A single egg per day consumption Reduce Risk of Stroke

One study found that eating one egg per day helps reduce the risk of stroke by 12 percent.

One egg contains six grams of high quality protein, antioxidants lutein, zeaxanthin found in egg white, and various vitamins, namely E, D, and A.

"Eggs have a lot of positive nutrient content that are proven to reduce oxidative stress and inflammation. Eggs are also an excellent source of protein, which can lower blood pressure," said lead investigator Dominik Alexander of EpidStat Institute, Michigan, United States.

In the study, the team made a systematic review and meta-analysis in the period 1982-2015. They evaluated the association between egg consumption and coronary disease on 276 thousand participants, as well as stroke in the 308 thousand participants.

"The study shows that the relationship between egg consumption and decreased risk of heart disease is not so great. Meanwhile, there are beneficial effects seen in stroke," added Tia M. Rains, Interim Director of the Executive Director in the Egg Nutrition Center.