A new research shows that an egg which is a high source of protein, may reduce the risk of stroke up to 12%. The study also says that one egg equals six grams of high-quality protein and antioxidants lutein and zeaxanthin, found within the egg yolk, as well as vitamins E, D, and A.
“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 lead researcher Dominik Alexander of the EpidStat Institute, Michigan, US.
In order to conduct the study, the researchers conducted an organized review and meta-analysis of 1982 and 2015 studies.
They evaluated relationships between egg intake and coronary heart disease in 2,76,000 participants and stroke in 3,08,000 participants.
“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.
The findings were published in the Journal of the American College of Nutrition.