A new study has revealed that eating an egg a day could cut the risk of suffering a stroke. The study found that consuming an egg nutrient-rich source of high quality protein – per day may lead to a 12 per cent reduction in risk of a stroke.
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, the study said.
“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,” said lead researcher Dominik Alexander of the EpidStat Institute, Michigan, US.
For the study, the team conducted a systematic review and meta-analysis of studies dating back between 1982 and 2015. The study also found that there was no link between eating an egg and coronary heart disease.
They evaluated relationships between egg intake and coronary heart disease in 2,76,000 participants and stroke in 3,08,000 participants.