Eggs in the diet will lower risk of cardiovascular disease

A recent study explored how egg consumption affects one’s heart health, and
the paper’s authors reported a striking finding.The study suggests eating one to three eggs a week is associated with a 60%
lower risk of developing cardiovascular disease.

In fact, the study found an even lower risk of developing cardiovascular
disease, 75%, for those eating four to seven eggs a week. However, they
only found a protective role in eating one to three eggs a week after
considering sociodemographic, lifestyle, and clinical factors. The authors
concluded that egg consumption may have a protective role against
cardiovascular disease when included in healthy diet with low consumption
of saturated fatty acids.