“…Our results regarding eggs and blood pressure are overall consistent with those from other cross-sectional and prospective studies carried out with different adult populations in several countries 17 – 20 . However, other studies found contradictory results both in the US 12 , 21 and in other countries 11 , 22 .…”
Section: Discussionsupporting
confidence: 91%
“…However, these unexpected results remain not completely justified since our analyses were adjusted for these variables. Future studies are needed to better understand why egg consumption might present a nonlinear relationship with peripheral blood pressure levels 20 , particularly in obese individuals, as observed in the present analyses.…”
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.
“…Our results regarding eggs and blood pressure are overall consistent with those from other cross-sectional and prospective studies carried out with different adult populations in several countries 17 – 20 . However, other studies found contradictory results both in the US 12 , 21 and in other countries 11 , 22 .…”
Section: Discussionsupporting
confidence: 91%
“…However, these unexpected results remain not completely justified since our analyses were adjusted for these variables. Future studies are needed to better understand why egg consumption might present a nonlinear relationship with peripheral blood pressure levels 20 , particularly in obese individuals, as observed in the present analyses.…”
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.
“…1 ). From the 30 studies, 13 were conducted with data from populations living in the USA [ 24 , 25 ••, 26 – 29 , 30 •, 31 – 34 , 35 •, 36 ], eight from China [ 15 , 35 •, 37 , 38 ••, 39 – 42 ], eight from Europe [ 43 – 50 ], one from Iran [ 51 ], and one was a multinational cohort study [ 52 •]. Fig.…”
Purpose of Review
This review summarizes recent evidence published since a previous review in 2018 on the association between egg consumption and risk of cardiovascular disease (CVD) mortality, CVD incidence, and CVD risk factors.
Recent Findings
No recent randomized controlled trials were identified. Evidence from observational studies is mixed, with studies reporting either an increased risk or no association of highest egg consumption with CVD mortality, and a similar spread of increased risk, decreased risk, or no association between egg intake and total CVD incidence. Most studies reported a reduced risk or no association between egg consumption and CVD risk factors. Included studies reported low and high egg intake as between 0 and 1.9 eggs/week and 2 and ≥14 eggs/week, respectively. Ethnicity may influence the risk of CVD with egg consumption, likely due to differences in how eggs are consumed in the diet rather than eggs themselves.
Summary
Recent findings are inconsistent regarding the possible relationship between egg consumption and CVD mortality and morbidity. Dietary guidance should focus on improving the overall quality of the diet to promote cardiovascular health.
“…Previous studies in Chinese populations have investigated the association between egg intake, egg cholesterol, lipids, and cardiovascular disease. Some studies have found a dose–response relationship between egg consumption and the incidence of cardiovascular disease, with a U-shaped curve [ 39 , 40 ]. For example, a prospective cohort study with a sample size of 20,688 individuals found that egg consumption was significantly associated with a lower risk of cardiovascular disease incidence [ 40 ].…”
Section: Discussionmentioning
confidence: 99%
“…Some studies have found a dose–response relationship between egg consumption and the incidence of cardiovascular disease, with a U-shaped curve [ 39 , 40 ]. For example, a prospective cohort study with a sample size of 20,688 individuals found that egg consumption was significantly associated with a lower risk of cardiovascular disease incidence [ 40 ]. A prospective cohort study of 500,000 individuals found that regular egg consumption was independently associated with an increased risk of CVD, ischemic heart disease (IHD), major coronary events (MCE), hemorrhagic stroke, and ischemic stroke.…”
Cholesterol is a nutrient commonly found in the human diet. The relationship between dietary cholesterol, its sources, and cardiovascular disease (CVD) is still a topic of debate. This study aimed to investigate the association between dietary cholesterol, its sources, and cardiovascular events in a Chinese population. The present study analyzed data from the China Health and Nutrition Survey (CHNS) cohort between 1991 and 2015. This study analyzed data from 3903 participants who were 40 years of age or older at baseline and had no history of cardiovascular disease, diabetes, or hypertension. During a median follow-up of 14 years, 503 cardiovascular disease events were identified through follow-up questionnaires administered every 2–3 years. The events included fatal and nonfatal coronary heart disease, stroke, heart failure, and other cardiovascular disease deaths. Cox regression was used to estimate risk ratios (HR) for CVD events after adjusting for demographic, socioeconomic, and behavioral factors. It was discovered that sources of dietary cholesterol varied among different subgroups of the population. The top three sources of cholesterol among all participants were eggs, red meat, and seafood, accounting for 57.4%, 28.2%, and 9.0% of total daily cholesterol intake, respectively. The present study found that there was a significant association between total dietary cholesterol intake, and the risk of developing cardiovascular disease (adjusted HR [95% CI]: total cholesterol (highest and lowest quartiles compared) 1.57 [1.17–2.11]). Cholesterol from poultry, seafood, and eggs was also significantly associated with a reduced risk of CVD (adjusted HR [95% CI]: poultry 0.18 [0.04–0.82], seafood 0.11 [0.02–0.54], and eggs 0.16 [0.03–0.73]). After adjusting for daily caloric intake, daily fat intake, and daily saturated fat intake, the previously observed association between red meat cholesterol and cardiovascular events (unadjusted HR [95% CI]: 0.44 [0.35–0.55]) was no longer statistically significant (adjusted HR [95% CI]: 0.21 [0.04–1.01]).
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