New review suggests one egg a day can reduce your risk of stroke by 12 per cent and has no link to cardiovascular disease.
The review, published in the Journal of the American College of Nutrition reports that eating up to one egg per day has no association with coronary heart disease and could cut a persons risk of stroke by 12 percent.
These findings which date back between 1982 and 2015 looked at the relationships between egg intake and coronary heart disease (total of 276,000 subjects) and stroke (total of 308,000 subjects).
One large egg boasts 6 grams of high-quality protein and antioxidants found within the egg yolk, as well as vitamins E, D, and A.
What we say
Our senior dietician, Victoria Taylor, said:
“This review reinforces previous research that moderate egg consumption does not increase the risk of heart disease in healthy individuals. They can be eaten as part of a healthy diet.
“From a nutritional perspective, it’s been a long time since UK health organisations recommend a restriction on egg consumption.
“The fact that eggs can reduce your risk of having a stroke is interesting, however more research is needed to fully understand this association.
“Eggs are a nutritious food, but you do need to pay attention to how the eggs are cooked and to the trimmings that come with them. For example, poached eggs on wholegrain toast is a very different meal to a fry up.”
For heart healthy egg recipes and dietary advice have a look in our magazine, Heart Matters.