A new study from the University of Eastern Finland shows that a moderately high intake of dietary cholesterol or consumption of up to one egg per day is not associated with an elevated risk of stroke. Furthermore, no association was found in carriers of the APOE4 phenotype, which affects cholesterol metabolism and is remarkably common among the Finnish population. The findings were published in the American Journal of Clinical Nutrition .
Findings from earlier studies addressing the association of dietary cholesterol or egg intake with the risk of stroke have been contradictory. Some studies have found an association between high dietary cholesterol intake and an increased risk of stroke, while others have associated the consumption of eggs, which are high in cholesterol, with reduced risk of stroke. For most people, dietary cholesterol plays a very small role in affecting their serum cholesterol levels. However, in carriers of the apolipoprotein E phenotype 4 ̵
The dietary habits of 1,950 but aged between 42 and 60 years with no baseline diagnosis or At cardiovascular disease were assessed at the onset of the Kuopio Ischemic Heart Disease Risk Factor Study, KIHD, in 1984-1989 at the University of Eastern Finland. APOE phenotype data were available for 1,015 of the men participating in the study. Of those, 32% were known carriers of APOE4.
During a follow-up of 21 years, 217 were diagnosed with stroke. The study found that neither dietary cholesterol nor consumption was associated with the risk of stroke – not even in carriers or APOE4.
The findings suggest that moderate cholesterol intake or daily egg is not associated with the risk of stroke, even in individuals who are genetically predisposed to a greater effect or dietary cholesterol on serum cholesterol levels. In the highest control group, the study participants had an average daily dietary cholesterol intake of 520 mg and they consumed an average of one egg per day, which means that the findings cannot be generalized beyond these levels. One egg contains approximately 200 mg of cholesterol. In this study, about a fourth of the total dietary cholesterol consumed came from eggs. Furthermore, the generalisability of this study is also influenced by the fact that the study population did not have pre-existing cardiovascular disease at baseline and the size of the study population was relatively small. Therefore, the findings of the study should be verified in a larger cohort as well as in people with pre-existing cardiovascular disease, who are currently advised to limit their intake or cholesterol and eggs. [Source]
Materials provided by University of Eastern Finland . Note: Content may be edited for style and length.