Egg consumption and risk of cardiovascular diseases and diabetes: A meta-analysis

Li, Yuehua; Zhou, Chenghui; Zhou, Xianliang; Li, Lihuan

doi:10.1016/j.atherosclerosis.2013.04.003

Cited by 125 publications

(139 citation statements)

References 38 publications

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“…No other study were found which reported the effect of egg consumption on abdominal adiposity. Rather than adiposity, egg consumption has mostly been associated with cardiovascular risks due to its high cholesterol and lecithin content (Li et al, 2013;Spence et al, 2013Spence et al, , 2010. In the present study it is most probably that the effect on waist circumference is not only due to egg, but a combined effect of other foods rich in saturated fats as a significant positive correlation was also noted between saturated fat intake and energy derived from eggs (results not detailed herein).…”

Section: Sources Of Energy According To Food Groupssupporting

confidence: 64%

Contribution of Different Food Groups to the Energy Intake and Weight Status of Adults: A Cross-Sectional Study in a Malaysian Public University

Fokeena¹,

Jamaluddin²,

Khaza`ai³

2015

Asian J. of Clinical Nutrition

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Similar to other countries, Malaysia is not spared from the epidemic of obesity. The fundamental cause of obesity is an imbalance between energy intake and expenditure in which diet is a key, modifiable risk factor. While the food and nutrient intake of Malaysian adults is documented, data on the extent to which each food group contributes to total calorie ingested has not been reported to date. A cross-sectional study was conducted among Malaysian adults (n = 360) aged 18-58 years in a public university. Through face-to-face interview, nutrient intake data was collected using a previously validated food frequency questionnaire. The calorie acquired from different food groups was calculated as a percentage of total calorie intake. Body weight, height and waist circumference were also measured. Food group-wise, the highest calorie derived from vegetables, drinks and confectioneries were by normal weight, obese and overweight participants, respectively. Positive correlations were established between percentage of calorie from eggs and waist circumference (p = 0.035) and percentage of calories from sauces and body mass index (p = 0.013). Percentage of calorie from drinks was positively correlated with all three measures of adiposity, namely; body weight (p = 0.010), body mass index (p = 0.044) and waist circumference (p = 0.020). Adiposity was associated with intake of a larger amount of calories from drinks, confectioneries as well as from eggs and sauces and consumption of lesser calories from vegetables. Such a dietary pattern of overweight and obese individuals can predispose them to health complications such as type 2 diabetes, hypertension and cardiovascular diseases.

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Section: Sources Of Energy According To Food Groupssupporting

confidence: 64%

Contribution of Different Food Groups to the Energy Intake and Weight Status of Adults: A Cross-Sectional Study in a Malaysian Public University

Fokeena¹,

Jamaluddin²,

Khaza`ai³

2015

Asian J. of Clinical Nutrition

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“…Evidence for associations between egg intake and increased incidence of diabetes in meta-analyses of prospective cohort studies has been inconsistent, some of which support associations (12)(13)(14)(15)(16) , while others do not (17)(18)(19)(20) . Egg intake is a well known marker for the intake of dietary fat and energy, both of which can contribute to an increase in body weight and risk of developing diabetes.…”

Section: Eggs Intake Incidence Of Diabetes and Increased Cvd Risk Inmentioning

confidence: 99%

“…Intervention studies that controlled for many of these confounding factors, and especially the intake of saturated fat, found, in the main, no significant effect of egg intake on serum LDL-cholesterol (33)(34)(35)(36)(37)(38) , but clear evidence of a dose-response relationship between dietary cholesterol and serum LDL-cholesterol (34) , and considerable variation in the response of serum LDL-cholesterol in both men and women (35,36) . Cross-sectional and prospective cohort studies and meta-analyses, have also reported associations between egg intake and an increased incidence of diabetes, and elevated CVD risk in diabetes (12)(13)(14)(15)(16) .…”

Section: Egg: Nutrient Compositionmentioning

confidence: 99%

“…This action was later endorsed by the American Heart Association, who removed their guideline to restrict dietary cholesterol intake in healthy individuals to 300 mg/d in 2013 (10) the grounds of there being insufficient evidence to link dietary cholesterol with CHD (11) . In spite of these changes, reports of associations between egg consumption and the incidence of diabetes, and increased risk of CVD in diabetes still prevail (2,5,7,8,(12)(13)(14)(15)(16) . This may be explained, in part, by residual confounding, with eggs acting as a marker of diets that are higher in saturated fat and energy, and also because eggs are simply easier to quantify than other dietary constituents in methods that rely on 24 h recall.…”

mentioning

confidence: 99%

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Eggs: good or bad?

Griffin

2016

Proc. Nutr. Soc.

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Eggs have one of the lowest energy to nutrient density ratios of any food, and contain a quality of protein that is superior to beef steak and similar to dairy. From a nutritional perspective, this must qualify eggs as 'good'. The greater burden of proof has been to establish that eggs are not 'bad', by increasing awareness of the difference between dietary and blood cholesterol, and accumulating sufficient evidence to exonerate eggs from their associations with CVD and diabetes. After 60 years of research, a general consensus has now been reached that dietary cholesterol, chiefly from eggs, exerts a relatively small effect on serum LDL-cholesterol and CVD risk, in comparison with other diet and lifestyle factors. While dietary guidelines have been revised worldwide to reflect this view, associations between egg intake and the incidence of diabetes, and increased CVD risk in diabetes, prevail. These associations may be explained, in part, by residual confounding produced by other dietary components. The strength of evidence that links egg intake to increased CVD risk in diabetes is also complicated by variation in the response of serum LDL-cholesterol to eggs and dietary cholesterol in types 1 and 2 diabetes. On balance, the answer to the question as to whether eggs are 'bad', is probably 'no', but we do need to gain a better understanding of the effects of dietary cholesterol and its association with CVD risk in diabetes. Eggs: Dietary: Cholesterol: CVD: DiabetesAn egg is equipped to support life, with a profile of essential micronutrients that is unparalleled by any other food. Eggs are relatively low in energy (326·35 kJ (78 kcal)/medium egg) and saturated fat (1·7 g/medium egg) in comparison with other animal products, and can boast the highest quality of dietary protein, with certain dairy foods (1) . Eggs also represent the principal source of dietary cholesterol, which has been a major barrier to egg consumption, primarily because of the outdated, but popular misconception that egg cholesterol converts directly into serum cholesterol, and thus increased risk of CVD. While dietary and serum cholesterol are the same chemical entity, the concentration of serum cholesterol (LDL-cholesterol) falls under the physiological control of whole-body cholesterol homeostasis. This process can be influenced by numerous dietary factors, including dietary cholesterol and fatty acids, but depends ultimately on the essential requirement of cells for cholesterol, and reciprocal interplay between the biosynthesis of cholesterol in tissues, and absorption of cholesterol and bile acids in the gut.A growing body of evidence from prospective cohort studies (2)(3)(4) , systematic reviews and meta-analyses (5)(6)(7)(8) have culminated in a consensus that eggs, and dietary cholesterol derived from eggs, exert a relatively small and clinically insignificant effect on serum LDL-cholesterol in comparison with other lifestyle factors. In one study, modifiable lifestyle factors accounted for <40 % of CHD mortality, to which eating one eg...

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“…Additionally, eggs are well known to contain active compounds that may have a role in essential human nutrition and the prevention and therapy of chronic diseases (Miranda et al, 2015). However, despite all their positive nutritional aspects, egg consumption was traditionally associated with adverse factors for human health, mainly due to their elevated content in saturated fat (about 30 g/kg) and cholesterol (about 2 g/ kg) (Li, Zhou, Zhou, & Li, 2013;Weggemans, Zock, & Katan, 2001). …”

Section: Introductionmentioning

confidence: 99%

Technological development of functional egg products by an addition ofn-3 polyunsaturated-fatty-acid-enriched oil

Lamas

Anton

Miranda

et al. 2015

CyTA - Journal of Food

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Egg consumption and risk of cardiovascular diseases and diabetes: A meta-analysis

Cited by 125 publications

References 38 publications

Contribution of Different Food Groups to the Energy Intake and Weight Status of Adults: A Cross-Sectional Study in a Malaysian Public University

Contribution of Different Food Groups to the Energy Intake and Weight Status of Adults: A Cross-Sectional Study in a Malaysian Public University

Eggs: good or bad?

Technological development of functional egg products by an addition ofn-3 polyunsaturated-fatty-acid-enriched oil

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