Daily Egg Consumption May Lower Stroke Risk

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A new meta-analysis study, published in the Journal of the American College of Nutrition, suggests an egg a day may help lower the risk of stroke.

Eggs, which contain cholesterol, were once thought to increase one’s risk of heart disease. However, recent studies show cholesterol in food may not affect the levels of cholesterol in one’s blood.

Researchers, from the EpidStat Institute in Michigan and DLW Consulting Services in Utah, looking to find a link between egg intake and the risk of stroke and coronary heart disease, analyzed seven similar studies that were published between 1982 and 2014, which included over 276,000 adult participants and had follow-up periods ranging from 6 years to 26 years. While researchers found no association with heart disease and eggs, they did find a 12% decrease risk of stroke for those who ate one egg per day.

Although researcher’s were unable to determine why eggs may have an effect on decreasing one’s risk of stroke, Dominil Alexander, lead author and researcher at the EpidStat Institute stated, “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.”

The meta-analysis study carried out by researchers was funded by the Egg Nutrition Center.

Published on WholeFoods Magazine Online, 11/16/2016