Up to one egg per day associated with 12 percent reduced risk of stroke

https://www.eurekalert.org/pub_releases/2016-11/enc-oep102816.php

Public Release: 1-Nov-2016
One egg per day associated with 12 percent reduced risk of stroke
Protein and antioxidants found in eggs named as potential nutritional factors
Egg Nutrition Center

On the heels of the 2015 Dietary Guidelines for Americans that placed no daily limit on dietary cholesterol and noted eggs are an affordable, accessible, nutrient-rich source of high quality protein, new research shows eggs are associated with a 12 percent reduction in the risk of stroke, the 5th leading cause of death in the United States.

The study is published in the Journal of the American College of Nutrition (1). Researchers report that consumption of up to one egg per day had no association with coronary heart disease (CHD) and a 12 percent reduction of stroke risk.

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"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 6 grams of high-quality protein and antioxidants lutein and zeaxanthin, found within the egg yolk, as well as vitamins E, D, and A.

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