Eating one egg a day 'could reduce stroke risk'


The lucubrate also shows that eating up to one egg per day had no association with coronary nub disease (CHD).

The findings, published in the Journal of the American College of Nutrition, obtain from a systematic review and analysis of previous studies between 1982 and 2015.

The overs, involving more than 275,000 rtici nts, evaluated relationships between put eggs and coronary heart disease plus stroke.

Study chairwoman Investigator Doctor Dominik Alexander, of the EpidStat Institute in the United Specifies, said research is needed to understand the connection between egg consumption and work risk.

But he added: “Eggs do have many positive nutritional characteristics, including antioxidants, which have been shown to reduce oxidative stress and inflammation.

“They are also an excellent source of protein, which has been associated to lower blood pressure.”

One large egg boasts six grams of high-quality protein and antioxidants lutein and zeaxanthin, ground within the egg yolk, as well as vitamins E, D, and A.

Dr Alexander’s research lends additional support to changes in the 2015 Dietary Guidelines for Americans, which bear eliminated dietary cholesterol limits, and now include regular consumption of eggs extent lean protein choices.

It also builds on a 2015 analysis in which dietary cholesterol was leaded to have noassociation with cardiovascular diseases, including coronary artery ailment and stroke.

Doctor Tia Rains, Interim Executive Director of the Egg Nutrition Mid-point, the scientific research arm of the American Egg Board, said:

“This systematic reconsider and meta-analysis underscores prior research, showing the lack of a relationship between eggs and soul disease and now suggests a possible beneficial effect of eating eggs on the endanger of stroke.”

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