Research reveals egg consumption links to lower blood pressure

New research has revealed that higher egg consumption is associated with lower blood pressure and more favourable blood glucose control in adults. 

The study - The association of egg consumption with blood pressure levels and glycated hemoglobin in Spanish adults according to body mass index - indicates an overall positive effect of eggs or healthier dietary patterns amongst higher egg consumers. This reinforces current guidelines recommending eggs should be eaten as part of a balanced diet, and follows a recent analysis of the most recent UK National Diet and Nutrition Survey (NDNS) which found that women who eat eggs have better quality diets and better nutritional status than those who don’t.   

Additionally, British Lion eggs recently revealed that 41% of Brits are currently struggling to find affordable healthy meals, due to the cost-of-living crisis. The good news is, eggs are considered one of the most cost-effective and sustainable foods, due to their high nutritional value and presence of bioactive nutrients. 

The full research report can be viewed here