Named an everyday product that protects against heart disease

A study conducted by scientists from Monash University in Australia has discovered an unexpected link between egg consumption and life expectancy. The results of the study, published in the prestigious scientific journal Nutrients, demonstrate impressive findings.

The large-scale study involved 8,756 people aged 70 and older. The project, called ASPREE Longitudinal Study of Older Persons (ALSOP), provided scientists with a unique opportunity to study the effects of eggs on the health of elderly people.

The results were striking: consuming eggs 1-6 times per week reduces overall mortality risk by 15%, and the probability of death from cardiovascular diseases by an impressive 29%.

"Eggs are a real treasure trove of nutrients," emphasizes the study's lead author Holly Wild. "They contain high-quality protein, B vitamins, unsaturated fatty acids, choline, and other essential micronutrients that are particularly necessary for elderly people."

Particularly impressive results were shown by participants with quality diets: the risk of mortality from cardiovascular diseases decreased by 33-44% with regular egg consumption.