Egg is a food that contains nutrients that are good for the body, one of which is protein. One egg contains 78 calories from protein, fat, saturated fat, and cholesterol. An egg has 2 parts, white and yellow. For some people, eggs are considered to be harmful for his/her own body, due to the high cholesterol contained in the yellow part. However, this view was broken by the results of a study conducted by Peking University Health Science Center, China.

The results of the study shows that consuming one egg per day can reduce the risk of stroke compared to those who rarely consume eggs. In their study, the researchers observed the diets of 416,213 participants listed in the China Kadoorie Biobank from 2004-2008, and participants had no history of cancer, CVD (cardiovascular disease), and diabetes at the start of the research. It was known that 13.1% of the participants consumed eggs every day, 9.1% of the participants rarely consumed eggs and the rest did not consume it at all.

8-9 years later, the researchers re-analysed the participants. The results showed that there were 83,977 participants affected by CVD, 9,985 participants declared dead due to the causes related to CVD, and the rest were known to have major coronary disease. As for the participants who consumed eggs every day, they had 26% lower risk of stroke, 28% lower risk of death from stroke and 18% lower risk of death from CVD, compared to those who rarely consumed eggs.

In 2013, a study conducted by Huazhong University showed that consuming one egg per day had no relation to the high risk of CVD and stroke. In addition, research conducted by the University of Sydney, also showed the same thing. Doing a high-egg diet of up to 12 eggs per week did not increase the risk of CVD. Therefore, the researchers recommended consuming one egg every day as part of a balanced diet.

Text by Anggie Triana
Stock photos from Pexels

Source(s):

• Medical News Today - One egg per day may keep stroke at bay (2018). https://www.medicalnewstoday.com/articles/321878.php, February 16, 2019.
• Liming L., Chenxi Q., Jun L. (2018). Associations of egg consumption with a cohort study of 0.5 million Chineseadults. Heart, http://dx.doi.org/10.1136/heartjnl-2017-312651.
• Liegang L., Ying R., Li C. (2013). Egg consumption and risk of coronary heart disease and stroke: dose-response meta-analysis of prospective cohort studies. British Medical Journal, https://doi.org/10.1136/bmj.e8539.
• Fuller, N.R., Sainsbury, A., Caterson, I.D. (2018). Effect of a high-egg diet on cardiometabolic risk factors in people with type 2 diabetes: the Diabetes and Egg (DIABEDD) Study-randomized weight-loss and follow-up phase. The American Journal of Clinical Nutrition, https://doi.org/10.1093/ajcn/nqy048.