Egg consumption and risk of total and cause-specific mortality in a Mediterranean population. (13th November 2019)

• Record Type: Journal Article
• Authors: Ruggiero, E; Castelnuovo, A Di; Costanzo, S; Persichillo, M; Curtis, A De; Cerletti, C; Donati, M B; de Gaetano, G; Iacoviello, L; Bonaccio, M
• Is Part Of: European journal of public health. Volume 29(2019)Supplement 4
• Publication Date: 2019-11-13
• Subjects: Epidemiology -- Europe -- Periodicals; Public health -- Europe -- Periodicals; 362.109405
• DOI: 10.1093/eurpub/ckz185.413
• Languages: English
• ISSNs: 1101-1262

Abstract

Abstract: Background: The relation between egg intake and health outcomes is controversial. We aimed to evaluate the association of egg consumption and risk of mortality in a large sample of an adult Mediterranean population. Methods: We prospectively analyzed 22, 849 men and women aged ≥35 y, recruited within the Moli-sani Study (2005-2010). Dietary data were collected by the EPIC food frequency questionnaire, egg intake was expressed as g/d and used as ordered quintiles. Hazard ratios (HR) with 95% confidence interval (95%CI) were calculated by multivariable Cox-regression and competing risk models. Results: Over a median follow up of 8.2 y, a total of 1, 237 deaths were ascertained. Mean weekly intake was 1.8 eggs (13 g/d) and regular consumers (27 g/d corresponding to more than 2 eggs per week) were more likely to report less risk factors (e.g. history of cardiovascular disease, diabetes, smoking habit). After adjustment for possible confounders, eating eggs >2 times/week) was associated with increased risk of all-cause mortality (HR = 1.21; 95%CI 1.02-1.44 for Q4 vs Q1) and coronary heart disease/cerebrovascular mortality (HR = 1.51;1.04-2.18, for Q4 vs Q1) in a non-stepwise manner; eating more than three eggs per week increased risk of cardiovascular mortality by 33% (HR = 1.33;95%CI 1.00-1.76 for Q5 vs Q1), while no association was found with cancer death or mortality for other causes. Dietary cholesterol explained up to 37% of the excess of CVD mortality risk associated with the highest egg intake (>3 eggs/week). Conclusions: Regular egg intake (>2 times/week) was associated with increased risk of CVD mortality in a general Mediterranean population, and part of this association was likely due to its cholesterol content. Key messages: Eating egg regularly is not associated with health benefits, rather it appears to increase CVD mortality risk. High dietary cholesterol content is likely to be on the pathway between egg intake and increased CVD mortality.