Eating one egg a day may lower risk of stroke

Conclusion This research broadly supports previous studies in this area, which suggest eating eggs does not increase the chances of getting heart disease or stroke. It raises the possibility that eggs may decrease the risk of having a stroke, but there are limitations to the study, meaning this result may not be reliable. It's interesting that researchers did not find a "dose response" between stroke risk and the number of eggs eaten. Usually, if something is having an effect on the chances of getting a condition, you can see a linear pattern – having more of that food or treatment increases or decreases chances of the disease, perhaps up to a certain point. But in this case, you can't see any clear pattern. Studies that identify just one factor – in this case people's egg consumption –without balancing that with information about their overall diet and lifestyle, may find false associations that are actually explained by other factors. For example, people who eat eggs may be more likely to eat a generally healthy diet, or to exercise more, both of which would decrease the chances of stroke. Another factor to be aware of is that the 12% risk reduction is quite small, and the confidence interval comes fairly close to the point at which the result is no longer statistically significant. This means it is close to the margin of error, so could be down to chance or a blip in the data. It is important to remember to eat a balanced diet, rather than just assuming ...
Source: NHS News Feed - Category: Consumer Health News Tags: Food/diet Neurology Heart/lungs Source Type: news