A race is a serious, life-threatening medical condition that occurs when the blood supply to part of the brain is interrupted. There are two main causes of stroke: ischemic and hemorrhagic. The former, where the blood supply is stopped due to a blood clot, accounts for 85 percent of all cases. The latter is where a weakened blood vessel that supplies the brain breaks. A recent study, published in the european journal of the heart explored the relationship between different foods and the risk of ischemic stroke and hemorrhagic stroke separately. What the researchers found was both surprising and shocking.
The study, of 418,000 people in nine European countries, found that higher egg consumption was associated with an increased risk of hemorrhagic stroke, but not ischemic stroke.
The researchers found that for every additional 20 g of eggs consumed daily, there was a 25 percent increased risk of hemorrhagic stroke, equivalent to 0.66 additional cases per 1,000 (or about two cases per 3,000) of the population during ten years.
An average large sized egg weighs about 60g. Egg consumption in the EPIC study was low overall, averaging less than 20 g per day.
The researchers said the associations they found between different foods and ischemic and hemorrhagic stroke could be explained in part by effects on blood pressure Y cholesterol.
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“Those who regularly consume eggs may have other favorable dietary and lifestyle habits,” the study says.
The research paper says that while a single large egg contains about 186 mg of cholesterol, it also contains protein, essential fatty acids, antioxidants, vitamins, and minerals.
They are a “nutrient-rich” food and should be evaluated as a whole, rather than focusing on just one element, such as cholesterol, the researchers said.
The research was also based on self-reported dietary and lifestyle information, which may not always be accurate.
It’s also worth noting that the research was partially funded by the Egg Nutrition Center, which is part of the American Egg Board, though the researchers said “the design, analysis, writing, and interpretation were independently performed by the study authors.” of the study findings. .
One strength of the research was that it is based on large numbers of people and studies that heavily adjusted their data for important factors, such as physical activity, body mass index and smoking, that might have changed the results. .
But two of the studies did not adjust for any of these factors, and one only adjusted for people’s age, making the result less reliable.
However, Victoria Taylor, senior dietitian at the British Heart Foundation, said: “This review reinforces previous research that moderate egg consumption does not increase the risk of heart disease in healthy people. They can be eaten as part of a healthy diet.
“Eggs are a nutritious food, but you have to pay attention to how the eggs are cooked and the decorations that come with them. For example, poached eggs on whole wheat toast are a much healthier meal than a traditional fry.
“The fact that eggs may reduce the risk of stroke is interesting, however more research is needed to fully understand this association.”
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