Anything But a Curate’s Egg

Filed under Commercial & Tourism, Sport & Recreation, Throsby ~ by Throsby on  23 May 2019

Throsby likes nothing better than 1.) eggs Benedict for brekky, and 2.) good news from research funded by the partisans it favours.

In this case it’s about eggs – which is a nice change from ongoing research that modest alcohol consumption is good for you.

Now every food manufacturer or producer and his Mum are climbing on the “lower blood pressure” bandwagon. But if it’s even possibly true, and no proven downside, then there’s no harm in retaining them in the diet.

But, really, eggs, bad for you? They’d have to be carcinogenic before Throsby would think twice about cracking that shell.

New study finds eating eggs daily is not linked with stroke risk

A new study has debunked common myths and found that the humble egg may help keep blood pressure in check and is not associated with stroke risk.

The University of Eastern Finland study released this month confirmed that daily egg consumption is not linked to blood pressure or stroke, and in fact, may possibly be beneficial. The study adds to existing evidence that eating eggs could actually protect against high blood pressure, and indicates the benefits extend even to those genetically susceptible to the effects of cholesterol.

There are specific peptides found in egg white and phospholipids in egg yolks that help blood vessels widen, reduce blood pressure and improve blood flow. Eggs also contain antioxidants which help to reduce oxidative stress, further reducing blood pressure. Regulating blood pressure helps to keep the blood (and therefore oxygen and nutrients) flowing freely around the body and to the brain.

For more information on the study, please see here.

In summary

The Finnish study included 1,950 middle-aged and older men, finding neither dietary cholesterol nor egg consumption was associated with risk of stroke; not even for those genetically susceptible to effects of dietary cholesterol. The researchers measured egg and cholesterol intake in the group at the start of the study and the men were followed over a 21 year period to see if they developed high blood pressure and/or had a stroke. (Blood pressure is the main risk factor for stroke.)

Key results
  • Egg intake was not associated with having a stroke
  • Cholesterol intake was not associated with having a stroke
  • Egg consumption was not associated with blood pressure. So those consuming the most eggs (>45g/day (around 5+ eggs per week) had similar blood pressure to those consuming the least amount of eggs (<15g/day (around 1-2 eggs per week). In fact diastolic blood pressure was lower in those consuming the most eggs
  • Similar results were found even when they assessed blood pressure and stroke risk in individuals who are genetically susceptible to the effects of dietary cholesterol

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