Egg Or Dietary Cholesterol Consumption Not Linked With Higher Stroke Risk

There have been many studies that describe the health benefits of egg; but there are also some studies that warn of the cholesterol.  This can be confusing, of course, so it is fortunate that a new study indicates a moderately high intake of dietary cholesterol from the consumption of at least one egg per day is not associated with a higher risk for stroke. In addition, there has been no association found in those who carry the apolipoprotein E phenotype 4 (APOE4) genetic phenotype, which naturally affects cholesterol metabolism.  

The study was performed by researchers at the University of Eastern Finland, which is important because this special APOE4 phenotype is surprisingly common among the Finnish population.  When compared with other parts of the world, people in Finland are 30 percent more likely, apparently, to carry the APOE4 genetic phenotype.

Of course, low cholesterol diets are typically encouraged by doctors and health/nutrition experts as a meas to control and even prevent some health issues.  These health issues could include stroke, of course. As such, any effort to lower dietary cholesterol levels would likely include a cutback on egg consumption (or, more specifically, egg yolks).  However, it has been long debated as to whether there is any major benefit to a dramatic reduction in egg consumption. 

To be more specific, the study examined reasonable dietary cholesterol and egg consumption. This equates to one egg plus 520 mg of dietary cholesterol per day.  One egg has about 200 mg of dietary cholesterol. 

At the end of the day, the study simply indicates that one egg per day is equivalent to a “moderately high intake” of cholesterol from food and, more importantly, was not linked to higher stroke risk. In terms of the regional anomaly, the findings were consistent among those carried the APOE4 gene, too.  The follow up took 21 years, at which point some of those involved with the study had been diagnosed with stroke, but it did not appear to be uniquely related to egg and dietary cholesterol consumption. 

About the Author

Janice Underwood
I hold a BA in Cognitive Science and Psychology, and have a lot of experience composing and altering scholastic exploration papers for distribution. Solid foundation learning in Bayesian measurements, MATLAB, lab convention and system, and legitimate reference of sources.

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