Eggs ‘could lower blood pressure’
Eating eggs could help reduce the risk of heart disease, the latest research has claimed.
A study by scientists in Canada has suggested the foodstuff may lower blood pressure.
Researchers from the University of Alberta found proteins are produced when eggs come into contact with enzymes in the stomach, those with high blood pressure life insurance may be interested to hear.
Those behind the study stated in a report published in the Journal of Agricultural and Food Chemistry and the British Nutrition Foundation’s Nutrition Bulletin that this could have a similar effect to a prescription medication which lowers blood pressure.
Professor Bruce Griffin, a researcher at the University of Surrey and joint author of the work, commented that there is a misconception among the public which links eggs to heart disease.
He added: "The public does not need to be limiting the number of eggs they eat - indeed they can be encouraged to include them in a healthy diet as they are one of nature’s most nutritionally dense foods."
Earlier this month, a US study of 25,000 women claimed those suffering from migraines could be twice as likely to have a heart attack as those who do not.
The Insurance Helpline specialises in obtaining cover for people living with heart disease.
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