Regular consumption of eggs is associated with a 29 per cent lower risk of cardiovascular disease-related death in older adults, according to research from ASPREE.
Published in the Journal Nutrients, the researchers found that for relatively healthy older adults, consuming eggs 1-6 times per week was associated with a lower risk of all-cause mortality (death from any cause) and cardiovascular mortality compared to those who rarely or never eat eggs.
The study involved 8756 adults in Australia aged 70 years or older, who self-reported their usual frequency of egg intake as part of the ASPREE Longitudinal Study of Older Persons (ALSOP) sub-study. This dietary information was linked with the health outcome data being tracked through the main ASPREE study.
First author Holly Wild, a PhD candidate and lecturer from the Monash University School of Public Health and Preventive Medicine, said compared to ASPREE participants who never or infrequently ate eggs (up to twice a month), those who ate eggs 1-6 times a week had a 29% per cent lower risk of cardiovascular disease-related death.
“Eggs are a nutrient-dense food, they are a rich source of protein and a good source of essential nutrients, such as B vitamins, folate, unsaturated fatty acids, fat-soluble vitamins (E, D, A, and K), choline, and numerous minerals and trace elements,” Ms Wild said.
“Eggs are also an accessible source of protein and nutrition in older adults, with research suggesting that they are the preferred source of protein for older adults who might be experiencing age-related physical and sensory decline.”
Acknowledging that eggs are just one possible component of a broader dietary pattern, the researchers also explored the relationship between egg consumption and mortality across different levels of overall diet quality. Diet quality was assessed by how closely diet was aligned with current dietary guidelines for older adults in Australia. The study found that in older adults with a high diet quality, regular egg consumption was associated with a 44% lower risk of CVD-related death, highlighting the potential benefits of including eggs as part of high-quality diets.
“Previous research has observed a higher risk of mortality with egg consumption for those who have high cholesterol. For this reason, we also explored the association between egg consumption and mortality in ASPREE participants with and without high cholesterol,” Ms Wild said. There was a similar relationship between egg consumption and cardiovascular mortality seen in those with or without high cholesterol, suggesting that older adults with high cholesterol can safely consume up to 6 eggs weekly.
There was wide interest in this research, with the findings discussed in The Conversation and on local and national radio.
“We hope that these findings may be useful to inform the further development of evidence-based dietary guidelines for older adults,” Ms Wild said. If you have concerns about your diet or need dietary advice, you can speak with your GP or consult a dietitian for individually-tailored advice.