The World – January 31, 2032

Cardiovascular diseases are significantly related

It is one of the most common causes of death around the world, which in turn is associated with the foods we eat, especially eggs, which previous studies warned of its possible negative impact, but a new study confirmed its benefits for heart health.

Cardiovascular diseases refer to any conditions that affect the heart or blood vessels, which are one of the main causes of death and disability in many countries, but as with many medical conditions, the risk of infection can be reduced by enjoying a healthy lifestyle.

The UK's National Health Service said that "evidence strongly suggests that high cholesterol can increase the risk of narrowing of the arteries (atherosclerosis), heart attack and stroke".

The British Heart Foundation also explained that too much "harmful fats" and other substances, can form deposits (plaques) that accumulate in the arteries.

This increases the risk of developing diseases, such as coronary heart disease, heart attack and stroke.

It is widely known that the risk can be minimized by reducing the amount of fatty foods you eat, while increasing the intake of fruits and vegetables.

A study published in the Nutrients Journal found that eating between one and 3 eggs a week "seems to protect" against the disease.

The study was conducted on more than 3 thousand adults, and found that those who consumed these amounts were 60 percent less likely to develop cardiovascular diseases.

3042 men and women from Greece took part in the experiment, where a questionnaire was filled out about how many eggs they ate per week, either in whole or as part of a recipe.

A decade later, 317 of them developed cardiovascular diseases.

The study came to a set of conclusions, including:

People who eat one egg or less per week, are at risk of developing cardiovascular diseases by 18 percent.

Those who consumed one to 4 eggs per week had a 9 percent infection rate.

While those who eat 4 to 7 eggs a week, the percentage reaches 8 percent.

Those who ate one to 3 eggs per week had a 60 percent lower risk of developing cardiovascular diseases.

Those who ate 4 to 7 eggs, had a 75 percent lower risk.

However, when considering the possible intake of saturated fatty acids (SFA), the researchers concluded that eating one to 3 eggs per week was "safer".

The authors of the study acknowledged how the debate about eggs and health can be "controversial", warning that the consumption of eggs "must be combined with a healthy diet, characterized by a low consumption of saturated fatty acids", to obtain its benefits.