The health benefit of egg has remained a strong debate following warnings in the past that the cholesterol was bad for your heart.
However, a study of nearly half a million people in China suggests a daily egg intake may reduce the risk of a heart disease and stroke.
The study which was published in the journal Heart reviewed that eating an egg daily lowered the odds of dying from heart disease by 18% and cut the risk of hemorrhagic stroke by 28%, when compared with those who never, or rarely, ate eggs.
On the analysis of other factors that could affect risk, such as diet and exercise, this also proved to be true.
Experts stress any egg consumption needs to be part of a healthy lifestyle to be beneficial.
But fears that eating too many eggs can be bad for you appear to have been laid to rest.
Prof Nita Forouhi, of the University of Cambridge, commenting on the work says:
“One can deliberate on the many limitations and caveats of nutritional research, but the take-home message of this research from a large study from China is that at the very least up to one egg a day is not linked with raised cardiovascular risk, and at best up to one egg a day may even have health benefits.”
Doctors encourage the eating of eggs as part of a healthy diet, as they are one of nature’s most nutritionally dense foods with high levels of protein, Vitamins A, D, B and B12, as well as lutein and zeaxanthin that can help prevent eye damage in old age.
Dr Frankie Phillips, of the British Dietetic Association speaking on this said: “One – even two – a day is absolutely fine,”
“People shouldn’t be frightened of eating too many eggs,” he added.
Most dieticians recommend raw or lightly cooked eggs instead of frying an egg, because of the associated fat content and increased cholesterol intake. Cooking eggs thoroughly is the safest option if you are still concerned about food poisoning.