The study reveals that making use of egg in daily life may decrease 12 % risk of stroke as egg contains protein in high quantity. If we talk about single egg, it contains six grams of high-quality protein and antioxidants lutein and zeaxanthin. It also includes vitamins E, D, and A which provides benefit to our body.
“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 lead researcher Dominik Alexander of the EpidStat Institute, Michigan, US.
A survey was done by the researcher between 1982 and 2015 which disclosed that by consuming egg 80% risk of stroke gets reduced.
“The study showcased the by consuming eggs heart diseases cannot get prevented. Moreover, it revealed a possible beneficial effect of eating eggs on risk of stroke,” added Tia M. Rains, Interim Executive Director of the Egg Nutrition Center — the scientific research arm of the American Egg Board.