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Eating a Breakfast Meal Lowers Risk of Cardiovascular Disease


Feb 17, 2017


According to dietary guidelines prepared by Columbia University Medical Center, consuming a breakfast meal rather than snacking during the day leads to a reduction in the risk of cardiovascular disease. 

The report was endorsed by the American Heart Association. The study demonstrated that 30 percent of U.S. adults skipped breakfast. 

Those that do eat breakfast each day usually have lower serum cholesterol and lower blood pressure compared to subjects deferring the first meal of the day.

Subjects who did not eat a breakfast meal were found to be overweight and prone to diabetes and other metabolic complications associated with over- consumption of calories and poor food choices.


The American Egg Board through the Egg Nutrition Center has demonstrated the benefits of consuming an egg at breakfast.  It is now up to the industry to engage with consumers and produce convenience foods that suit the lifestyles of the 30 percent that cannot accommodate a conventional breakfast into their routines and lifestyles.