Researchers arrived at that conclusion by reviewing a number of studies published over 33 years, between 1982 and 2015 and involved more than 275,000 study participants.
Researchers evaluated the relationship between eating eggs and coronary heart disease and stroke. The research was led by Dr Dominik Alexander of the US Institute EpidStat. He said research is needed to understand the relationship between egg consumption and risk of stroke.
"Eggs have good nutrient content, including antioxidant proven to reduce oxidative stress and inflammation. Eggs are also a good source of protein which is associated with lower blood pressure," said Alexander.
Mentioned One egg contains 6 grams of high quality protein and antioxidants lutein and zeaxanthin. Both of these antioxidants found in egg yolks. The yellow section also contains vitamins D, E and A.
Vitamin E previously found to reduce the risk of future heart attacks in people who have heart disease, while lutein may be useful to protect the heart of the blockage in the artery.
This discovery makes further support to make changes to the 2015 Dietary Guidelines for Americans who currently recommend regular consumption of eggs among other protein sources.
In the analysis in 2015 also found cholesterol from the food proved to be associated with cardiovascular disease.
Dr Tia Rains of The Egg Nutrition Center says, "The systematic review and meta-analysis of previous research underlines a lack of evidence to prove the effect of egg against heart disease. And now proven beneficial effects of eating eggs and stroke risk."
This discovery was published in the journal of the American College of Nutrition.