A team of researchers affiliated with Monash University (Australia), the University of Western Australia, and the University of Edinburgh recently conducted a study involving a cohort of 8,756 adults aged 70+ years. The study focused on egg consumption and its potential impact on heart disease, with its findings recently published in the academic journal Nutrients.
“The objective of this study was to investigate the association between egg intake and mortality in community-dwelling older adults.” the researchers stated. “In this prospective cohort study, 8756 adults aged 70+ years, participants in the ASPirin in Reducing Events in the Elderly (ASPREE) Longitudinal Study of Older Persons, self-reported the frequency of their total egg intake: never/infrequently (rarely/never, 1–2 times/month), weekly (1–6 times/week), and daily (daily/several times per day).”
“All-cause and cause-specific (cardiovascular disease [CVD] and cancer) mortality was established from at least two sources: medical records, death notices, next of kin, or death registry linkage. The association between egg intake and mortality was assessed using Cox proportional hazards regression analysis, adjusted for socio-demographic, health-related, and clinical factors and overall dietary quality.” the authors of the study also stated.
“A 29% lower risk of CVD mortality (HR (95% CI): 0.71 [0.54–0.92]) and a 17% (HR (95% CI): 0.83 [0.71–0.96]) lower risk of all-cause mortality were observed among those who consumed eggs weekly, compared to those who consumed eggs never/infrequently; no statistically significant association was observed for weekly consumption and cancer mortality.” the authors stated about their findings (key text bolded by me for emphasis).
“The consumption of eggs 1–6 times per week was associated with a lower risk of all-cause mortality and CVD mortality in community-dwelling adults aged 70 years and over.” the authors concluded.
In a separate study, researchers claim to have found the best way to cook an egg. In a recent study conducted by academic researchers based in Italy, the team concluded that the best way to cook an egg is to alternate dunking it for two-minute increments between pots of water that are 212 degrees Fahrenheit and 86 degrees Fahrenheit and to do the alternating dunking process for 32 minutes total.
In my opinion, that is a lot of effort, but I figured I would mention the study in case anyone is feeling particularly ambitious 🙂 If you are interested in reading why eggs are the best source of protein for building muscles, check out an article that I recently posted on this website.
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