Experts from six countries, together with the University of Navarra's CIBEROBN, conclude that the consumption of four eggs a week is good for your health.
The consumption of eggs has been associated with an increase in cholesterol and the risk of cardiovascular diseases, but after analyzing all the scientific evidence accumulated so far on the egg - in total, data from 39 investigations, with a total of 1.8 million participants - international researchers conclude that the consumption of four eggs a week is healthy for the heart.
The study, published in the European Journal of Clinical Nutrition, concludes that there is probably no serious scientific reason to discourage egg consumption in the general population.
Also, eating an average of one egg per day was not associated with an increased risk of cardiovascular disease, except for heart failure and only in studies that had been conducted in the U.S. or those that had been conducted among those who were previously diabetic. "Diabetics should be recommended to maintain consumption of up to 4 eggs per week, but no more," explains Estefanía Toledo, a researcher at CIBEROBN.
"Except for the aforementioned adverse relationship -only present in diabetics and only in Americans- for heart failure, for all other aspects of cardiovascular disease (heart attacks, cerebral vascular accidents, cardiovascular deaths, total cardiovascular disease), egg consumption tends to be protective rather than harmful," emphasizes Toledo.
There are many positive aspects in this food, it is a source of high quality proteins and of many micronutrients with beneficial effects, such as antioxidant and antimicrobial functions. In addition, it has other advantages due to its great culinary versatility and its affordable price, the study concludes.