs more regularly.
“Together, our results provide a potential explanation for how eating a moderate amount of eggs can help protect against heart disease,” said author Canqing Yu, Associate Professor at the Department of Epidemiology and Biostatistics, Peking University. “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.”
“This study may also have implications for Chinese national dietary guidelines,” added senior author Liming Li, Boya Distinguished Professor at the Department of Epidemiology and Biostatistics, Peking University. “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.”
