An egg a day keeps the heart doctor away.
Or it could, rather, reduce the risk of death by cardiovascular disease — the leading cause of death around the world — by nearly 20%.
According to a new study out of China, published in the journal BMJ, eating an egg a day also lowered the possibility of hemorrhagic stroke by 26%, and death from one by 28%, when compared to those who pass on the breakfast staple.
Strokes are the leading cause of premature death in China, specifically, and the country also experiences more hemorrhagic strokes than any other high-income earning country, according to the report.
Using data from an ongoing study, the researchers from Peking University Health Science Center were able to analyze the egg-eating habits of over 400,000 healthy, 30- to 79-year-olds from across China who were recruited between 2004 and 2008. In the beginning of the study period, 13% said they ate an egg per day and 9% said they rarely or never did.
At a follow-up after almost nine years, the researchers found that about 84,000 participants developed cardiovascular disease (CVD), nearly 10,000 died from it and another 5,100 experienced “major coronary events.”
The scientists in the new study said that these results formed a link between non-egg eaters and cardiovascular complications that could support an argument in favor of eating more eggs.