Eating an egg a day reduces your risk of a stroke by a quarter compared with those who rarely eat them, research suggests.
The link between eggs, strokes and cardiovascular disease was researched by Peking University Health Science Centre and Oxford University who looked at the dietary habits of more than 400,000 people in China aged between 30 and 79.
At the start of the study some participants (13.1%) reported eating an egg every day while 9.1% said they rarely did. When they were followed up a year later those who ate an egg a day were associated with a lower risk of death from cardiovascular disease overall, while they also had a 26% lower risk of a stroke, 28% lower risk of stroke death and an 18% lower risk of cardiovascular death.
The results were published in the journal Heart and, while purely observational, further prove that eggs can form part of a healthy, balanced diet.
Victoria Taylor, Senior Dietitian at the British Heart Foundation said: “This type of study can only show an association rather than cause and effect. It’s possible that the lower risk of heart and circulatory disease may have been caused by something else in the diet or lifestyle of the people consuming daily eggs rather than the eggs themselves.
“However, it is reassuring for people who like to ‘go to work on an egg’. Although eggs are still often thought of as a food to be avoided, the current advice in the UK is consistent with the findings of this study: eggs can be included as part of a healthy, balanced diet.”
Poached egg on toast, anyone?