Stroke: The breakfast ingredient that may prevent ‘blockages that lead to strokes’ – study


The liver then excretes them from the body before they’ve had a chance to latch on the arterial walls.

Science Daily detailed the findings with the following statement: “These individuals especially had more large HDL molecules in their blood, which help clear cholesterol from the blood vessels and thereby protect against blockages that can lead to heart attacks and stroke.”

The lead author of the study, Lang Pan, MSc at the Department of Epidemiology and Biostatistics at Peking University added: “Few studies have looked at the role that plasma cholesterol metabolism plays in the association between egg consumption and the risk of cardiovascular diseases, so we wanted to help address this gap.”

“Together, our results provide a potential explanation for how eating a moderate amount of eggs can help protect against heart disease”, added Canqing Yu, Associate Professor at the Department of Epidemiology and Biostatistics at Peking University.



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