Does eating eggs reduce the risk of stroke?

Eggs are recognized as a highly nutritious food and may play a role in protecting cardiovascular health, but are they good for people at risk of stroke?

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

Eggs help improve overall health.

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

Eating one egg a day, ideally at breakfast, can reduce the risk of stroke by 12%.

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One study showed 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 manage their weight – a significant risk factor for stroke.

Eating one egg a day may reduce the risk of stroke by 12%.

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

Results show that eating one egg a day, ideally at breakfast, reduces the risk of stroke by 12%, according to the health website Only My Health.

Eggs are able to perform this miracle because they contain many nutrients, including antioxidants that help reduce oxidative stress and significantly reduce inflammation. One large egg contains 6g of protein and abundant antioxidants such as 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.

It's important to pay attention to how eggs are prepared.

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

Researchers said: "The fact that eggs may reduce the risk of stroke is an exciting finding, but we need more research to fully understand this link. Eggs should be consumed as part of a healthy diet; for example, boiled eggs with whole-wheat bread are much better than fried eggs with processed meats."

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