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Having one egg a day reduces the risk of a stroke by 12% - Study


Health benefits of Eggs have been debated for years. Now recent research has revealed that an egg a day is a good and healthy way to start the day and it will also reduce the risk of strokes. The Dietary Guidelines for Americans for 2015 to 2020 has set no limits on dietary cholesterol and has stated that eggs are an affordable and nutrient-rich source of high-quality protein.

The latest research has revealed that eggs are associated with a 12% reduction in risk of strokes which is the 5th largest cause of mortality in the US. The study consisted of a review of data from 300,000 subjects and suggests that consuming an egg daily could lower stroke risks. One average sized egg contains in addition to six grammes of top quality protein, antioxidants like lutein and zeaxanthin and Vitamin E, D and A.

Lead researcher Dominik Alexander from the EpidStat Institute, Michigan, US contends that Eggs have some useful attributes which include antioxidants which reduce stress, inflammation and also tackle free radical which have been indicted for some ailments like cancer, cardiovascular diseases, etc. It also contains some top notch proteins which are related to reducing blood pressure.

The research team analysed studies between 1982 to August 2015. The results were pooled, and high and low egg consumptions were compared. The upper limit was fixed as consumption of one egg daily, and lower limit was when people consumed less than two eggs per week.

Results showed that those who consumed one egg daily were 12 % less likely to suffer from a stroke when compared to people who consumed less than two eggs per week.

It is for the first time a lack of relationship between egg consumption and heart disease has been revealed and instead suggest a positive effect on health.


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