Eggcellent News!

An egg a day reduces the risk of stroke by 12%, a recent study has claimed.

16:32 03 November 2016

A study has found that consuming one egg per day reduces the risk of stroke by 12per cent. The study, which was led by US scientists, reviewed various studies published over a period of 33 years and participated by more than 275,000 individuals.

One large egg contains six grams of protein as well as vitamins E, D, and A. It also contains antioxidant lutein and zeaxanthin, found within the egg yolk. Lutein may help avoid the clogging of the arteries while vitamin E has been previously found to help reduce the risk of future heart attacks. 

 

Lead researcher Dr Dominik Alexander, of the EpidStat Institute, US, 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.'

 

Dr Tia Rains, from 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.'