In November 2018 researchers from China and the UK published the results of their study to assess the association between egg consumption and cardiovascular disease, ischaemic heart disease, major coronary events, haemorrhagic stroke as well as ischaemic stroke. 461,213 Chinese individuals, aged 30-79 years and with no history of cancer, cardiovascular disease and diabetes, were involved in the study. Information on the frequency of egg consumption was collected at the start of the study, with 13% of individuals reporting daily egg consumption and 9% never or very rare consumption. During the period of follow-up 83,977 diagnoses of cardiovascular disease were made, 9,985 cardiovascular deaths occurred, and there were 5,103 major coronary events. Results showed that compared with non-consumers, daily egg consumption appeared to be associated with a reduced risk of cardiovascular disease (ischaemic heart disease, major coronary events, haemorrhagic stroke and ischaemic stroke). A further analysis revealed that individuals with daily egg consumption had an 18% lower risk of death due to cardiovascular disease and a 28% lower risk of death due to haemorrhagic stroke death when compared to non-consumers.
Qin C et al. Associations of egg consumption with cardiovascular disease in a cohort study of 0.5 million Chinese adults. Heart. 2018 Nov;104(21):1756-1763