The role of egg consumption in the risk of stroke and coronary heart disease has come under scrutiny over many years.  Since eggs are a major source of dietary cholesterol, with one large egg containing almost 210 mg of cholesterol, it has been recommended to limit egg consumption unless the intake of other foods high in cholesterol is restricted.  However, eggs are also an inexpensive … Continue reading Eating one egg per day associated with a 12% reduced risk of stroke.