Eating 1 egg per day can reduce risk of stroke by 12 percent

1 egg per day

The 2015-2020 Dietary Guidelines for Americans placed no daily limit on dietary cholesterol and noted eggs are an affordable, accessible, nutrient-rich source of high quality protein.

Now new research shows eggs are actually associated with a 12% reduction in the risk of stroke, the 5th leading cause of death in the United States.

The study is published in the Journal of the American College of Nutrition.

Researchers report that consumption of up to one egg per day had no association with coronary heart disease and a 12% reduction of stroke risk.

These findings come from a systematic review and meta-analysis of studies dating back between 1982 and 2015, which evaluated relationships between egg intake and coronary heart disease (total of 276,000 people) and stroke (total of 308,000 people).

The researchers suggest that mechanistic work is needed to understand the connection between egg eating and stroke risk.

However, they suggest that eggs do have many positive nutritional attributes, including antioxidants, which have been shown to reduce oxidative stress and inflammation.

Eggs are also an excellent source of protein, which has been related to lower blood pressure.

One large egg boasts 6 grams of high-quality protein and antioxidants lutein and zeaxanthin, found within the egg yolk, as well as vitamins E, D, and A.

This research lends further support to changes in the recently-released 2015-2020 Dietary Guidelines for Americans, which have eliminated dietary cholesterol limits, and now include regular consumption of eggs among lean protein choices.

It also builds on a 2015 meta-analysis in which dietary cholesterol was shown to have no association with cardiovascular diseases, including coronary artery disease and stroke.

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Citation: Alexander DD, et al. (2016). Meta-analysis of Egg Consumption and Risk of Coronary Heart Disease and Stroke. Journal of the American College of Nutrition, published online. DOI:
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