Study shows One Egg per Day May Keep Stroke at Bay

Study shows One Egg per Day May Keep Stroke at Bay…..

Study shows One Egg per Day May Keep Stroke at Bay

Popular knowledge has it that eggs, due to their high cholesterol content, are quite bad for us. New research, however, suggests we would do well to indulge in more egg consumption: about one per day could help us to steer clear of cardiovascular conditions.

Some studies have suggested that, due to yolks’ high cholesterol content, eggs can be a harmful food — particularly for people already at risk of cardiovascular events.

The idea that eggs may pose danger to health has also been spread widely by many popular websites and magazines.

However, despite being rich in cholesterol, eggs are also a great source of healthful nutrients, such as protein, vitamins, phospholipids, and carotenoids.

And, recent research has increasingly gathered evidence showing that eggs don’t really influence the risk of cardiovascular disease (CVD).

Read Also: Psychological Impact of Stroke

One study published in 2013 in The BMJ, for example, concluded that eating up to one egg per day was not tied to a heightened risk of heart disease or stroke.

Another study, published earlier this month in the American Journal of Clinical Nutrition, suggested that a “high-egg diet” of up to 12 eggs per week did not increase cardiovascular risk.

But recent research from the School of Public Health at Peking University Health Science Center in Beijing, China, goes even further.

Lead investigators Prof. Liming Li and Dr. Canqing Yu have now found that a diet in which eggs are consumed on a regular basis may actually protect cardiovascular health.

The team’s findings were published yesterday in the journal Heart.

Study shows One Egg per Day May Keep Stroke at Bay: ‘Moderate egg consumption’ may lower the risk

About 84 million people in the United States have some form of CVD, and about 2,200 people die each day due to their condition. And, in China, the rates for cardiovascular conditions are even higher.

In China in 2014, an estimated “837,300 urban residents and 1,023,400 rural residents died from cerebrovascular diseases,” according to recent data. And the most widespread conditions are stroke — both hemorrhagic and ischemic — and ischemic heart disease, in that order.

These numbers motivated the researchers involved in the new study to investigate what role — if any — egg consumption plays in modifying the risk for CVD.

Source: MedicalNewsToday By Maria Cohut

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