吃對雞蛋有助降低中風機率

Eggs have long been considered an important source of high-quality protein, containing a variety of bioactive components beneficial to health. However, the cholesterol content in egg yolks has often been a concern, leading to a long-standing debate about whether or not to eat eggs. Recent research provides a clear answer to this question: for Asians, consuming 3-6 eggs per week can effectively reduce cholesterol levels.Stroke risk。

The Truth About Cholesterol Myths

"Eat egg yolk"Too much cholesterolThe claim that "high cholesterol is bad for your health" originated from an experiment conducted in 1913 by Russian scholar Anichkov. He fed rabbits high-cholesterol foods, resulting in arteriosclerosis. However, this experiment had a major flaw—rabbits are herbivores and shouldn't consume cholesterol in the first place. In fact, the cholesterol in human blood vessels mainly comes not from high-cholesterol foods in the diet, but from the conversion of excess calories from consuming too much high-sugar food. For this reason, many countries, including the United States, have gradually lifted restrictions on dietary cholesterol intake.

Eating eggs in moderation may reduce the risk of stroke. (26%)

A recent study published in the journal *Science in China* has revealed a U-shaped relationship between egg consumption and cardiovascular disease risk—people who eat 3-6 eggs per week have the lowest risk of cardiovascular disease. This large-scale study, a collaboration between US and UK research teams, tracked 410,000 participants with no history of cancer, cardiovascular disease, or diabetes for 8.9 years, recording 83,977 cardiovascular disease cases, 9,985 cardiovascular disease deaths, and 5,103 major coronary events.

The study found that participants who ate eggs daily (about 0.76 eggs) had a lower overall risk of cardiovascular disease compared to those who never ate eggs or rarely ate eggs (about 0.29 eggs), with a 26% reduction in the risk of hemorrhagic stroke.

Both excess and deficiency carry risks.

The study further analyzed weekly egg consumption, and the results showed:

Insufficient intakePeople who eat less than one egg per week have a 221 TP4T increase in cardiovascular disease incidence and a 291 TP4T increase in all-cause mortality.
Excessive intakePeople who eat more than 10 eggs per week have a 39% increased risk of cardiovascular disease and a 13% increased risk of all-round mortality.

It is particularly noteworthy that those who consume more eggs have a higher risk of coronary heart disease and ischemic stroke, while those who consume fewer eggs have a significantly increased risk of hemorrhagic stroke.

The research team concluded that "moderate egg consumption (recommended to be no more than one egg per day) is associated with a lower incidence of cardiovascular events. This finding provides solid scientific evidence for egg consumption recommendations for healthy adults in Asia."

In summary, eggs are undoubtedly a nutritious food; the key is to consume them in moderation. Consuming 3-6 eggs per week allows you to enjoy the nutritional value of eggs while effectively reducing the risk of cardiovascular diseases such as stroke, representing the ideal balance.