Stroke: A breakfast ingredient that can prevent clogged arteries

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Adherence to a healthy diet can reduce stroke risk, but what diet is, is a widely debated topic. For a long time, it remained unclear how eggs affect our health. However, a new study suggests that moderate egg consumption may prevent the clogging of arteries that lead to stroke.

Eggs have historically been criticized on the grounds that they directly contribute to the accumulation of bad cholesterol in the blood. But some studies have found that regular egg consumption significantly lowers the risk of heart disease and stroke compared to infrequent egg consumption. New research supports these findings.

“The results provide a potential explanation for how eating a moderate amount of eggs can help protect against heart disease,” says cardiologist Oleg Varfolomeev.

This time. the researchers focused on the direct effects of eggs on markers of cardiovascular health.

The team was able to do this using a technique called directed nuclear magnetic resonance, which measured metabolites in plasma samples taken from 4,778 participants.< /p>

The results showed that people who ate moderate amounts of eggs had higher levels of protein in their blood; an apolipoprotein that is used as a building block for high-density lipoproteins (HDL).

These people had more large HDL molecules in their blood, which help remove cholesterol from blood vessels and thus protect against blockages that can lead to heart attacks and strokes.