Two eggs per week appears to reduce the risk of glioma

In December 2018 researchers from Iran published the results of their study to assess the association between egg consumption and risk of glioma in Iranian adults. A total of 128 individuals newly diagnosed with glioma and 256 age- and sex-matched controls were involved in the study. Dietary information, including egg consumption, was collected via a 126-item food frequency questionnaire and total egg consumption was estimated from all foods which would contain egg as an ingredient. The individuals were divided into three groups according to egg consumption, with the middle group consuming at least 2 eggs per week. Results showed that those in the top two groups of egg consumption appeared to be 58% and 62% less likely to have glioma compared with those in the lowest group.

Aminianfar A et al. Egg Consumption in Relation to Glioma: A Case-Control Study. Nutr Cancer. 2018 Dec 29:1-9

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