Study cracks the secret to a lower risk of stroke: eggs!

EXPERTS have hatched a great plan to boost your health – having plenty of eggs in your diet.

Eating one egg a day reduces your risk of a stroke by more than a quarter compared to those who rarely consume them, scientists found.

They also discovered that those who eat an average of five a week are 12% less likely to suffer from heart disease.

The researchers, from Peking University Health Science Centre and Oxford University, examined the links between egg consumption, strokes and cardiovascular disease.

They looked at the dietary habits of more than 400,000 healthy people in China, aged 30 to 79. At the start of the study, 13.1% of participants reported eating an egg every day, while 9.1% rarely or never did.

When they were followed up around nine years later, researchers found there had been 83,977 cases of cardiovascular disease and 9,985 deaths, as well as 5,103 major coronary events such as heart attacks.

Those who ate an egg a day were associated with a lower risk of cardiovascular disease overall. But they also had a 26% lower risk of stroke, a 28% lower risk of stroke death and an 18% lower risk of death from cardiovascular disease.

Professor Liming Li, from Peking University, said: ‘The study finds that there is an association between moderate levels of egg consumption and a lower cardiac event rate.’