Eating an egg a day cuts stroke risk by about a quarter, study claims

It found those who consumed an egg daily were 26 per cent less likely to have a haemorrhagic stroke — bleeding around the brain — than those who rarely ate one.

Researchers also say the risk of ischaemic stroke, a blockage that cuts off blood to the brain, fell ten per cent.

The Chinese study examined the diets of 416,000 adults.

Although eggs are high in cholesterol, they contain healthy nutrients.

High protein levels also help people feel fuller — meaning they do not over-eat.

But Professor Tom Sanders, from King’s College London, questioned the Chinese study.

He said: “An important limitation of this study is the people who consumed eggs regularly were much more affluent than those who avoided them.”

There are 100,000 UK stroke victims every year.

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