Stroke: The healthy food that may increase the risk of stroke by 41% – limit intake

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Stroke can be broken down into two types – ischaemic and haemorrhagic. The first occurs when blood flow to the brain becomes obstructed due to a blockage, while haemorrhagic strokes are usually caused by a ruptured blood vessel in the brain. Doctors estimate that a staggering 90 percent of incidents are avoidable, so managing risk factors is essential. Some studies imply that eggs should be consumed in smaller amounts to avoid the condition.

Both egg whites and egg yolks are considered rich in nutrients, namely protein, vitamins and minerals.

The yolk of eggs contains essential safety acids and fat-soluble vitamins, such as vitamin E and D, while most of the protein is concentrated in the white of the egg.

But due to their high cholesterol content, eggs have often been feared for their role in causing ailments in relation to the heart.

Studies investigating the effects of egg consumption are plentiful, but inconsistent results have been produced.

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In one meta-analysis published in the journal Frontiers in Nutrition, researchers carried out a review to quantify the link between egg consumption and stroke risk.

The authors noted: “A decreased risk was observed for the intake of one to four eggs weekly and an increased risk for the intake of more than six eggs weekly.

“The results were significant at an intake of 10 eggs weekly.”

The conclusion was drawn from the analysis of three electronic databases, previous reviews, meta-analyses, and bibliographies of prospective cohort studies.

Elsewhere in the paper, the authors added: “Five studies showed an increased of stroke, although the results were not statistically significant, some indicated a significant or non-significant inverse relationship.”

Further research conducted at the Comprehensive Heart Failure Centre at the University of Wurzburg in Germany, appeared to suggest that eating more eggs was linked to a 41 percent of haemorrhagic stroke.

The researchers, who had set out to investigate the link between stroke risk and meat consumption, reviewed data from diet questionnaires filled out by US participants between 1987 and 2011.

During the follow-up period of 22.7 years, a total of 699 stroke incidences were recorded, among 11,601 participants.

The findings revealed eating more eggs was linked to a higher risk of haemorrhagic stroke only.

The researchers noted that red meats were associated with ischaemic stroke, which is more prevalent.

A limitation of the study was that researchers had only obtained data on the protein intake of participants at two points in time, which failed to account for changes in dietary habits over the years.

Further research has suggested that eating smaller quantities of eggs could lower the risk of stroke by more than 10 percent.

A study published in the Journal of the American College of Nutrition reports that eating up to one egg per day was associated with a 12 percent reduction of stroke risk.

What’s more, the reductions in risks held for both types of stroke – ischaemic and haemorrhagic – as well as fatal stroke.

Stroke is generally understood as the result of poor cardiovascular health, another are several culprits to avoid.

The main offenders include high blood pressure, lack of exercise and poor diet, but obesity, high cholesterol and diabetes can also be influential. Managing these conditions effectively offer strong chances of lowering stroke risk.

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