Consumption of one egg per day not only providing an ample amount of protein, but according to a new study by American Egg Board, it may actually cut the risk of getting a stroke by 12 percent. The study found no association with fending off coronary heart disease.
“Eggs do have many positive nutritional attributes, including antioxidants, which have been shown to reduce oxidative stress and inflammation, ” principal investigator Dominik Alexander of the US EpidStat Institute said, “They are also an excellent source of protein, which has been related to lower blood pressure.” he explained.
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The study was based on systematic review and meta-analysis of studies on egg intake of 276, 000 coronary heart disease subjects and 308, 000 stroke victims between 1982 and 2015.
It was found that a singel agg contain Vitamins E, D and A, which is to be vital to combat the major causes of stroke. It also provides six grams of high-quality protein, while antioxidants lutein and zeaxanthin are found within the egg yolk.
Alexander claimed that despite the discovery, more research is still needed to further understand the connection between egg consumption and stroke risk.
In the 2015 Dietary Guidelines for Americans, egg consumption on regular base has also appeared among lean protein choices, which can be included in one’s dietary cholesterol limits.
