According to a new study, eating one to three eggs a week can reduce the risk of heart disease by 60 percent.
Cardiovascular disease is any condition that affects the heart or blood vessels, including stroke and coronary heart disease (when the arteries do not pump enough oxygen-rich blood to the heart). But like other health problems, the risk of cardiovascular disease can be reduced by a healthy lifestyle.
A study published in the journal Nutrients revealed that eating one to three eggs a week can protect against cardiovascular disease.
A study of more than 3,000 people found that those who ate this amount of eggs were 60 percent less likely to develop cardiovascular disease.
3042 men and women from Greece participated in the study. In the survey, these individuals reported how many eggs they consumed in any given week.
During the decade-long study, 317 people developed cardiovascular disease. People who ate less than one egg a week were 18 percent less likely to develop cardiovascular disease.
While those who ate one to four eggs a week had a nine percent chance of developing heart disease, and those who ate four to seven eggs a week had an eight percent risk.