One egg a day can reduce stroke risk by 12 percent

The question of whether the egg came before the chicken may never be answered. But does it raise cholesterol? New research suggests that eggs are associated with a reduced risk of stroke.

A study published in the Journal of the American College of Nutrition found that consuming up to one egg per day had no association with coronary heart disease (CHD). In addition, those who ate one egg a day saw a 12 percent decrease in stroke risk.

These findings come from a systematic review and meta-analysis of studies dating back between 1982 and 2015, which evaluated relationships between egg intake and CHD in 276,000 subjects and stroke in 308,000 subjects.

"Eggs do have many positive nutritional attributes, including antioxidants, which have been shown to reduce oxidative stress and inflammation,” Dominik Alexander, PhD, MSPH, of the EpidStat Institute said in a statement. “They are also an excellent source of protein, which has been related to lower blood pressure."  

One large egg boasts six grams of high-quality protein and antioxidants lutein and zeaxanthin, found within the egg yolk, as well as vitamins E, D, and A.

The American Heart Association formerly recommended that healthy adults limit cholesterol intake to no more that 300 mg per day, on average. The 2015 Dietary Guidelines for Americans placed no daily limit on dietary cholesterol. It also noted that eggs are an affordable, accessible, nutrient-rich source of high quality protein.

Furthermore, a 2015 study published by the National Center for Biotechnology Information found that there was no significant relationship between eggs and cardiovascular diseases, including coronary artery disease and stroke.