In another study, published in the medical journal Heart in May 2018, a team of researchers looked at the eating habits of 416,000 people, on average 50 years old, without heart disease or diabetes. They then monitored their health for nine years. Researchers found that study subjects who ate eggs regularly had a lower risk of death from stroke or heart disease compared to those who did not.
Specifically, those who ate an average of one egg per day had 28% lower risk of death from stroke and 18% lower risk of death from heart disease. Researchers have suggested that one explanation could be that eggs contain heart-healthy nutrients, such as folate and omega-3 fatty acids which are known to lower blood levels of triglycerides, a factor in well known risk for heart disease.