http://www.biosciencetechnology.com/news/2016/11/one-egg-day-keeps-stroke-risk-bay-study-suggests?
A
systematic review and meta-analysis of studies going back more than
three decades linked eating eggs with a 12 percent decrease in the risk
of stroke.
The findings were published in the Journal of the American College of Nutrition.
For the study researchers, led by Dr. Dominik Alexander of the EpidStat Institute analyzed the link between eating eggs and stroke in 308,000 people, as well as coronary heart disease in 276,000 people.
They found a daily intake of eggs had no link to coronary heart disease and had benefits related to risk of stroke.
More research is needed to understand the mechanism at work behind the consumption of eggs and reduced risk of stroke, but Alexander proposed a possible theory.
“Eggs do have many positive nutritional attributes, including antioxidants, which have been shown to reduce oxidative stress and inflammation,” Alexander said in a prepared statement. “They are also an excellent source of protein which has been related to lower blood pressure.”
In addition to antioxidants, one egg contains 6 grams of good protein, along with vitamins A, D, and E.
The U.S. Department of Health and Human Services and the U.S. Department of Agriculture’s 2015 Dietary Guidelines for Americans recently added eggs to its recommended sources of protein and also removed dietary cholesterol limits.
The findings were published in the Journal of the American College of Nutrition.
For the study researchers, led by Dr. Dominik Alexander of the EpidStat Institute analyzed the link between eating eggs and stroke in 308,000 people, as well as coronary heart disease in 276,000 people.
They found a daily intake of eggs had no link to coronary heart disease and had benefits related to risk of stroke.
More research is needed to understand the mechanism at work behind the consumption of eggs and reduced risk of stroke, but Alexander proposed a possible theory.
“Eggs do have many positive nutritional attributes, including antioxidants, which have been shown to reduce oxidative stress and inflammation,” Alexander said in a prepared statement. “They are also an excellent source of protein which has been related to lower blood pressure.”
In addition to antioxidants, one egg contains 6 grams of good protein, along with vitamins A, D, and E.
The U.S. Department of Health and Human Services and the U.S. Department of Agriculture’s 2015 Dietary Guidelines for Americans recently added eggs to its recommended sources of protein and also removed dietary cholesterol limits.
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