Washington: A new study in China considers that eating an egg a day can reduce the risk of cardiovascular disease.
The study found that sheep's daily meals had a risk of less than 18% of dying from cardiovascular diseases, according to CNN.
The research was published on Monday in the magazine Heart
Previous doctors warn patients who do not suffer too many eggs, believing that although it contains high quality proteins and other positive nutritional components, they also have large amounts of cholesterol, which is thought to be harmful.
However, according to study co-author, Canqing Yu, existing studies on the association between eggs and cardiovascular diseases are controversial due to the small size of the sample and its limited information.
Past studies have provided only limited evidence of the Chinese population, "which have huge differences in dietary habits, lifestyle behaviors and disease patterns," said Yu.
These are some of the reasons why he and his colleagues decided to investigate the relationship between eating eggs and cardiovascular diseases.
The study found slightly more than 13 percent of adults between 30 and 79 years of age, said they ate about one egg a day, while just over 9 percent reported who never rarely enjoyed an egg. Almost all the participants ate chicken, no duck, eggs, said Yu.
For almost nine years, the search team tracked this select group. They focused on important coronary events during the study.
According to Yu, cardiovascular diseases are the leading cause of death in China, which accounts for half of the total mortality.
"Stroke, including hemorrhagic and ischemic stroke, is the premier cause of premature death, followed by ischemic heart disease," Yu added.
During the study, researchers found that eating a daily egg was associated with a lower risk of heart disease compared to not eating eggs.
Participants who ate up to a daily egg had 26% less risk of a haemorrhagic stroke, more frequent in China than in the United States or other high-income countries. In addition, eateries had 28% less risk of dying of this type of stroke.
Finally, the eateries also enjoyed a reduced risk of 12% ischemic heart disease.
According to the results, Yu said, eating eggs moderately, less than one day, it is associated with a lower incidence of cardiovascular diseases, especially haemorrhagic diseases.