A large, new study measured eggs in the diets of 461,213 participants from 10 different geographic areas in China. Participants did not have cancer, diabetes, heart or circulatory disease at the start of the study. After five years of follow-up, compared to those who never or rarely ate eggs, those who consumed up to one egg a day were 26 percent less likely to have had a stroke due to bleeding (hemorrhagic), and were less likely to have died from heart or circulatory disease. Doctors also found that those who ate about five eggs a week were 12 percent less likely to develop heart disease.

Reference: British Medical Journals-Heart; May,2018, Published Online
Natural Insights for Well Being September 2018

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