A study published by the American College of Nutrition looked at egg consumption and the risk of coronary heart disease or stroke. After examining a series of studies published over a period of 33 years – between 1982 and 2015 – and involving 275,000 participants, the American researchers concluded that the daily consumption of eggs did not affect cardiovascular illnesses. But they also discovered that eat an egg a day reduced the risk of stroke by 12%.
The benefits of antioxidants and proteins
According to Dr. Dominik Alexander of the EpidStat Institute, the lead author of the study, a large egg has 6 grams of high-quality protein and antioxidants (lutein and zeaxanthin) as well as vitamins E, D and A. . “Antioxidants are known to reduce oxidative stress and inflammation, vitamin E reduces the risk of future heart attacks in people with heart disease, and lutein provides protection against blocked arteries.” says the doctor.
“As for proteins, they are lower blood pressure. So many positive nutritional benefits that may explain the reduced risk of stroke “.
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