Eggs: Consumption of eggs and increase in cholesterol have consequences for cardiovascular health. The same goes for longevity on this issue. In fact, the data of large-scale cohort studies are still considered limited.
Consumption of whole eggs and cholesterol were positively associated with the risk of death. In contrast, consuming only egg whites or food substitutes was negatively associated with this risk in a new study recently published in PLOS Medicine.
Eggs: What the new study by scientists says
In this new study, scientists tried to generate further data under the guidance of researchers Yu Zhang from the University College of Biosystems Engineering and Food Science and Jingjing Jiao from the Medical School of Zhejiang University in China. The experts used data from 521.120 participants in the NIH-AARP Nutrition and Health Study. They were 50-71 years old. 41,2% were women. 91,8% were white and came from six US states and two cities between 1995 and 1996.
During an average follow-up period of 16 years, 129.328 deaths occurred in the cortex. Consumption of whole eggs, as reported in a nutrition questionnaire, was strongly associated with higher mortality from all causes after adaptation to demographic characteristics and nutritional factors, but not after adaptation to cholesterol intake.
In particular, any 300 mg dietary cholesterol intake per day was associated with a 19% higher risk of all-cause mortality. Each additional consumption of half an egg per day was associated with a 7% higher risk. In contrast, egg whites and egg substitutes were strongly associated with lower mortality from all causes. More specifically, the replacement of half an egg with a corresponding amount of egg whites or substitutes was associated with a 3% reduction in mortality from cardiovascular disease.
"Our findings suggest limiting cholesterol intake and replacing whole eggs with egg whites or substitutes or other alternative protein sources to improve cardiovascular health and long-term survival," the study authors said.
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