Excessive consumption of eggs leads to a 25% increase in the risk of stroke

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A stroke is a serious emergency that requires urgent treatment. Of course, prevention is better than cure.

A stroke is a serious, life-threatening disease that occurs when the blood supply to part of the brain is cut off. There are two main causes of stroke: ischemic and hemorrhagic. The first, when the blood supply stops due to a blood clot, accounts for 85 percent of all cases. In the latter case, a weakened blood vessel supplying the brain ruptures.

What the new study found was both surprising and shocking. Higher egg consumption was associated with a higher risk of hemorrhagic stroke but not ischemic stroke. Each additional 20 g of eggs consumed per day increases the risk of hemorrhagic stroke by 25 percent.

An average large egg weighs about 60 g. Egg consumption. The relationship that has been found between various foods and ischemic and hemorrhagic stroke may be partly explained by the effects on blood pressure and cholesterol levels.

One large egg contains about 186 mg of cholesterol and all are in the yolk. To put this into perspective, people with high blood cholesterol are advised to limit their cholesterol intake to about 300 mg per day.

“The health effects of eggs remain highly controversial, with conflicting research findings. . Many studies have shown that moderate consumption”