Intake of animal products such as eggs, dairy products, and fish LOWERS the risk of stroke by 28%

This post includes a summary of a study published in the International Journal of Epidemiology Volume32, Issue4Pp. 536-543 and a recipe for chopped mushrooms, eggs and onion.

Study title and authors:
Intake of animal products and stroke mortality in the Hiroshima/Nagasaki Life Span Study

Books:

Catherine Sauvaget1, Jun Nagano1,2, Naomi Allen3, Eric J Grant1 and Valerie Beral3

1Department of Epidemiology, Radiation Effects Research Foundation, Hiroshima, Japan.
2Institute of Health Science, Kyushu University, Fukuoka, Japan.
3Cancer Research UK Epidemiology Unit, Oxford University, Oxford, UK.

This study can be accessed at: http://ije.oxfordjournals.org/content/32/4/536.abstract
 
This study of 40,349 adults, with sixteen years of follow up, found that those who ate the most eggs, dairy products and fish had a 28% lower risk of stroke than those who ate the least.
 
The author concluded: "Intake of animal products such as eggs, dairy products, and fish may be protective against intracerebral haemorrhage"
 
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Recipe of the day

Chopped Mushrooms, Eggs and Onion

Makes 6 to 8 servings.

Ingredients:

1 medium onion, finely diced

Food Mall: Eggs

1/4 cup lard

10-12 medium white mushrooms, finely chopped
12 hard boiled eggs, peeled and finely chopped
Freshly ground black pepper to taste

Instructions:
Saute the onion in the lard until golden brown. Add the mushrooms and saute another 5 minutes or so, stirring frequently, until mushrooms are softened and turned dark.

Remove from heat and let cool.

Mix together with the eggs and pepper.

Chill until ready to serve.