Stroke

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Rehabilitation

In 2002 NeuroRehabilitation published a study which found that a 4-week rehabilitation program which consisted of strength training significantly increased muscle power in stroke patients with no negative effects on spasticity. [Source]

In 2016 the Journal of the American College of Nutrition published a meta-analysis of 7 studies which found that consumption of up to one egg per day was associated with a reduced risk of stroke. The data also showed no association between egg consumption and increased or decreased risk of cardiovascular disease. [Source]
In 2013 The American Journal of Clinical Nutrition published a meta-analysis of 16 studies which showed that egg consumption is not associated with an increased risk for cardiovascular disease or cardiovascular mortality among the general population – however, the data also showed that egg consumption may be associated with an increased incidence of type 2 diabetes among the general population and an increased cardiovascular risk among diabetic patients. [Source]
In 2006 Medical Science Monitor published a study representing 9,734 adults. The results showed no difference in stroke or cardiovascular risk between those who consumed greater than 6 eggs per week compared to those who consumed none or less than one egg per week. [Source]
In 2014 ESPEN published a study based on 1,848 participants of a previously conducted heart study which showed that there was no association between coronary artery calcium – a predictor of heart disease – and egg consumption. [Source]

In 2016 Physical Therapy published a study based on 63 adults (40 with stroke and 23 age-matched healthy controls) which found that individuals with stroke spent more time sitting and less time engaged in physical activity compared to their peers. Much of the time spent sitting was for prolonged periods. [Source]