An egg a day cuts risk of stroke by 12%: Study
03 Nov 2016
Consuming just one egg a day can cut the risk of stroke by 12 per cent, say scientists.
A study led by US scientists also showed that eating an egg a day had no association with coronary heart disease, the leading cause of deaths worldwide.
Researchers reviewed multiple studies published over a period of 33 years - between 1982 and 2015 involving over 275,000 participants.
They concluded that eating one egg a day could help to keep people alive for longer. In the study researchers evaluated the relationship between egg consumption and coronary heart disease plus stroke.
According to lead researcher Dr Dominik Alexander, of the EpidStat Institute, research was needed to understand the connection between egg consumption and stroke risk.
He added, "Eggs do have many positive nutritional attributes, including antioxidants, which have been shown to reduce oxidative stress and inflammation.
"They are also an excellent source of protein, which has been related to lower blood pressure."
One large egg contained six grams of high-quality protein and antioxidants lutein and zeaxanthin, found within the egg yolk, as also vitamins E, D, and A.
They are also an excellent source of protein, which has been related to lower blood pressure DrDominik Alexander
The findings, published in the Journal of the American College of Nutrition, comes from a systematic review and analysis of previous studies between 1982 and 2015.
Though in a 1950 campaign UK citizens were told to "Go to Work on an Egg", later research linked eggs with cardiovascular disease and stroke.
Doctor Tia Rains, interim executive director of the Egg Nutrition Centre, said, "This systematic review and meta-analysis underscores prior research, showing the lack of a relationship between eggs and heart disease and now suggests a possible beneficial effect of eating eggs on the risk of stroke."
