A groundbreaking study from Australia’s Monash University is reshaping the conversation around egg consumption—especially among older adults. Contrary to long-held beliefs linking eggs with high cholesterol, the new data shows that eating 1 to 6 eggs per week could reduce the risk of heart disease-related death by up to 29%.
Published in the journal Nutrients, the study tracked nearly 9,000 individuals over the age of 70. Participants were grouped based on egg intake, and researchers observed clear health advantages among moderate egg consumers.
In addition to being a rich source of high-quality protein, eggs offer a variety of critical nutrients, including choline, which is known to support brain function and memory, and vitamin D, essential for bone health and immune function.
British physicians and nutritionists have also suggested that eggs—particularly as part of a balanced breakfast—can aid in weight management, which is vital for preventing chronic diseases in older populations.
Health guidelines across the globe still vary. While some European countries recommend no more than 3–4 eggs per week, American and Australian guidelines suggest up to seven eggs per week are generally safe for those with normal cholesterol levels. Surprisingly, even individuals with high cholesterol showed heart-health benefits from eating eggs moderately.
What’s key is how eggs are prepared and what they’re served with. Experts advise avoiding fried eggs and instead recommend boiled, poached, or scrambled without butter. Combining eggs with vegetables or whole grains helps enhance the meal’s nutritional profile.
The research also highlights the synergy between egg consumption and overall diet quality. Participants following a healthy diet saw a more substantial drop in heart disease risk, reinforcing that eggs can play a beneficial role—if eaten as part of a wholesome, varied diet.
