Cardiovascular disease (CVD) remains the leading cause of death and disability worldwide. Though, modifiable factors, such as smoking, alcohol, physical inactivity and dietary factors, play crucial roles in the development of Cardiovascular disease (CVD). Eggs contain high-quality protein, many vitamins and bioactive components such as phospholipids and carotenoids

Eating atleast an egg a day will significantly cut your risk of cardiovascular disease, according to a new study from Chinese researchers. Daily egg consumption was associated with a 30% lower risk of total stroke mortality compared with very occasional (rare) consumption.

The study led by researchers from Peking University Health Science Center was narrowed down to people who did not have prior cancer, cardiovascular disease or diabetes. Moreso, the studies recruited more than 500,000 people in China between 2004 and 2008 to ask about their egg consumption.

The results from the study published in the journal Heart showed people who consumed not less than an egg a day carried a lower risk for cardiovascular disease and strokes compared to those who didn’t eat eggs at all.

Eggs have long received a bad rap over concerns it could boost cholesterol, but have been recommended more frequently by dietary experts for their high protein and other nutrients like Vitamins D and K as well as omega-3 fatty acids.