Egg consumption and risk of type 2 diabetes mellitus in middle and elderly Chinese population

Ni, Li-Ping; Du, Li-Yun; Huang, Yi-Qian; Zhou, Jianying

doi:10.1097/md.0000000000019752

Cited by 5 publications

(6 citation statements)

References 32 publications

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“…The same trend was observed in Korean T2DM patients, and higher egg consumption increased the risk for CVD, thus providing a basis for the development of an optimal dietary cholesterol intake guideline for the Korean population [109]. In middle-aged and elderly Chinese people, the association between egg consumption and T2DM was nonlinear, and higher egg consumption was not associated with an elevated risk for T2DM [101]. However, another Chinese study showed higher egg consumption is associated with an increased risk of diabetes and with the same amount of intake, women were at an increased risk than men [110].…”

Section: Egg and Type 2 Diabetes Mellitussupporting

confidence: 54%

“…The relationship between egg intake and risk of T2DM is also complicated. In observation studies reported from several countries, no association is observed between egg consumption and T2DM in healthy persons or no hazardous in T2DM patients [3,4,9,[97][98][99][100][101]. In some cases, egg consumption lowers the risk of T2DM or ameliorates glycemic control [96,[102][103][104][105][106][107].…”

Section: Egg and Type 2 Diabetes Mellitusmentioning

confidence: 93%

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Nutritional Viewpoints on Eggs and Cholesterol

Sugano

Matsuoka²

2021

Foods

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Although most current epidemiologic studies indicate no significant association between consuming one egg daily and blood cholesterol levels and cardiovascular risk, arguments still persist with a positive association. Since the diet is one of the most influential factors for this association, we illustrate characteristic features in Japanese people whose dietary pattern is distinct from that, for example, the US (United States) population. Available epidemiologic studies in healthy Japanese people show no association between consumption of one egg daily and blood cholesterol level, consistent with those observed in the US population. However, when consumption of major nutrients and food sources of cholesterol are compared to the US population, Japanese people may have an extra-reserve against the influence of eggs on cardiovascular risk markers, despite consuming relatively more eggs. Further discussion on the influence of nutrients contained in the egg and dietary pattern, including interaction with gut microbes, is necessary. In addition, special consideration at the personalized level is needed for judgment regarding dietary cholesterol not only for hypercholesterolemic patients but for hyper-responsive healthy persons. Although randomized controlled trials with long-term follow-up are required to evaluate the association between consumption of eggs and human health, available information, at least from the nutritional viewpoint, suggests that egg is a healthy and cost-efficient food worldwide.

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Section: Egg and Type 2 Diabetes Mellitussupporting

confidence: 54%

Section: Egg and Type 2 Diabetes Mellitusmentioning

confidence: 93%

Nutritional Viewpoints on Eggs and Cholesterol

Sugano

Matsuoka²

2021

Foods

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“…In a study conducted on middle‐aged and older individuals in Korea, it was discovered that egg consumption was negatively correlated with the risk of T2DM in men, but indicated the presence of gender differences in women (Lee & Kim, 2018). Other research affirmed the relationship between egg consumption and T2DM is not linear and higher egg consumption is not associated with high risk of T2DM in middle‐aged and elderly Chinese people, however, it is indicated that future prospective studies are needed to confirm these findings (Ni et al., 2020). Additionally, a cohort study in the United Kingdom suggested that high egg intake was associated with higher blood sugar concentration and negative cardiovascular outcomes in T2DM patients (Guo et al., 2018).…”

Section: Egg Consumption and Diabetes Mellitusmentioning

confidence: 99%

Egg consumption and health effects: A narrative review

Şanlıer¹,

Üstün²

2021

Journal of Food Science

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This study was planned and conducted to investigate the effects of egg consumption on metabolic syndrome components and potential mechanisms of action on humans. Egg, an important source of animal protein, is defined as a functional food containing various bioactive compounds that can affect the proinflammatory and anti-inflammatory pathways. As a matter of fact, the egg can show immunomodulatory, anti-inflammatory, antioxidant, anticancer, or antihypertensive effects with its bioactive components. It is claimed that egg consumption may protect individuals against metabolic syndrome by increasing HDL-C levels and reducing inflammation. The increase in egg consumption creates the perception that it may lead to cardiovascular diseases due to its cholesterol content. However, there is insufficient evidence as to whether dietary cholesterol-lowers LDL-C. The possible potential mechanisms of egg impact on human health, MEDLINE, Embase, the Cochrane Central, www.ClinicalTrials. gov, PubMed, Science Direct, Google Scholar, and selected websites including) and databases were examined in this regard. With a view to delving into the rather mysterious relationship between egg cholesterol and blood cholesterol, it is necessary to understand the absorption of cholesterol from the egg and to know the functioning of the intestinal microbiota. Studies conducted to date have generally yielded inconsistent results regarding egg consumption and risks of CVD, diabetes, and metabolic syndrome.

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“…Furthermore, as we have seen in unadjusted analyses, other authors found associations compatible with possible benefits of egg consumption on blood sugar levels. For example, in a cross-sectional study of more than 3 thousand Chinese adults, a dose–response curve showed that with the increase in egg consumption, the risk of type 2 diabetes first increased and then decreased 32 . Some authors argue that the protective effect of the eggs consumed on glycemia could be due to the higher intake of specific bioactive components of this food involved in the pathophysiology of type 2 diabetes 33 , specifically choline and polyunsaturated fatty acids (linolenic and docosahexaenoic acids) 34 .…”

Section: Discussionmentioning

confidence: 99%

The association of egg consumption with blood pressure levels and glycated hemoglobin in Spanish adults according to body mass index

Mesas

Garrido‐Miguel

Fernández‐Rodríguez

et al. 2022

Sci Rep

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The objective of this study was to evaluate the association of egg consumption with blood pressure (BP) and glycated hemoglobin (HbA1c). In addition, it was assessed whether this association changes according to body weight status. This cross-sectional study is based on multicenter data from Spanish adult participants in the EVIDENT II trial. Egg consumption was assessed with a Food Frequency Questionnaire, and data on BP and HbA1c were collected using standardized procedures. Linear regression and ANCOVA models adjusted for the main confounders were performed. The analyses were stratified by body weight status. A total of 668 participants were analyzed (mean age 52.4 ± 11.8 years, 62.3% women). Compared with lower consumption, higher egg consumption was associated with lower systolic (ß = − 6.15 ± 1.74; p-for-trend = 0.017), diastolic (ß = − 4.41 ± 1.03; p-for-trend = 0.002), and mean arterial pressure (ß = − 4.99 ± 1.17; p-for-trend = 0.003) and with lower HbA1c (ß = − 0.19 ± 0.06; p-for-trend = 0.019) levels. These associations lost statistical significance in the adjusted analyses. The results did not vary by body weight status. In conclusion, consumption of up to 1 egg per day is not associated with BP or HbA1c, even in overweight or obese individuals. Our findings suggested that this frequency of egg consumption is safe as part of a healthy diet and lifestyle for cardiometabolic risk.

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Egg consumption and risk of type 2 diabetes mellitus in middle and elderly Chinese population

Cited by 5 publications

References 32 publications

Nutritional Viewpoints on Eggs and Cholesterol

Nutritional Viewpoints on Eggs and Cholesterol

Egg consumption and health effects: A narrative review

The association of egg consumption with blood pressure levels and glycated hemoglobin in Spanish adults according to body mass index

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