Egg consumption and CHD and stroke mortality: a prospective study of US adults

  title={Egg consumption and CHD and stroke mortality: a prospective study of US adults},
  author={Carolyn G Scrafford and Nga L. Tran and Leila M Barraj and Pamela J. Mink},
  journal={Public Health Nutrition},
  pages={261 - 270}
Abstract Objective To evaluate the relationship between egg consumption and CHD and stroke mortality using the Third National Health and Nutrition Examination Survey 1988–1994 (NHANES III) and follow-up survey. Design A cross-sectional survey using a stratified, multi-stage probability sample was analysed, adjusting for survey design. Egg consumption was obtained from the FFQ and separated into categories of egg intake. Hazard ratios (HR) were calculated for CHD and stroke mortality using… 
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Egg intake had no association with CHD and total mortality, whereas was associated with lower risk of mortality from stroke, and a reverse association with stroke mortality was observed.
Associations of egg consumption with cardiovascular disease in a cohort study of 0.5 million Chinese adults
Among Chinese adults, a moderate level of egg consumption (up to <1 egg/day) was significantly associated with lower risk of CVD, largely independent of other risk factors.
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The possible relationship between dietary cholesterol and cardiac outcomes has been scrutinized for decades. However, recent reviews of the literature have suggested that dietary cholesterol is not a
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Results from the three cohorts and from the updated meta-analysis show that moderate egg consumption (up to one egg per day) is not associated with cardiovascular disease risk overall, and is associated with potentially lower cardiovascular Disease risk in Asian populations.
Egg consumption and the risk of cardiovascular disease and all-cause mortality: Guangzhou Biobank Cohort Study and meta-analyses
The first prospective study in China investigating the association of egg consumption, cardiovascular disease (CVD) mortality, and a meta-analysis found eating one egg daily is not associated with increase in CVD or all-cause mortality.
Egg Consumption and Coronary Artery Disease: A Nice Knockdown Argument
E egg consumption is independently associated with low incidence/mortality of CAD, which may be derived from the comparisons of the fifth versus first quintile egg consumption.


Egg consumption in relation to cardiovascular disease and mortality: the Physicians' Health Study.
Infrequent egg consumption does not seem to influence the risk of CVD in male physicians, and egg consumption was positively related to mortality, more strongly so in diabetic subjects, in the study population.
Regular egg consumption does not increase the risk of stroke and cardiovascular diseases.
Consumption of greater than 6 eggs per week (average of 1 egg or greater per day) does not increase the risk of stroke and ischemic stroke, and the increased risk of coronary artery disease associated with higher egg consumption among diabetics warrants further investigations.
A prospective study of egg consumption and risk of cardiovascular disease in men and women.
It is suggested that consumption of up to 1 egg per day is unlikely to have substantial overall impact on the risk of CHD or stroke among healthy men and women.
Egg consumption, serum total cholesterol concentrations and coronary heart disease incidence: Japan Public Health Center-based prospective study
Eating eggs more frequently, up to almost daily, was not associated with an increase in CHD incidence for middle-aged Japanese men and women.
Dietary fat and cholesterol and risk of cardiovascular disease in older adults: the Health ABC Study.
Dietary fat and risk of coronary heart disease in men: cohort follow up study in the United States
The data do not support the strong association between intake of saturated fat and risk of coronary heart disease suggested by international comparisons, but they are compatible with the hypotheses that saturatedfat and cholesterol intakes affect the risk of heart disease as predicted by their effects on blood cholesterol concentration.
Intake of animal products and stroke mortality in the Hiroshima/Nagasaki Life Span Study.
BACKGROUND To determine whether intake of animal products was associated with a reduced risk of stroke mortality in a large-scale population-based cohort in Japan. METHODS A self-administered
Egg Consumption and Coronary Heart Disease: An Epidemiologic Overview
Serum cholesterol has been established as a modifiable risk factor for coronary heart disease. Experimental feeding studies show that saturated fat and cholesterol increase serum cholesterol levels;
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It is shown that for the majority of U.S. adults age 25+, consuming one egg a day accounts for <1% of CHD risk, and focusing on decreasing egg intake as an approach to modifyCHD risk would be expected to yield minimal results relative to changing other behaviors such as smoking and other dietary habits.
Diet, serum cholesterol, and death from coronary heart disease. The Western Electric study.
The results support the conclusion that lipid composition of the diet affects serum cholesterol concentration and risk of coronary death in middle-aged American men.