Egg consumption can reduce the risk of stroke
Current lifestyle and high pressure are responsible for heart attacks and stroke
There was a time when heart attacks and stroke were very rare among people. Not so much now, we could thank our current lifestyle and high pressure jobs for that.
A new research and meta-analysis of studies on the relationship between the eating eggs and coronary heart disease and strokes, has found out that eating one egg a day could further reduce chances of stroke by 12%.
The review has been originally published in the Journal of the American College of Nutrition, and the meta-analysis was further undertaken by the Egg Nutrition Center, the research arm of the American Egg Board – which is also overseen by the US Department of Agriculture.
“An egg a day can cut the chances of suffering a fatal stroke,” According to the various reports. A new review of the existing data covering around 300,000 people suggests that eating up to one egg a day may lower stroke risk; but not the risk of various heart diseases.
Cholesterol in eggs impact levels of cholesterol in your blood
The recent studies have also shown that cholesterol in eggs has a little impact on the levels of cholesterol in your blood – most cholesterol in the blood is made up by the liver.
The new research supports that the idea that eggs can be part of a healthy diet. However, it did not look at people’s entire diet plan, so the researchers do not know what else they were eating, or how these eggs were prepared.
Also, the researchers have not further found that more was better – there was no proof that people reduced their risk in line with the number of eggs they usually ate. Eggs are a very good source of protein, vitamins and also minerals, so adding these or atleast one a day to your breakfast could further be a healthy way to start the day!