Kuopio researchers: eating eggs, increasing cholesterol doesn’t elevate stroke risk

Scientists followed the habits and heart health of more than 1000 Finnish men over a 20 year period since the mid-1980s.

File picture of boiled egg / Credit: iStock

Researchers at the University of Eastern Finland in Kuopio have found that a moderately high intake of dietary cholesterol – the equivalent of eating one egg per day – is not associated with an increased risk of having a stroke.

Previous scientific studies into this topic have been contradictory, with some finding a link between high dietary cholesterol intake and increased stroke risk; while other studies found eating eggs, which are high in cholesterol, reduces the risk of strokes.

The Kuopio researchers followed the diet habits of 1950 men aged 42-60 during the 1980s and again more than 20 years later. Scientists found that neither dietary cholesterol, nor egg consumption was associated with the risk of stroke.

Stroke risk didn’t change even in the 30% of men in the study who were carriers of a specific type of protein which impacts their cholesterol metabolism.