Does eating eggs reduce the risk of stroke?

Eggs are recognized as a nutritious food and can play a role in protecting cardiovascular health, but for people at risk of stroke, is eating eggs good?

For years, eggs were underrated due to their cholesterol content. However, recent scientific evidence suggests that eating an egg a day does not increase the risk of cardiovascular disease and may actually do wonders. A 2016 review published in the Journal of the American College of Nutrition confirmed this, reinforcing the role of eggs as part of a healthy diet.

Eggs help improve overall health

Eggs provide complete protein with all nine essential amino acids, rich in important vitamins, minerals and antioxidants. These components not only support muscle mass and weight control, good for eyes and brain, but also have anti-inflammatory effects and reduce cell damage caused by free radicals, thereby reducing the risk of chronic diseases such as diabetes, cancer and cardiovascular disease, according to the health news site Verywell Health.

Eating one egg a day, preferably for breakfast, reduces the risk of stroke by 12%.

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One study found that people who ate eggs for breakfast had lower levels of the hunger hormone ghrelin, which helped them feel fuller for longer and eat less throughout the day. This is especially beneficial for people who need to control their weight – a major risk factor for stroke.

Eating 1 egg a day can reduce the risk of stroke by 12%

The meta-analysis, conducted by scientists from the EpidStat Pharmaceutical Research Institute (Michigan - USA), synthesized data from 7 studies spanning 33 years, including 308,000 participants.

Results showed that eating one egg a day, preferably for breakfast, reduces the risk of stroke by 12%, according to health news site Only My Health.

Eggs do this because they are packed with nutrients, including antioxidants that help reduce oxidative stress and inflammation. One large egg contains 6 grams of protein and is rich in antioxidants like lutein and zeaxanthin, vitamins A, D, E, and many other micronutrients.

Notably, the results showed that egg consumption did not increase the risk of coronary heart disease.

Things to note about egg preparation

Although eggs are recognized as nutritious foods, experts still recommend paying attention to how they are prepared to maintain health benefits.

The researchers said: “The fact that eggs may reduce the risk of stroke is an interesting finding, but we need more research to understand the link. Eggs should be consumed as part of a healthy diet, for example, boiled eggs on wholemeal bread are much better than fried eggs with processed meat.

Source: https://thanhnien.vn/an-trung-co-giam-nguy-co-dot-quy-185250803205533782.htm