A review of data covering about 300,000 people suggests that eating one egg a day may lower stroke risks. According to the study, one large egg has six grams of high-quality protein and the antioxidants lutein and zeaxanthin 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.
The research team conducted a systematic review and meta-analysis of studies dating back between 1982 up to August 2015. They pooled the results and compared high and low egg consumption. High egg consumption is classified by the study as about an egg a day, and low egg consumption as less than two eggs a week.
Results show that people whose egg consumption was high were no more or less likely to get heart disease (summary relative risk estimate (SRRE) 0.97; 95 percent confidence interval (CI) 0.88 to 1.07) than people whose egg consumption was low. But those who ate an egg per day were 12 percent less likely to have a stroke than people who ate less than two eggs per week (SRRE 0.88, 95 percent CI 0.81 to 0.97).
Tia M. Rains, Interim Executive Director of the Egg Nutrition Center -- the scientific research arm of the American Egg Board said, "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."
The health benefits of eggs have been debated for years. Now, it's safe to say that an egg a day is the best way to start your day.
