Eggs are a popular and affordable protein source that can be prepared in a variety of ways. However, there has been ongoing debate surrounding their impact on cardiovascular health.

In particular, there has been concern that eating eggs could increase the risk of stroke. In this article, we will explore the existing research on the relationship between egg consumption and stroke risk.

What is stroke?

Stroke is a serious medical condition that occurs when blood flow to the brain is interrupted. This can happen as a result of a blocked artery (ischemic stroke) or due to bleeding in the brain (hemorrhagic stroke).

Symptoms of stroke can include difficulty speaking, severe headaches, numbness or weakness on one side of the body, and problems with vision or balance.

Why has there been concern about eggs and stroke risk?

One large egg contains around 185mg of cholesterol, which is found in the yolk. For many years, it was believed that high dietary cholesterol intake could increase the risk of cardiovascular disease, including stroke.

However, more recent research has challenged this idea, suggesting that the cholesterol in food may have less of an impact on blood cholesterol levels than previously thought. Some studies have even found that dietary cholesterol intake has little or no association with stroke risk.

What does the research say?

A number of studies have investigated the potential link between egg consumption and stroke risk. Overall, the results have been mixed.

Some studies have found a positive association between egg consumption and stroke risk, while others have found no significant relationship. Below, we will discuss some of the key findings.

Positive association between egg consumption and stroke risk

A study published in the Journal of the American Medical Association (JAMA) in 1999 found that men who ate seven or more eggs per week had a 23% higher risk of hemorrhagic stroke than men who ate fewer than two eggs per week.

The same study found no significant relationship between egg consumption and ischemic stroke risk. However, it is worth noting that this study was conducted in a population with a high prevalence of hypertension (high blood pressure), which is a key risk factor for stroke.

A more recent study published in the journal Stroke in 2019 found that eating more than two eggs per week was associated with a higher risk of hemorrhagic stroke in Chinese adults.

The authors of the study noted that eggs are a popular food in China and that the average egg consumption in their study population was much higher than in many other countries.

No significant relationship between egg consumption and stroke risk

Other studies have found no significant association between egg consumption and stroke risk.

A study published in the American Journal of Clinical Nutrition in 2016 examined the association between egg consumption and stroke risk in three large cohorts of US men and women. The authors found no significant association between egg consumption and overall stroke risk, although they did note a borderline significant association between egg consumption and hemorrhagic stroke risk in women.

A study published in the European Journal of Clinical Nutrition in 2012 also found no significant relationship between egg consumption and stroke risk in a population of Finnish men.

The authors of this study noted that previous research had focused mainly on the relationship between egg consumption and coronary heart disease (a condition in which the arteries supplying blood to the heart become narrowed), rather than stroke.

Interpreting the research

The mixed findings from the research suggest that there may not be a straightforward relationship between egg consumption and stroke risk. Some studies have found a positive association, while others have found no significant relationship.

It is worth noting that many of these studies are observational in nature, meaning that they can only show an association, rather than prove causation. Other factors, such as overall diet and lifestyle, may also influence stroke risk.

Other health benefits of eating eggs

While there may be debate surrounding their impact on stroke risk, eggs are a good source of essential nutrients, such as protein, vitamin D, and choline. They are also relatively low in calories and can help to keep you feeling full for longer.

Some studies have suggested that eating eggs may be beneficial for other aspects of health, such as cognitive function and eye health.

Conclusion

The research on the relationship between egg consumption and stroke risk is complex and equivocal. While some studies have found a positive association, others have found no significant relationship.

It is worth noting that eggs are a good source of essential nutrients and can be part of a healthy, balanced diet. If you are concerned about your stroke risk, it is important to speak to your doctor and discuss any lifestyle changes you can make to reduce your risk.