Eating at least one egg per day will decrease the potential of contracting heart diseases and having a stroke, says a review published in the Journal of American College of Nutrition.
The recent research proved that egg consumption, as opposed to its perception as the leading culprit of high cholesterol and cardiovascular disease, can be healthy.
To ascertain this, researchers carried out a meta-analytic study of risk of coronary heart disease and stroke using egg intakes.
Researchers analysed seven similar studies on the effects of egg intake on cardiovascular health, and they found no clear link between coronary heart disease to eating eggs regularly.
A 12% decreased risk of stroke was observed in the meta-analysis of the studies.
“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,” said Dominik Alexander, lead author.
Egg consumption is of immense nutritional value to the body as it is a good source of protein, vitamins, minerals, choline, antioxidants and fatty acids.
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