New Study: Egg Consumption Not Associated With Increased Risk of Stroke
A medium-sized egg contains 226mg of cholesterol, approximately 186mg of which are contained in the egg yolk. For this reason, egg consumption has frequently been associated with high cholesterol levels and increased risk of stroke. However, a new study has found that consumption of one egg per day and high dietary cholesterol intake are not associated with an increased risk of stroke.
Participants in the study included 1,950 men between the ages of 42 and 60 who took part in the Kuopio Ischemic Heart Disease Risk Factor Study. Participants dietary habits were assessed at baseline. Participants in the highest quartile of cholesterol intake had an average daily dietary cholesterol intake of 520mg and on average consumed one egg per day.
The researchers also determined that 32% of the participants were carriers of apolipoprotein E phenotype 4 (APOE4), which significantly impacts cholesterol metabolism. Participants were followed for 21 years and incident stroke events were assessed.
At the end of the study period, 271 participants were diagnosed with stroke. The researchers found that participants in the highest quartile of cholesterol intake did not have a higher risk of stroke compared to those in the lowest quartile. This held true for carriers of APOE4.
The study was conducted by researchers from the University of Eastern Finland. It was published online ahead of print on May 16, 2019 in The American Journal of Clinical Nutrition.