Egg consumption and mortality: A study of older Australian adults
A recent study investigates the association between egg consumption and mortality among older adults residing in the community in Australia.
- The research involves a substantial cohort of over 8,000 participants aged 70 years and
older. - The study examines all-cause mortality as well as specific mortality associated with cardiovascular disease and cancer, utilizing self-reported egg
intake data.
The findings reveal a significant association between egg consumption and reduced mortality risks. Specifically, weekly egg consumption is correlated with a 29% decrease in the risk of cardiovascular disease (CVD) mortality and a 17% reduction in all-cause mortality when compared to individuals who infrequently consume eggs. The study concludes that moderate egg consumption (1-6 times per week) is associated with a diminished risk of all-cause and CVD mortality among community-dwelling older adults. This relationship indicates that the inclusion of eggs in the diet may confer benefits for this demographic and could potentially inform future dietary guidelines. However, the findings also suggest that daily egg consumption does not provide the same protective effects and may necessitate further investigation to elucidate the underlying mechanisms.
