In addition, eggs contain a substantial amount of high-quality protein, which tends to increase satiety and reduce variation in plasma glucose and insulin levels [42] The relative stability of insulin levels and blood glucose levels prevents the development of insulin resistance, thereby reducing the risk of the level of chronic inflammation [43] and improving coagulopathy [44] and oxidative stress [45], which in turn reduces the risk of stroke and hypertension [46]. This evidence concerns the gene INS and stroke disorder.