Eggsactly what you need?

For decades, eggs have been the subject of nutritional debate. Once shunned for their cholesterol content, they are now receiving renewed attention from some scientists who say moderate egg consumption may support longevity – particularly in older adults. 

A major turning point comes from a Monash University–led study published in 2025, which examined 8,756 adults aged 70 and older. 

Researchers found that those who ate one to six eggs per week had a 15% lower risk of death from any cause and a 29% lower risk of cardiovascular disease‑related death compared with those who rarely or never ate eggs. 

This work, part of the ASPREE Longitudinal Study of Older Persons, suggests that eggs can play a valuable role in supporting healthy ageing.  

These findings are echoed by a separate analysis of ASPREE study data, which also reported that older adults eating eggs one to six times weekly experienced a 29% reduction in overall mortality risk. 

Researchers note that eggs are rich in high‑quality protein, B vitamins, folate, unsaturated fats, vitamin D, and choline – nutrients especially important for older adults who may experience reduced appetite, muscle loss, or sensory decline.  

The benefits extend beyond longevity. Another study highlighted that eating between one and six eggs per week was linked not only to lower cardiovascular mortality but also to a 17% lower risk of death from any cause, even among adults with high cholesterol. This challenges long‑held fears that eggs significantly raise heart‑disease risk on their own.