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Eating an egg a day may be associated with 12 percent reduced risk of stroke
New research shows eating eggs may be associated with a reduction in the risk of stroke. The study was published in the Journal of the American College of Nutrition. Researchers found that consuming up to one egg per day had no association with coronary heart disease and a 12 percent reduction of stroke risk. These findings came from a systematic review and meta-analysis of studies dating between 1982 and 2015, which evaluated relationships between egg intake and coronary heart disease (total of 276,000 subjects) and stroke (total of 308,000 subjects).
The researchers suggested the findings may be due to the antioxidants found in eggs, which have been shown to reduce oxidative stress and inflammation. Eggs are also a good source of high quality protein, which has been linked to lower blood pressure.