Dietary cholesterol or egg consumption do not increase the risk of stroke, Finnish study finds

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Dietary cholesterol or egg consumption do not increase the risk of stroke, Finnish study finds

A new study Finland shows that a moderately high intake of dietary cholesterol or consumption of up to one egg per day is not associated with an elevated risk of stroke. Furthermore, no association was found in carriers of the APOE4 phenotype, which affects cholesterol metabolism and is remarkably common among the Finnish population.

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