Eggs, a partner in preventing stroke Eggs, a partner in preventing stroke

Eggs, a partner in preventing stroke

All natural 3 April, 2017 Isabel Vallejo


According to a U.S. study conducted by the EpidStat Institute, eating just one egg a day may have a connection to reducing the overall risk of having a stroke.

To get the results of this study, researchers analyzed a set of seven previous studies produced between 1982 and 2015, combining a total of 300,000 patients.

The study, published by the Journal of the American College of Nutrition, disproves the myth that eating eggs can lead to heart attacks, as its results show no clear connection between the consumption of eggs and an increased or decreased risk of cardiovascular disease. See also, Preventing osteoporosis: start as a teenager.

The study highlights the nutritional benefits of this food. Eggs contain antioxidants, which reduce oxidative stress and inflammation, and are also an excellent source of protein. The consumption of eggs was also found to be related to lowering blood pressure. See also, Essential proteins: What you should know.

Some of the benefits of eggs:

  • They are a great source of high-quality protein: they provide the body with the amino acids it needs, helping to build muscle tissue.

  • The yolk contains two nutrients called lutein and zeaxanthin, which belong to the carotenoid family and help prevent age-related vision impairments such as macular degeneration.

  • They are essential for pregnant women or women that are breastfeeding due to their choline content, which is beneficial to the development of a fetus’ nervous system and helps prevent birth defects.