Eggs Connected with Decreased Risk of Stroke
Eggs have occasionally got a bad rap, primarily because of their cholesterol content. There are, however, a number of nutritional advantages to eggs, as was noticed in recent study we highlighted. Yet another study, recently published in the Journal of the American College of Nutrition, reveals a positive result of egg consumption (although the study was partially funded by the Egg Nutrition Center). Researchers found that that eating up to one egg per day had a 12 percent reduction of stroke risk, and no association with coronary heart disease. It is not yet clear the role the eggs may play in a decreased risk of strokes, but they are an excellent source of protein and other nutrients, including certain antioxidants.
Maybe it’s time to get cracking!