Researchers from a major Australian institution reported that moderate egg consumption is linked to a meaningful reduction in the risk of death from cardiovascular disease among older adults. The finding suggests that eggs, when eaten in moderation, can be a supportive part of a heart healthy diet for seniors. The study observed that the protective effect was roughly a third lower risk of cardiovascular death for those who included eggs in their weekly meals compared with those who rarely or never ate eggs.
Data came from a large cohort of eight thousand seven hundred fifty-six adults aged seventy and older. Participants reported how often they consumed eggs, categorized as never or rarely, weekly, or daily. The cohort was followed for several years to assess health outcomes related to aging and nutrition. This approach provides a real world view of how everyday food choices relate to longevity in older populations.
Among those who ate eggs one to six times per week, there was a fifteen percent lower risk of death from any cause and a twenty nine percent lower risk of cardiovascular death compared with those who ate eggs rarely or never. Daily consumption did not show higher protective effects in the reported results, suggesting that moderation may be a key factor in the association between egg intake and health outcomes. The overall pattern supports the idea that eggs can be part of a balanced dietary pattern rather than a stand alone remedy.
Eggs are packed with nutrients that support aging bodies: high quality protein, B vitamins, unsaturated fatty acids, choline, and other trace elements. These nutrients help keep muscle mass, energy levels, brain function, and vascular health strong, especially when paired with regular physical activity and a diverse diet that many older adults in North America already follow.
Moreover, among older adults with moderate or higher dietary energy quality, egg consumption was associated with a reduced risk of death from cardiovascular disease by 33 percent for those with moderate energy intake and by 44 percent for those with higher energy intake. This pattern underscores the value of a well rounded diet where eggs play a useful role as part of overall healthy eating. It is important to note that these are observational findings, showing associations rather than proving cause and effect, and individuals should consult healthcare professionals when adjusting their diets. Guidance remains that raw eggs should not be used for injections or medical purposes; safe handling and cooking are essential for minimizing risk.