Does Eating Eggs Every Day Lead to Longevity? Surprising Health Benefits Revealed by Latest Research

Introduction

Eggs have long been considered an important food in many cultures. In Japan, they are consumed regularly as part of breakfast and as an ingredient in cooking. However, in recent years, there have been recommendations to limit egg consumption due to its association with cholesterol levels. Amidst this, a study published in Australia in 2025 offers a new perspective on the relationship between egg consumption and health.

Overview of the Study

This study, led by Monash University in Australia, involved 8,756 elderly participants aged 70 and above. Participants were categorized into three groups based on their frequency of egg consumption: "rarely consume (1-2 times a month)," "1-6 times a week," and "daily." After approximately six years of follow-up, it was revealed that the group consuming 1-6 eggs per week had a 17% reduction in overall mortality risk and a 29% reduction in mortality risk from cardiovascular diseases.

Nutritional Value of Eggs

Eggs are rich in the following nutrients:

• High-quality protein

• B vitamins (B2, B6, B12)

• Folic acid

• Unsaturated fatty acids

• Fat-soluble vitamins (E, D, A, K)

• Choline

• Minerals (iron, zinc, selenium, etc.)

These nutrients provide various health benefits, including muscle maintenance, support for nerve function, enhancement of immune strength, and maintenance of cardiovascular health.

Relationship with Diet Quality

The study also investigated the relationship between egg consumption and diet quality. It was shown that elderly individuals with moderate to high diet quality who consumed 1-6 eggs per week had a 33% to 44% reduction in mortality risk from cardiovascular diseases. This suggests that egg consumption can function as part of a healthy diet.

What About Daily Consumption?

On the other hand, the group that consumed eggs daily did not show a statistically significant reduction in overall mortality risk or mortality risk from cardiovascular diseases. This indicates that excessive egg consumption may not necessarily be beneficial to health. The importance of moderate consumption was reaffirmed.

Relationship with Cholesterol

Eggs are known as a food high in cholesterol, but recent studies have shown that dietary cholesterol intake has a limited impact on blood cholesterol levels. Additionally, it has been reported that egg consumption does not necessarily increase the risk of cardiovascular disease. This study also confirmed that consuming 1-6 eggs per week is associated with a reduced risk of death from cardiovascular disease.

Application to Japanese People

The Japanese diet is balanced, including a lot of fish and vegetables, and egg consumption is also common. The results of this study are considered applicable to elderly Japanese people. Especially for the elderly, for whom maintaining muscle mass and preventing nutritional deficiencies are important, eggs are a convenient and nutritious food.

Conclusion and Future Prospects

This study suggests that moderate egg consumption may contribute to the maintenance of health in the elderly. In particular, it was revealed that consuming 1-6 eggs per week is associated with a reduction in the risk of all-cause mortality and death from cardiovascular disease. In the future, it is expected that egg consumption will be re-evaluated in the revision of Japan's dietary guidelines and in nutritional guidance for the elderly.

Details of this study can be viewed at the following link:

• Research paper published in Nutrients

Reference Article