Egg consumption does not increase risk of stroke – study

May 25, 2019
Boiled egg

A NEW study from the University of Eastern Finland showed that a moderately high intake of dietary cholesterol or consumption of up to one egg per day is not associated with an elevated risk of stroke.

Findings from earlier studies addressing the association of dietary cholesterol or egg intake with the risk of stroke have been contradictory. Some studies have found an association between high dietary cholesterol intake and an increased risk of stroke, while others have associated the consumption of eggs, which are high in cholesterol, with a reduced risk of stroke.

For most people, dietary cholesterol plays a very small role in affecting their serum cholesterol levels. However, in carriers of the apolipoprotein E phenotype 4 (APOE4) — which significantly impacts cholesterol metabolism — the effect of dietary cholesterol on serum cholesterol levels is greater.

The findings suggest that moderate cholesterol intake or daily egg consumption are not associated with the risk of stroke, even in persons who are genetically predisposed to a greater effect of dietary cholesterol on serum cholesterol levels.

In the highest control group, the study participants had an average daily dietary cholesterol intake of 520 mg and they consumed an average of one egg per day, which means that the findings cannot be generalized beyond these levels.

One egg contains approximately 200 mg of cholesterol. In this study, about a fourth of the total dietary cholesterol consumed came from eggs.

The study was published in the American Journal of Clinical Nutrition. (ScienceDaily)