Eating eggs has a hypotensive effect

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Eating three to seven eggs a week is associated with lower blood pressure, according to a new study.

High blood pressure (hypertension) can lead to life-threatening conditions such as strokes and heart attacks. Like many other conditions, hypertension depends on the characteristics of a person's daily diet.

For example, it is known that eating foods high in salt can dramatically increase blood pressure. But there are also foods whose consumption has a hypotensive effect.

One of them is chicken eggs. Studies have shown that eating eggs is associated with a decrease in systolic and diastolic blood pressure. In turn, new research data indicate the hypotensive effect of eggs when consumed regularly.

The experts studied the weekly egg consumption of 668 Spanish adults according to their blood pressure. It turned out that people who ate one egg per day had the greatest reduction in blood pressure.

In general, the scientists stated, the hypotensive effect is associated with high egg consumption, which means from three to seven eggs per week.

“With a balanced and high-quality diet, daily consumption of one egg is absolutely safe, as it has no negative effect on blood pressure and blood sugar control, even in people who are overweight or obese,” the authors of the work stated.