Jul 17, 2019 | Updated: 10:03 AM EDT

Examining Link Between Egg Consumption and Risks of Stroke

Jun 02, 2019 12:11 AM EDT

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Contradictory to popular belief, the link between egg consumption and the risk of suffering a stroke has not been fully established. Some studies have found a link between stroke risks and diet plans that are high in cholesterol content while there are other studies that highlight the opposite findings with reports that state eating eggs regularly may help reduce the risk for a stroke.

A new study supports the latter theory, suggesting that consumption of cholesterol in moderation does not increase the risk for a stroke at all.

Diet plans that promise low cholesterol content are recommended as these plans can help prevent that development of several diseases including stroke. However, experts pointed out that some people are naturally more at risk for a stroke than the others, which can be explained basically by one's genetic makeup. People with a familiar history of stroke are likely to suffer from it despite efforts to reduce egg consumption because of its high cholesterol content.

In an effort to lower their consumption of cholesterol, dieters eliminate the eating of eggs or it yolks altogether, but the controversy continues as to whether this drastic elimination may be beneficial or if it is necessary at all.

According to the study released by researchers from the University of Eastern Finland, people who consumed one egg a day did not show any risks of stroke. The same findings are true even to those people who carried the apolipoprotein E phenotype 4 (APOE4), which has an impact on how the body burns cholesterol. The study comes with a good number of participants. In fact, 32% of the total number of participants are carriers of the APOE4. Even these participants were not seen to be at great risk for stroke in relation to the total consumption of dietary cholesterol levels.

The results of the study definitely bring good news for the people who have been genetically predisposed to the significant changes in serum cholesterol in relation to their overall cholesterol consumption. It is, however, important to note that the study only involves the consumption of one egg per day and reasonable dietary consumption. This means that the people who underwent the study are those who only consume roughly 720 mg of dietary cholesterol per day as suggested.

This study suggests that eating eggs moderately does not put a person at risk of stroke.

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