研究顯示 每天吃一枚雞蛋可降低中風風險

Eating an egg a day may cut the risk of stroke by 12 percent, a new study funded by the American Egg Board said last Tuesday.
由美國雞蛋委員會資助的一項最新研究上週二表示，每天食用一枚雞蛋，可降低中風風險12％。

The findings were based on a systematic review and meta-analysis of studies dating back between 1982 and 2015, which evaluated relationships between egg intake and coronary heart disease (276,000 subjects) and stroke (308,000 subjects).
研究結果是基於對1982年至2015年研究的系統綜述和綜合分析，該研究評估了雞蛋攝入與冠心病（276,000例受試者）、中風（308,000例受試者）之間的關係。

It found consumption of up to one egg per day had no association with coronary heart disease but there was a 12 percent reduction in the risk of stroke.
該研究發現，每天吃一個雞蛋與冠心病沒有關聯，但是中風的風險則降低了12％。

Principal investigator Dominik Alexander of the US EpidStat Institute said that more work is needed to understand the connection between egg consumption and stroke risk.
美國EpidStat研究所的首席調查員多尼米克·亞歷山大表示，他們需要做更多的研究，來了解吃雞蛋和中風風險之間的聯繫。

However, "eggs do have many positive nutritional attributes, including antioxidants, which have been shown to reduce oxidative stress and inflammation," he said.
不過他也表示：“雞蛋確實有很多積極的營養特性，包括已被證明可以減少氧化應激和炎症的抗氧化劑。”

"They are also an excellent source of protein, which has been related to lower blood pressure."
“它們也是蛋白質的一個很好的來源，這與降血壓有關。”

One large egg boasts six grams of high-quality protein and antioxidants lutein and zeaxanthin, as well as vitamins E, D, and A, according to the study.
根據該研究顯示，一個大的雞蛋包含6克的高品質蛋白質，以及抗氧化劑葉黃素和玉米黃質，還有維生素E、D和A。