Egg consumption and risk of non-alcoholic fatty liver disease
Mokhtari Z, Poustchi H, Eslamparast T, Hekmatdoost A
World journal of hepatology · 29 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Case-control study (classified by our AI screen)
- Studied in
- People
- Main outcome
- Clinical events such as disease or death
- Intake measured by
- Food frequency questionnaire
Who paid for it
- Funding
- Independent funding
- University or hospital
- Tehran University of Medical Sciences and Health Services
- University or hospital
- Shahid Beheshti University of Medical Sciences
- University or hospital
- National Nutrition and Food Technology Research Institute
Based on 3 listed funder(s).
Publication
- Published
- 2017-01-01 · World J Hepatol · vol. 9 · issue 10 · p. 503
- Publisher
- Baishideng Publishing Group
- Cited
- 46 citations · more than 95% of similar papers · 4.2× the field average
- Impact
- Top 10% most cited in its field
- References
- 49 works
- Access
- Open access (free to publish) · CC-BY-NC
- Research areas
- Liver Disease Diagnosis and Treatment · Nutritional Studies and Diet · Dietary Effects on Health
- Keywords
- Medicine, Fatty liver, Internal medicine, Hepatology, Risk factor, Disease
4 authors
From IR
- Zeinab MokhtariNational Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; Tehran University of Medical Sciences
- Hossein PoustchiNational Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; Tehran University of Medical Sciences
- Tannaz EslamparastNational Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; Tehran University of Medical Sciences
- Azita HekmatdoostNational Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; Tehran University of Medical Sciences
Abstract
Aim
To evaluate the association between egg consumption and risk of non-alcoholic fatty liver disease (NAFLD) development.
Methods
This case-control study was conducted on individuals who were referred to two hepatology clinics in Tehran, Iran in 2015. The study included 169 patients with NAFLD and 782 controls. Egg consumption was estimated using a validated food frequency questionnaire. The participants were categorized according to the frequency of their egg consumption during the previous year: Less than two eggs per week, two to three eggs per week, and four or more eggs per week.
Results
In the crude model, participants who consumed 2 to 3 eggs per week, were 3.56 times more likely to have NAFLD in comparison to those who consumed less than 2 eggs per week (OR: 3.56; 95%CI: 2.35-5.31). Adjustment for known risk factors of NAFLD strengthened this significant association so that individuals have consumed two to three eggs per week had 3.71 times higher risk of NAFLD than those who have eaten less than two eggs per week (OR: 3.71; 95%CI: 1.91, 7.75).
Conclusion
Our data indicate that higher egg consumption in common amount of usage is associated with higher risk of NAFLD.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY-NC).
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