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Study finds eating eggs could lower levels of CVD and death


The British Egg Industry Council has welcomed a large new study published in Science China Life Sciences, which found that eating eggs several times a week could be linked with lower levels of cardiovascular disease and death.  

Although the study was conducted in China, where dietary patterns are very different from the average Western diet, it follows a number of other analyses showing that regular egg consumption has no adverse effect on heart disease or stroke, including a large meta-analysis published recently in  the British Medical Journal.