The study reported that eating 1-6 eggs per week reduced the risk of heart disease death by 29%

Eating 1-6 eggs each week reduces the risk of dying from heart disease by 29%, according to Australia's Monash University. A study conducted by researchers found that Compared to those who rarely or never ate eggs, the study showed a 15% reduction in the risk of dying. The study indicated that eggs were the preferred source of protein for older adults.