Latest research shows eggs play a significant role in the reducing the risk of strokes. When added together with another study showing that eggs help the body better absorb Vitamin E, it's clear the body of evidence is growing that says, simply, eggs really are good for you.
Reducing stroke risk
After HIV/AIDS, heart disease and strokes are the second biggest killers in South Africa. In the USA, strokes are the fifth leading cause of death, but new research published in the Journal of the American College of Nutrition has revealed that eating up to just one egg a day can reduce the risk of a stroke by 12%.
By conducting a systematic review and meta-analysis of studies between 1982 and 2015, the study analysed the relationships between consumption of eggs and coronary heart disease (276 000 subjects) and stroke (308 000 subjects).
Overall, the results of this meta-analysis do not support an increased risk of coronary heart disease based on daily egg consumption and indicate that the intake of up to 1 egg daily may be associated with a statistically significant 12% reduction in stroke risk compared to the effect of consuming less than two eggs per week.
Dr Dominik Alexander, the principal investigator of the study, recognises that more work is needed to understand the connection between eggs and stroke risk. However, he does suggest that, "eggs do have many positive nutritional attributes, including antioxidants, which have been shown to reduce oxidative stress and inflammation. They
are also an excellent source of protein, which has been related to lower blood pressure."
The study’s findings lend support to the release of the 2015 Guidelines for Americans, which eliminated dietary cholesterol limits, and recommended regular consumption of eggs among lean protein choices. It also builds on a 2015 meta-analysis that demonstrated dietary cholesterol had no association with cardiovascular diseases.
Boosting Vitamin E absorption
Adding whole eggs to a colourful salad boosts the amount of Vitamin E the body absorbs from the vegetables, according to research from Purdue University.
"Vitamin E is the secondmost under-consumed nutrient in the average American diet, which is problematic because this fat-soluble nutrient has antioxidant and antiinflammatory properties," said Wayne Campbell, a professor of nutrition science. "Now consumers can easily improve their diets by adding eggs to a salad that boasts a variety of colourful vegetables."
They found Vitamin E absorption was 4 to 7 times higher when three whole eggs were added to a salad. This study is novel because they measured the absorption of Vitamin E from real foods, rather than supplements, which contain mega-dose amounts of Vitamin E.
Vitamin E, which is absorbed along with dietary fats, is often found in oils, seeds and nuts. Eggs, a nutrient-rich food containing essential amino acids, unsaturated fatty acids and B vitamins, also contain a small amount of Vitamin E.
This study accounted for how much total Vitamin E was absorbed when Vitamin E containing foods were coconsumed with whole eggs. This research supports a way to increase the absorption of Vitamin E found in foods that contain low dietary fat.¡