In a new study, scientists found that eating dietary cholesterol moderately may not increase the risk of stroke.
They found that eating up to one egg per day is not linked to elevated stroke risk.
The research was conducted by a team from the University of Eastern Finland.
The links between eating eggs or dietary cholesterol and stroke risk have been contradictory.
Some studies have shown a link between high dietary cholesterol intake and a higher risk of stroke.
But other studies have linked eating eggs with a lower risk of stroke. They found that for most people, dietary cholesterol plays a very small role in their blood cholesterol levels.
In the study, the team examined the dietary habits of 1,950 men aged between 42 and 60 years who did not have heart disease at the beginning of the study.
Many people had an average daily dietary cholesterol intake of 520 mg and they consumed an average of one egg per day. One egg contains approximately 200 mg of cholesterol.
During a follow-up of 21 years, 217 men were diagnosed with a stroke.
The team found that neither dietary cholesterol nor egg consumption was linked to the risk of stroke.
The result was the same even in people with APOE4, which can strongly impact cholesterol metabolism in the body.
The findings suggest that moderate eating of cholesterol or daily egg consumption are not linked to the risk of stroke.
The researchers suggest that future work needs to examine how eating eggs influences health in people with pre-existing heart disease.
The study is published in the American Journal of Clinical Nutrition.
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