One egg per day may help keep stroke away: study

Eating an egg a day may cut the risk of strock by 12 percent, a new study funded by American Egg Board said Tuesday.

The findings were based on a systematic review and meta-analysis of studies dating back between 1982 and 2015, which evaluated relationships between egg intake and coronary heart disease(276,000 subjects) and stroke (308,000 subjets).

It found consumption of up to one egg per day had no assciation with coronary heart disease but there wasa 12 percent reduction in the risk of stroke.

Principle investigator Dominik Alexander of the US EpidStat Institute said that more work is needed to understand the connection between egg consumption and  stroke risk.

However, " eggs do have many positive nutritional attributes, including antioxidants, which have been shown to reduce oxidative stress and inflammatoin," he said. " They are also an excellent source of protein, which has been related to lower blood pressure."

One larege 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, according to the study.

It said the research lends further support to changes in the recently-released 2015 Dietary Guidelines for Americans, which have eliminated dietary cholesterol limnits, and now include regular consumption of eggs among lean protein choices.

They study, published in the Journal of the American College Nutrition, was funded by the American Egg Board, a research and promotion group for the US egg industry.