New research highlights the significant health benefits of eating just one egg a day.
A study led by a research team from Peking University and the University of Oxford, involving 500,000 participants over nine years, has found that daily egg consumption can lower the risk of cardiovascular disease and stroke.
Eggs have been a topic of debate for years due to concerns about their high cholesterol content, which some feared might raise the risk of heart disease.
However, recent research has overturned these concerns.
A study presented by the Chinese research team at the British Cardiovascular Society found that individuals who consume one egg a day have a lower risk of heart disease and stroke compared to those who do not.
Specifically, daily egg eaters have an 11% lower risk of developing heart disease and an 18% lower risk of dying from related conditions compared to those who don’t eat eggs.
The study found that the impact on stroke risk was particularly notable. It revealed a 26% reduction in the risk of hemorrhagic stroke, which involves bleeding in the brain, and a 10% decrease in the risk of ischemic stroke caused by a blockage of blood flow.
Based on these findings, the BBC offered tips for enjoying eggs healthily, stressing that “one a day is perfectly fine.”
While eggs have many health benefits, consuming spoiled eggs can be harmful, so storing and handling them properly is essential to maximize their nutritional value.
Freshness is crucial when it comes to eggs. Avoid buying cracked or damaged eggs; always store them in the refrigerator. Eggs are best consumed within 28 days of being laid. To check an egg’s freshness, place it in cold water—if it sinks, it’s fresh; if it floats, it’s spoiled.
There are many ways to enjoy eggs, such as adding them to salads.
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