Eating One Egg Per Day Cuts Stroke Risk by 12 Percent – Study
Consumption of eggs daily has been a long-standing controversy among nutritionists and consumers alike. A number of studies suggest that eating eggs daily can have adverse effect on health outcomes, while some experts affirm eating a few eggs every day is not bad at all.
So is it okay to eat eggs, or not? Well, a recent study by US researchers suggests eating an egg every morning in breakfast can help keep stroke at bay!
After reviewing a host of studies, including almost 600,000 subjects- about half of whom were heart disease subjects and the other half were stroke subjects, over 3 decades, the researchers concluded that consuming just one egg per day could slash the risk of suffering a stroke by 12 percent.
The study, led by Dr. Dominik Alexander of the EpidStat Institute, Michigan, U.S., also establishes that eating an egg each day has no association with coronary heart disease (CHD), the major cause of death worldwide.
Eggs are one of the healthiest and most nutritious foods on the planet. This ‘superfood’ comes packed with high-quality protein, antioxidants as well as vitamins E, D, and A, providing a plethora of health benefits, ranging from boosting the immune system to maintaining healthy eyesight.
“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 Dr. Alexander.
In order to establish a link between daily consumption of an egg and reduced stroke risk, the research team conducted a systematic review and meta-analysis of studies conducted between 1982 and 2015.
The studies evaluated relationships between egg consumption and CHD in 2,76,000 participants and stroke in 3,08,000 participants.
The researchers discovered that intake of up to one egg per day was not linked to coronary heart disease, and as well there was a 12 percent reduction in the risk of stroke.
“The study 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 risk of stroke,” added Tia M. Rains, Interim Executive Director of the Egg Nutrition Center — the scientific research arm of the American Egg Board.
Funded by the American Egg Board, a research and promotion group for the U.S. egg industry, the study was published in the Journal of the American College of Nutrition.