A MONASH University study found that eating eggs 1-6 times per week is linked to a 29% lower risk of cardiovascular disease-related death and a 15% lower risk of all-cause mortality in older adults. Published in Nutrients, the study suggests eggs provide essential nutrients and support longevity, especially in moderate-to-high-quality diets. Findings also indicate no increased risk for individuals with high cholesterol, supporting eggs as a nutritious, accessible food for older adults.
EATING EGGS EQUALS HEALTHIER HEARTS
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Michael Walls
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