Egg Consumption Does Not Increase Risk of Stroke, Says Study

Akshay Naik 07 June 2019

Life

Eggs are an unsettled issue in modern nutrition—on the one hand, they have a wealth of valuable nutrients; but, on the other hand, they also contain cholesterol and have, traditionally, been regarded as harmful for cardiovascular health. It is a controversial issue with studies often finding contradictory results. Now, new research has found that eggs consumed in low quantities do not seem to have any detrimental effect on the heart or on blood pressure.

Researchers from the University of Eastern Finland conducted the research with local participants and the results were published in the journal American Journal of Clinical Nutrition. For the study, the dietary habits of 1,950 Finnish men between the ages of 42 and 60 years, with no history of cardiovascular disease, were analysed.

Researchers also considered participants who were carriers of a particular protein called E phenotype 4 (APOE4). This protein is known to combine with fats (lipids) in our bodies to form molecules called lipoproteins. Lipoproteins are responsible for packaging cholesterol and other fats and then delivering them to cells in the body through the bloodstream. Those who carry this hereditary variant of the protein are particularly vulnerable to the effects of cholesterol.

The prevalence of the variant APOE4 in Finnish population is exceptionally high, affecting one in three people. Hence, the researchers felt that if eating more than one egg a day causes any heart issue, it would be more clearly visible in the Finnish population first. Yet, data on the association between high intake of dietary cholesterol and the risk of stroke in this population group has not been available, until now.

The data collated from the study indicated that moderate egg consumption, even daily, does not seem to be associated with greater risk of stroke - even in people who are predisposed to the effects of cholesterol. While this might seem like encouraging news for egg-lovers, the results should not be generalised; it all greatly depends on your total cholesterol intake. In this particular study, eggs represented an overall 25% of the total cholesterol consumption. It should be obvious that if your diet is already rich in cholesterol and fats, egg consumption can be the one thing that might push you over the edge.

Researchers have also clarified that the study is weakened by the fact that the population in this study had no cardiovascular conditions or diseases. The study is also weakened by the fact that none of the participants had a pre-existing cardiovascular disease and the size of the population studied was also relatively small. Therefore, the findings of the study should be verified in a larger cohort as well as in people with a pre-existing cardiovascular disease, who are currently advised to limit their intake of cholesterol and eggs.

Comments