High Egg Consumption Has No Risk of Cardiovascular Events | Latest news for doctors, nurses and pharmacists
People who like to eat eggs do not appear to be at higher risk of myocardial infarction (MI), ischemic coronary heart disease (ICHD), stroke and cardiovascular disease (CVD), suggest results from a recent study in Iran.
A total of 6504 Iranian adults aged at least 35 years with no history of cardiovascular events at baseline were included in this prospective cohort study. A validated food frequency questionnaire was used to assess the frequency of egg consumption.
Investigators followed participants for 12 years and determined the incidence of new cases of CVD through active examinations and links to multiple registries. They used Cox frailty models to estimate adjusted hazard ratios (RRs) for cardiovascular events associated with egg consumption.
Egg consumption showed no significant association with cardiovascular events over a median follow-up of 12 years in a model adjusted for age, sex, education, residence, smoking, daily physical activity, family history of CVD, metabolic syndrome, aspirin, and body mass index. , and World Food Index.
Additionally, higher egg consumption (≥ 3 times/week) was not substantially correlated with incident MI (HR, 1.44, 95% confidence interval [CI], 0.86‒2.41; p=0.48), ICHD (HR, 1.26, 95% CI, 0.80‒1.99; p=0.41), stroke (HR, 0.79, 95% CI, 0.46‒1.38; p=0.71) and CVD (HR, 1.05, 95% CI, 0.79‒1.40; p=0.93).
“Larger studies with longer follow-up duration are warranted to explore these associations in populations with higher egg consumption,” the researchers said.