A case-control study on egg consumption and risk of stroke among Iranian population
Fallah-Moshkani R, Saadatnia M, Shakeri F, Keshteli AH, Saneei P, Larijani B, Esmaillzadeh A
Journal of health, population, and nutrition · 3 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 (indexed by PubMed)
- 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
- Isfahan University of Medical Sciences
- University or hospital
- Students' Research Committee, Isfahan University of Medical Sciences
Based on 2 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2017-06-05 · J Health Popul Nutr · vol. 36 · issue 1 · p. 28
- Publisher
- BioMed Central
- Cited
- 6 citations · more than 71% of similar papers · 0.5× the field average
- References
- 26 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Nutritional Studies and Diet · Antioxidant Activity and Oxidative Stress · Nuts composition and effects
- Keywords
- Medicine, Stroke (engine), Confounding, Odds ratio, Body mass index, Odds, Case-control study, Population, Prospective cohort study, Food frequency questionnaire, Demography, Environmental health, Internal medicine, Logistic regression
- MeSH
- humans, body mass index, diet, risk factors, case-control studies, sex factors, eggs, aged, middle aged, hospitals, university, iran, stroke, surveys and questionnaires
7 authors
From IR, CA
- Roohallah Fallah-MoshkaniIsfahan University of Medical Sciences
- Mohammad SaadatniaIsfahan University of Medical Sciences
- Forough ShakeriIsfahan University of Medical Sciences
- Ammar Hassanzadeh KeshteliIsfahan University of Medical Sciences; University of Alberta
- Parvane SaneeiIsfahan University of Medical Sciences
- Bagher A. LarijaniTehran University of Medical Sciences
Abstract
Background
Most available data that linked intake of egg to risk of stroke came from western countries, with conflicting findings. We aimed to examine the association between egg consumption and risk of stroke among Iranian adults.
Methods
In a hospital-based case-control study, 195 stroke patients, hospitalized in Alzahra University Hospital, were selected as cases and 195 control subjects, from patients hospitalized in other wards with no history of cerebrovascular diseases or neurologic disorders, were recruited. A validated 168-item food frequency questionnaire (FFQ) was used to assess participants' usual dietary intake, including egg consumption, over the previous year. Other required information was gathered by the use of questionnaires.
Results
Consumption of eggs was associated with lower odds of stroke, such that after adjustment for potential confounders, those in the highest category of egg intake (>2 eggs/week) were 77% lower odds to have stroke, compared with those with the lowest category of egg intake (<1 egg/week) (OR 0.23; 95% CI 0.11-0.45). Further controlling for body mass index strengthened the association (OR 0.20; 95% CI 0.09-0.41).
Conclusions
We found evidence indicating that high intake of eggs (>2 eggs/week) during the past 1 year was associated with a lower risk of stroke. Further prospective studies are required to confirm these findings.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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