Egg Consumption and Risk of Type 2 Diabetes in Men and Women

Djoussé, Luc; Gaziano, J. Michael; Buring, Julie E.; Lee, I-Min

doi:10.2337/dc08-1271

Cited by 142 publications

(130 citation statements)

References 23 publications

(32 reference statements)

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“…Prospective studies have shown similar results. Djoussé et al (14) found that multivariable-adjusted hazard ratios for type 2 diabetes among individuals who consumed $7 eggs/week were 1?58 in men and 1?77 in women, compared with no eggs consumed. In their study of 2849 Chinese adults (aged $20 years), Shi et al (15) found that egg consumption was positively associated with the risk of diabetes.…”

Section: Discussionmentioning

confidence: 99%

Egg consumption and the risk of type 2 diabetes mellitus: a case–control study

Radzevičienė

Ostrauskas

2012

Public Health Nutr.

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Objective: Type 2 diabetes mellitus appears to involve an interaction between susceptible genetic backgrounds and environmental factors including highly calorific diets. As it is important to identify modifiable risk factors that may help reduce the risk of type 2 diabetes mellitus, the aim of the present study was to determine the association between egg consumption and the risk of type 2 diabetes mellitus. Design: A specifically designed questionnaire was used to collect information on possible risk factors of type 2 diabetes mellitus. The odds ratios and 95 % confidence intervals for type 2 diabetes mellitus were calculated by conditional logistic regression. Setting: A case-control study in a Lithuanian out-patient clinic was performed in 2001. Subjects: A total of 234 cases with a newly confirmed diagnosis of type 2 diabetes mellitus and 468 controls free of the disease. Results: Variables such as BMI, family history of diabetes, cigarette smoking, education, morning exercise and plasma TAG level were retained in multivariate logistic regression models as confounders because their inclusion changed the value of the odds ratio by more than 10 % in any exposure category. After adjustment for possible confounders more than twofold increased risk of type 2 diabetes mellitus was determined for individuals consuming 3-4?9 eggs/week (OR 5 2?60; 95 % CI 1?34, 5?08) and threefold increased risk of the disease was determined for individuals consuming $5 eggs/week (OR 5 3?02; 95 % CI 1?14, 7?98) compared with those eating ,1 egg/week. Conclusions: Our data support a possible relationship of egg consumption and increased risk of type 2 diabetes mellitus.

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Section: Discussionmentioning

confidence: 99%

Egg consumption and the risk of type 2 diabetes mellitus: a case–control study

Radzevičienė

Ostrauskas

2012

Public Health Nutr.

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“…A recent reanalysis of the smaller Physicians' Health Study (58) did not show an increase in cardiovascular disease, but did show that regular egg consumption doubled all-cause mortality. Two recent studies (59,60) also showed that consumption of eggs increased new-onset diabetes, independent of other dietary factors.…”

Section: Egg Consumption and Cardiovascular Riskmentioning

confidence: 93%

Dietary cholesterol and egg yolks: Not for patients at risk of vascular disease

Spence¹,

Jenkins

Davignon³

2010

Canadian Journal of Cardiology

121

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“…In general, plant proteins have been related to health benefits more than animal proteins (14)(15)(16)(17) . While vegetable protein intakes have been found to be inversely associated with blood pressure (18) , a high consumption of red and/or processed meat has been associated with a number of adverse cardiovascular health outcomes such as higher systolic blood pressure (19) , increased risk for type 2 diabetes (20)(21)(22) , ischaemic stroke (23) , global and central obesity (24,25) and weight gain (26,27) .…”

mentioning

confidence: 99%

The potential impact of animal protein intake on global and abdominal obesity: evidence from the Observation of Cardiovascular Risk Factors in Luxembourg (ORISCAV-LUX) study

Alkerwi

Sauvageot

Buckley

et al. 2015

Public Health Nutr.

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Objective: To examine the association of total animal protein intake and protein derived from different dietary sources (meat; fish and shellfish; eggs; milk products) with global and abdominal obesity among adults in Luxembourg. Design: Binary logistic regression analysis was used to assess the relationship between animal protein intake (as a percentage of total energy intake) and global obesity (BMI ≥ 30·0 kg/m 2 ) and abdominal obesity (waist circumference ≥102 cm for men and ≥88 cm for women), after controlling for potential confounders. Setting: Observation of Cardiovascular Risk Factors in Luxembourg (ORISCAV-LUX) study. Subjects: The study population was derived from a national cross-sectional stratified sample of 1152 individuals aged 18-69 years, recruited between November 2007 and January 2009. Results: There was an independent positive association between total animal protein intake and both global (OR = 1·18; 95 % CI 1·12, 1·25) and abdominal obesity (OR = 1·14; 95 % CI 1·08, 1·20) after adjustment for age, gender, education, smoking, physical activity and intakes of total fat, carbohydrate, fibre, and fruit and vegetables. Protein intakes from meat, fish and shellfish were positively associated with global and abdominal obesity with further adjustment for vegetal protein and other sources of animal-derived protein (all P < 0·01). Protein derived from eggs or milk products was unrelated to global or abdominal obesity. Conclusions: Our findings suggest that protein derived from animal sources, in particular from meat, fish and shellfish, may be associated with increased risk of both global and abdominal obesity among presumably healthy adults in Luxembourg. These findings suggest that lower animal protein intakes may be important for maintenance of healthy body weight. Keywords Animal protein intake Global obesity Abdominal obesity Cardiovascular risk factorsCross-sectional studyObesity is a rapidly worsening public health problem associated with a variety of co-morbidities including type 2 diabetes, hypertension, stroke and CVD (1) . Obesity is impacting heavily upon health-care systems around the world, including Luxembourg, where 21 % of the population is obese (2) . Obesity occurs in the context of a variety of interrelated demographic, socio-economic and lifestyle factors; nutrition is coming to the fore as a major modifiable determinant. Nutritional epidemiology has produced evidence that an energy-dense and high-fat diet, concomitant with physical inactivity, are independent risk factors for weight gain and obesity (3)(4)(5) .The literature surrounding the effects of protein intake and particular sources of protein on body composition is unclear. Three recent meta-analyses have been conducted, comparing higher-v. lower-protein diets on health outcomes, including body composition (6)(7)(8) , with conflicting conclusions. One indicates that a high protein intake in the context of an energy-restricted diet provides greater improvement in body composition compared with standard protein diet...

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Egg Consumption and Risk of Type 2 Diabetes in Men and Women

Cited by 142 publications

References 23 publications

Egg consumption and the risk of type 2 diabetes mellitus: a case–control study

Egg consumption and the risk of type 2 diabetes mellitus: a case–control study

Dietary cholesterol and egg yolks: Not for patients at risk of vascular disease

The potential impact of animal protein intake on global and abdominal obesity: evidence from the Observation of Cardiovascular Risk Factors in Luxembourg (ORISCAV-LUX) study

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