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Higher egg intake linked to lower stroke risk in Asia, but not North America and Europe

A new study published in the Frontiers in Nutrition journal found that egg consumption is linked to a lower risk of stroke. However, when researchers broke this correlation out between global regions, they found that this trend held true in Asia, but not in North America or Europe.

While there was a significant distinction between geographies for the stroke risk of egg eaters, this risk varied with levels of consumption. Consuming up to 200 grams or four eggs per week was associated with a decreased risk of stroke whereas eating over 300 grams or six eggs weekly increased the associated risk of stroke. Researchers found that those who ate upwards of 10 eggs had a significantly stronger risk of stroke than others.

However, determining an accurate threshold for the optimal quantity of eggs requires further study, per the study's findings.

The study was based on a collective analysis of 16 publications involving 24 prospective cohort studies with 1.3 million participants from the U.S., Finland U.K., Sweden, China, Japan and Iran. Due to the observational nature of the original studies, researchers noted that as egg consumption was self-reported, there is a possibility of measurement errors or a misassociation between egg consumption and stroke reduction.

The study also notes that previous epidemiological studies have produced “inconsistent results.”

In the observational findings, increased egg consumption in the United States was not only associated with a greater risk of stroke but also with increased intake of red and processed meat as well as less skim milk, vegetables, fruits and exercise.

As a result of these differences in diet patterns between regions, the researchers posited that regional differences between egg intake and stroke risk may have an association with other variables outside of the ingestion of this particular dairy product. Researchers said this finding needs confirmation from further studies conducted across a wider geographic region.

Despite this identified risk of stroke linked to egg consumption of more than four eggs weekly, both China and the U.S. recommend consuming eggs as part of a healthy diet. China’s public health guidelines encourage 40 to 50 grams of egg daily for an adult.

Even with these findings showing that stroke risk and eggs are interconnected, the study notes that “egg intake remains a controversial topic as eggs have a multifaceted effect.” While this research shows a clear link between North Americans and Europeans elevating stroke risk with substantial egg consumption, researchers said, “some components in the egg such as vitamins and zinc may have protective effects against stroke.”