Eating Eggs Linked to Decreased Stroke, No Increase in CHD Risk

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Eggs Linked to Decreased Stroke, No Increase in CHD Risk


New research has reopened the debate on whether eggs are beneficial or harmful in terms of stroke or coronary heart disease (CHD) risk.
Combined results from a new meta-analysis of seven prospective cohort studies suggest that eating approximately one egg a day is associated with a 12% reduced risk for total stroke compared with eating fewer eggs. On the other hand, no significant associations between egg consumption and CHD risk were found.
The findings are published in the current issue of the Journal of the American College of Nutrition.

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