A new study reveals that the humble egg is not associated with stroke risk. The University of Eastern Finland recently released a study that debunks the myth that eggs can cause strokes and further clarifies that eggs are not linked to high blood pressure. In fact, there is some evidence that they could be beneficial.
The study indicates that eggs could actually protect against high blood pressure and the benefits could even extend to those genetically susceptible to the effects of cholesterol.
There are certain peptides found in egg white and phospholipids in egg yolks that help the blood vessels to widen and reduce blood pressure which will improve blood flow.
Eggs also contain antioxidants which help to reduce oxidative stress. Which further reduces blood pressure. Regulating blood pressure helps to keep the blood flowing freely around the body and to the brain.
Those consuming the most eggs had lower diastolic blood pressure was lower in those consuming the most eggs while cholesterol intake was not associated with having a stroke. Similar results were found even when they assessed blood pressure and stroke risk in individuals who are genetically susceptible to the effects of dietary cholesterol
The Finnish study included 1,950 middle aged and older men, finding that neither dietary cholesterol nor egg consumption was associated with the risk of a stroke, not even for the genetically susceptible. The men tested had their egg and cholesterol intake measured at the start of the experiment. They were watched for over a 21 year period to see if they had a stroke or high blood pressure.
Similar results were found even when they assessed blood pressure and stroke risk in individuals who are genetically susceptible to the effects of dietary cholesterol