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One Egg Per Day Associated with 12 Percent Reduced Risk of Stroke

by Egg Nutrition Center | Dec 14, 2016
On the heels of the 2015 Dietary Guidelines for Americans that placed no daily limit on dietary cholesterol and noted eggs are an affordable, accessible, nutrient-rich source of high quality protein, new research shows eggs are associated with a 12 percent 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.1 Researchers report that consumption of up to one egg per day had no association with coronary heart disease (CHD) and a 12 percent 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 subjects) and stroke (total of 308,000 subjects).

Principal Investigator on this study, Dr. Dominik Alexander of the EpidStat Institute, Ann Arbor, MI, notes that mechanistic work is needed to understand the connection between egg consumption and stroke risk. However, he theorizes 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.”

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.

Alexander’s research lends further support to changes in the recently-released 2015 Dietary Guidelines for Americans, which have eliminated dietary cholesterol limits, and now include regular consumption of eggs among lean protein choices.2 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.3 “This systematic review and meta-analysis underscores prior research, showing the lack of a relationship between eggs and heart disease and now suggests a possible beneficial effect of eating eggs on risk of stroke,” Tia M. Rains, PhD, Interim Executive Director of the Egg Nutrition Center, the scientific research arm of the American Egg Board.

More information on the nutritional benefits of eggs can be found at The Egg Nutrition Center http://www.eggnutritioncenter.org/.


Rose AcreTM Recipe of the Month

Huevos Rancheros

        
          
Ingredients:
  • 4 large EGGS
  • 1 tsp.canola oil
  • 1/4 cup finely chopped onion
  • 1 small garlic clove, minced
  • 1 tsp.each ground cumin and dried oregano
  • 1/8 tsp.salt
  • 1 Tbsp. no-salt-added tomato paste
  • 1 Tbsp. roasted, diced green jalapeno pepper
  • 1 can (14 oz.) diced tomatoes, undrained
  • 4 small corn tortillas, approximately 6'' wide
  • 1/4 cup crumbled fat-free feta cheese
  • 1/4 cup coarsely chopped fresh cilantro
  • 4 lime wedges
  • black pepper to taste
Instructions:
  • HEAT oil in large nonstick skillet set over medium-high heat. COOK onion and garlic for 3 to 5 minutes, stirring often, or until softened. STIR in cumin, oregano, salt, tomato paste and jalapeno chilis for 1 minute or until combined. ADD tomatoes with juice; REDUCE heat to medium-low and SIMMER for 2 to 3 minutes or until slightly thickened. REMOVE skillet from heat and cover to keep warm.
  • BAKE tortillas in single layer on large baking sheet in preheated 400ºF oven for 7 to 10 minutes or until crispy.
  • For Sunny-Side Up, Over-Easy or Over-Hard Eggs: HEAT oil in large nonstick skillet over medium-high. BREAK eggs and SLIP into skillet one at a time. Immediately REDUCE heat to low.
  • COOK eggs for about 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. SERVE as is or FLIP eggs over carefully and COOK to desired doneness. SPRINKLE eggs lightly with salt and pepper.
  • SPOON warm sauce evenly over tortillas on four plates. TOP each tortilla with fried egg and sprinkle with feta and cilantro. SERVE immediately with lime wedges.
"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24

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