In an article published in Science Daily on 24th May 2022 new research suggests eggs may be key in prevention of cardiovascular events.
On the grounds that they contribute directly to the build-up of bad cholesterol in the blood, eggs have historically been vilified however, in some studies, regular consumption of eggs has been found to lower the risk of heart disease and stroke substantially, compared to infrequent egg consumption and new research supports these findings.
In this recent study, researchers focused on the direct effects of eggs on markers of cardiovascular health.
Using a technique called targeted nuclear magnetic resonance which measures metabolites in plasma, the researchers took samples from over 4,000 participants. The results revealed that individuals who ate a moderate amount of eggs had higher levels of apolipoprotein in their blood. These proteins bind lipids to form lipoproteins, the building blocks for high-density lipoprotein (HDL) which absorbs harmful fatty molecules and carries them back to the liver.
Lang Pan, Lu Chen, Jun Lv, Yuanjie Pang, Yu Guo, Pei Pei, Huaidong Du, Ling Yang, Iona Y Millwood, Robin G Walters, Yiping Chen, Weiwei Gong, Junshi Chen, Canqing Yu, Zhengming Chen, Liming Li. Association of egg consumption, metabolic markers, and risk of cardiovascular diseases: A nested case-control study. eLife, 2022
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