Wed. Jul 17th, 2019

Eating Eggs May Greatly reduce Stroke and CVD risks

1 min read
Eating Eggs May Greatly reduce Stroke and CVD risks

Eating Eggs May Greatly reduce Stroke and CVD risks

There were significant dose-response relationships of egg consumption with morbidity of all CVD endpoints (P for linear trend <0.05). Daily consumers also had an 18% lower risk of CVD death and a 28% lower risk of haemorrhagic stroke death compared to non-consumers.

Qin C, Lv J, Guo Y, et al Associations of egg consumption with cardiovascular disease in a cohort study of 0.5 million Chinese adults Heart Published Online First: 21 May 2018. doi: 10.1136/heartjnl-2017-312651

Nicholas R Fuller, Amanda Sainsbury, Ian D Caterson, Gareth Denyer, Mackenzie Fong, James Gerofi, Chloris Leung, Namson S Lau, Kathryn H Williams, Andrzej S Januszewski, Alicia J Jenkins, Tania P Markovic; Effect of a high-egg diet on cardiometabolic risk factors in people with type 2 diabetes: the Diabetes and Egg (DIABEGG) Study—randomized weight-loss and follow-up phase, The American Journal of Clinical Nutrition, , nqy048,

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