Egg is one of the most healthiest and nutritious food on the planet. Consuming an egg for breakfast could cut the risk of suffering a stroke, according to a new study. Scientists looked at a research involving 300,000 participants and found that consuming one egg a day will reduce the risk of a stroke by 12 percent.
The findings were published in the Journal of American College of Nutrition, based on a analysis of previous studies between 1982 and 2015. According to the study, one large egg has six grams of high quality proteins and anti-oxidants. Also Vitamin E, D and A is present in its egg yolk.
Dr Dominic Alexander, study principle investigator also pointed that eggs have many positive nutritional attributes, including anti-oxidants, which reduce oxidative stress and inflammation. An excellent source of protein, eggs also raise the HDL- High Density Lipoprotein (good Cholesterol) in blood. People who have a higher level of HDL have a lower risk of heart disease, stroke and various health problems.
The findings were published in the Journal of American College of Nutrition, based on a analysis of previous studies between 1982 and 2015. According to the study, one large egg has six grams of high quality proteins and anti-oxidants. Also Vitamin E, D and A is present in its egg yolk.
Dr Dominic Alexander, study principle investigator also pointed that eggs have many positive nutritional attributes, including anti-oxidants, which reduce oxidative stress and inflammation. An excellent source of protein, eggs also raise the HDL- High Density Lipoprotein (good Cholesterol) in blood. People who have a higher level of HDL have a lower risk of heart disease, stroke and various health problems.
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