Eating Eggs Can Cut Your Risk of a Stroke


EATING an egg a day slashes stroke risk by 12 per cent, a study claims.

Experts said it is a myth that eggs are bad for your heart.

Instead, they found the popular food item may reduce inflammation that can trigger disease.

Scientists looked at the diet of around 300,000 adults.

They found a daily egg cut stroke chances by 12 per cent.

And although they found no impact on heart disease, the study suggests it reduced risk by three per cent.

Lead researcher Dr Dominik Alexander, from the EpidStat Institute in Michigan, said: “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.”

One large egg boasts six grams of protein, as well as vitamins E, D, and A, and antioxidants lutein and zeaxanthin.

The research, published in the American College of Nutrition journal, was funded by the American Egg Board.

Dr Tia Rains, Interim Executive Director of the U.S. Egg Nutrition Center, said: “This systematic review and meta-analysis 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.”

Victoria Taylor, senior dietitian at the British Heart Foundation, said the new findings reinforce the idea that eating eggs in moderation “does not increase the risk of heart disease”.

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The Sun