One Egg A Day Reduces The Risk Of Stroke

One Egg a Day Reduces the Risk of Stroke

One large egg contains about 6 g of protein, antioxidants, polyunsaturated fatty acids, and vitamins A, D and E.

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It is widely believed that you should not abuse eggs - this, allegedly, can lead to an increase in cholesterol levels, problems with the heart and blood vessels. Recently, publications have appeared to refute this myth. So, in 2015, the results of a large study were published, in which researchers were unable to find a relationship between egg consumption and an increased risk of developing cardiovascular diseases. Scientists who conducted another study not only say that eggs are not harmful, but also point to their benefits for the heart and blood vessels.

A research team led by Dominik Alexander reviewed articles published between 1982 and 2015 that examined the relationship between egg consumption and the risk of stroke and coronary heart disease. It turned out that just one egg a day reduced the risk of stroke by 12%. The introduction of eggs into the daily diet did not affect the likelihood of developing coronary heart disease.

The authors explain that it is not yet clear how eating eggs reduces the risk of stroke. They speculate that this is due to the antioxidants they contain, which help fight inflammation and reduce oxidative stress.

One large egg contains about 6 grams of protein, the antioxidants lutein and zeaxanthin, as well as vitamins A, D and E. In addition, eggs contain polyunsaturated fatty acids (the same as those found in fish), which are good for brain function.

Source: One egg per day associated with 12 percent reduced risk of stroke

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