Stroke is a leading cause of death worldwide, claiming the lives of millions of people every year. Those who do not succumb to the condition are frequently left crippled, but fortunately, it is highly avoidable.
According to some research, one food that is highly touted for its health benefits should be used in moderation.
Ischemic and haemorrhagic strokes are the two forms of stroke. The first happens when blood flow to the brain is blocked by a blockage, whereas haemorrhagic strokes are caused by a ruptured blood artery in the brain.
Doctors estimate that 90 percent of accidents are preventable, thus controlling risk factors is critical.
According to certain studies, eggs should be consumed in smaller amounts in order to avoid the illness.
Protein, vitamins, and minerals are all found in abundance in both egg whites and yolks.
The yolk of an egg includes critical amino acids and fat-soluble vitamins like vitamin E and D, whereas the white contains the majority of the protein.
Eggs, on the other hand, have long been feared for their role in heart disease due to their high cholesterol level.
There have been a plethora of studies looking into the consequences of egg eating, but the results have been mixed.
In one meta-analysis, a team of researchers conducted a review to assess the link between egg consumption and stroke risk.
They found: “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.”
Three computerized databases, previous reviews, meta-analyses, and bibliographies of prospective cohort studies were used to reach this conclusion.
They also added: “Five studies showed an increased of stroke, although the results were not statistically significant, some indicated a significant or non-significant inverse relationship.”
More research from the Comprehensive Heart Failure Centre at the University of Wurzburg in Germany appeared to link eating more eggs to a 41 percent increased risk of haemorrhagic stroke.
The researchers looked at data from diet questionnaires filled out by US individuals between 1987 and 2011 to see if there was a link between meat consumption and stroke risk.
A total of 699 stroke incidents were observed among 11,601 participants over the course of the study’s 22.7-year follow-up period.
The report revealed that consuming more eggs was only associated with an increased risk of haemorrhagic stroke.
Red meats were linked to ischemic stroke, which is more common, according to the study.
The study’s limitation was that the researchers collected data on individuals’ protein intake at only two points in time, which did not account for changes in dietary preferences over time.
Further research suggests that eating fewer eggs can reduce the risk of stroke by more than 10 percent.
According to a study published in the Journal of the American College of Nutrition, eating up to one egg per day is linked to a 12 percent lower risk of stroke.
Furthermore, the risk decreases were observed for both ischemic and hemorrhagic strokes, as well as fatal stroke.
Stroke is commonly thought to be the result of poor cardiovascular health, but there are a number of other causes to prevent.
High blood pressure, a lack of exercise, and a poor diet are the main culprits, but obesity, high cholesterol, and diabetes can all play a role. People who manage these conditions well have a good chance of lowering their risk of having a stroke.
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