An international research , in which the University of Navarra participates, has concluded that the consumption of four eggs a week is healthy for the heart. The study, published in the 'European Journal of Clinical Nutrition', was carried out by ten experts from universities in Italy, Poland, Denmark, Holland, Switzerland and Spain. Among them, University of Navarra professors Miguel A. Martínez González and Estefanía Toledo.

The research concludes that no risks are found for maintaining a habitual consumption of up to four eggs per week. Likewise, ingesting one egg per day from average was not associated with increased risk of cardiovascular disease, except for heart failure and only in those programs of study that had been conducted in the U.S. or those that had been conducted among those who were already previously diabetic. "Diabetics should be recommended to maintain intakes of up to 4 eggs per week, but no more," explains Estefanía Toledo, full professor of Preventive Medicine and Public Health.

The study analyzes all the scientific evidence accumulated so far on eggs: in total, data from 39 investigations, with a total of 1.8 million participants. It is the most comprehensive study published to date on egg consumption and cardiovascular health.

Antioxidant and antimicrobial functions

"The bottom line is that there is probably no serious scientific reason to advise against egg consumption in the general population," explains Professor Toledo. "Except for the aforementioned adverse relationship - only present in diabetics and only in Americans - for heart failure, for all other aspects of cardiovascular disease (heart attacks, cerebral vascular accidents, cardiovascular deaths, total cardiovascular disease), egg consumption tends to be protective rather than harmful," she stresses.

Estefanía Toledo qualifies that these results allow us to defend that the majority of the population can maintain a consumption of up to 4 eggs a week. "There is speculation that the controversy that may have been caused by a study carried out in the USA could be due to the fact that eggs are usually accompanied there by other less healthy foods such as bacon, especially at breakfast. It is not clear that it will have these adverse effects when it is framed in a healthy eating patron saint such as the traditional Mediterranean food patron saint ." 

The expert adds that there are many positive aspects to this food, "source of high quality proteins and many micronutrients with beneficial effects, such as antioxidant and antimicrobial functions. In addition, it has other advantages due to its great culinary versatility and its affordable price".

The international research includes experts from the universities of Catania, Copenhagen, Jagiellonian University of Krakow, Insubria University of Varesse, Ersmus University of Rotterdam, Bern, Harvard and Navarra. The two Spanish researchers who have participated are also members of the group directed by Miguel A. Martínez-González at the research center Biomedica en network of Obesity and Nutrition (CIBERobn).