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| Facultad de Farmacia, Universidad de Navarra |
The first European investigation about the relationships
between egg consumption and cardiovascular risk has proven once again and
against the wishes of the meat industry that greater egg consumption is not
associated with an increase of the cardiovascular risk.
The University of Navarre has analysed during six years the
diet, the style of life and the diseases of 14,185 young adult volunteers, the participants who consumed four or more
eggs of hen per week did not have more risk of undergoing a cardiovascular problem
that those that took one a week or less.
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