The conclusions of the largest review of the evidence ever.
Egg consumption and cardiovascular health are not on opposite sides. For years, scientific evidence has been showing this. Now, a new study, the largest international review ever conducted, including data from 39 investigations, with a total of 1.8 million participants, concluded how many a week are healthy for the heart.
The study, published in the journal European Journal of Clinical Nutrition, was carried out by ten experts from universities in Italy, Poland, Denmark, Holland, Switzerland, the United States and Spain.
The research found no risks in maintaining a regular consumption of up to four eggs a week. Also ingest one egg a day on average it was not associated with an increased risk of cardiovascular disease, except in the case of heart failure and only in studies that had been conducted in the United States or those that had been conducted among those with previously diagnosed diabetes.
“At people with diabetes they should be recommended to maintain consumptions of up to 4 eggs a week, but no more “, explains Estefanía Toledo, researcher at the Center for Biomedical Research in Network Physiopathology of Obesity and Nutrition (CIBEROBN), from Spain.
“The bottom line is that there probably isn’t no scientific reason seriously to discourage the consumption of eggs in the general population, “says Toledo.
“Except for the aforementioned adverse relationship – only present in people with diabetes and only in Americans – for heart failure, for all other aspects of cardiovascular disease (heart attacks, strokes, cardiovascular deaths, total cardiovascular disease), egg consumption it tends more to be protective than harmful, “he emphasizes.
The researcher relativized the adverse relationship found in these specific subgroups. “It is speculated that the controversy that a study carried out in the United States could produce could be due to the fact that the egg it is usually accompanied there by other less healthy foods like bacon, especially at breakfast. It is not clear that it will have these adverse effects when it is part of a healthy eating pattern such as the traditional Mediterranean eating pattern, “he said.
The expert added that there are many positive aspects in this food, which is “a source of high quality protein and of many micronutrients with beneficial effects, such as antioxidant and antimicrobial functions. In addition, it has other advantages due to its great culinary versatility and its affordable price. “
Experts from the universities of Catania (Italy), Copenhagen (Denmark), Jagiellonian of Krakow (Poland), Insubria of Varesse (Italy), also participated in the international study, the most exhaustive carried out to date on egg consumption and cardiovascular health. Ersmus from Rotterdam (Holland), Bern (Switzerland), Harvard (United States) and Navarra (Spain).