Overview
- An Australian analysis of 8,756 adults aged 70+ found eating eggs one to six times weekly was associated with 29% lower cardiovascular mortality and 15% lower all-cause mortality, according to research published in Nutrients.
- The findings come from the ASPREE Longitudinal Study of Older Persons led by Monash University and are observational, indicating associations rather than proof of causation.
- Brazilian consumption has climbed to more than 250 eggs per person per year, ABPA data show, underscoring the food’s affordability and everyday appeal.
- Nutrition professor Diego Righi says eggs have been unfairly blamed for cholesterol and calls them a balanced source of high-quality protein, vitamins, minerals, and antioxidants such as lutein and zeaxanthin.
- Current guidance favors boiled, poached, steamed, or lightly scrambled preparations, pairing eggs with vegetables or using them as a protein alternative, and media offer practical snack recipes for evening meals.