A new Greek study revealed that eating 1 to 3 eggs per week reduces the risk of cardiovascular disease by more than half.
The study stated that eggs can be a protective factor against risks to the heart if eaten in small quantities, a result that reinforces the controversy that has existed for some time about the effect of eggs on health.
The study surveyed 3,042 people in the Athens area, average age 45, including 1,514 men, about their egg consumption habits over a 10-year period. The study was conducted under the supervision of Dr. Angela Zivkovic, head of the Zivkovic Laboratory at UCLA.
The study concluded that eating between 4 and 7 eggs per week is less dangerous for heart health than eating processed meat, and that eating only 1 to 3 eggs per week has a beneficial protective effect on the heart.
The study is criticized for comparing egg consumption habits versus consuming meat products such as sausages, and for not comparing the effect of eggs and a vegetarian diet, as well as its reliance on self-reporting of dietary habits, which is usually inaccurate.
