An Egg a Day May Cut Stroke Risk: Study
A daily dose of one egg daily – an affordable source of high quality protein – may cut the risk of suffering a stroke by 12 per cent, a new study has claimed.
One large egg boasts six grammes of high-quality protein and antioxidants lutein and zeaxanthin, found within the egg yolk, as well as vitamins E, D and A, researchers said.
Consumption of up to one egg per day had no association with coronary heart disease (CHD) and a 12 per cent reduction of stroke risk, they said.
Researchers reviewed studies dating back between 1982 and 2015, which evaluated relationships between egg intake and coronary heart disease (total of 2,76,000 subjects) and stroke (total of 3,08,000 subjects).
“Eggs do have many positive nutritional attributes, including antioxidants, which have been shown to reduce oxidative stress and inflammation,” said said Dominik Alexander of the EpidStat Institute in the US.
“They are also an excellent source of protein, which has been related to lower blood pressure,” said Alexander.
The study was published in the Journal of the American College of Nutrition.
