Effects of Egg Consumption on Blood Lipids: A Systematic Review and Meta-Analysis of Randomized Clinical Trials
Rouhani MH, Rashidi-Pourfard N, Salehi-Abargouei A, Karimi M, Haghighatdoost F
Journal of the American College of Nutrition · 60 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
- Meta-analysis (indexed by PubMed)
- Studied in
- People
- Main outcome
- Health markers and function
- Intake measured by
- Not stated
Who paid for it
- Funding
- Funding not disclosed
Publication
- Published
- 2017-11-07 · J Am Coll Nutr · vol. 37 · issue 2 · pp. 99–110
- Publisher
- Taylor & Francis
- Cited
- 79 citations · more than 81% of similar papers · 1.5× the field average
- References
- 68 works
- Access
- Paywalled
- Research areas
- Nutritional Studies and Diet · Nutrition, Genetics, and Disease · Diet and metabolism studies
- Keywords
- Triglyceride, Cholesterol, Meta-analysis, Randomized controlled trial, Internal medicine, Lipoprotein, High-density lipoprotein, Blood lipids, Medicine, Endocrinology, Animal science, Food science, Chemistry, Biology
- MeSH
- humans, cardiovascular diseases, cholesterol, lipids, triglycerides, diet, eggs, medline, adolescent, adult, aged, middle aged, child, female, male, dyslipidemias, cholesterol, ldl, cholesterol, hdl, randomized controlled trials as topic
5 authors
From IR
- Mohammad Hossein RouhaniIsfahan University of Medical Sciences
- Nafiseh Rashidi-PourfardShahid Motahari Hospital
- Amin Salehi‐AbargoueiShahid Sadoughi University of Medical Sciences and Health Services
- Majid KarimiShahid Motahari Hospital
- Fahimeh Haghighatdoost · correspondingIsfahan University of Medical Sciences
Abstract
Background
It is widely agreed that egg consumption only modestly influences serum lipid concentrations. However, there is no meta-analysis summarizing existing randomized controlled trials.
Objective
The purpose of this study was to conduct a meta-analysis of published randomized controlled trials to explore the quantitative effect of egg consumption on serum lipid concentrations.
Design
Online databases including MEDLINE, Proquest and Google Scholar were systematically searched. Studies that were published after 2000 and compared serum lipids concentrations in egg-consumers and non egg-consumers were included. The data were obtained from 28 studies. Weighted mean differences were calculated as the ultimate effect using random effects model.
Results
Overall, egg consumption increased total cholesterol (TC) by 5.60 mg/dL (95% CI: 3.11, 8.09; P<0.0001), low density lipoprotein-cholesterol (LDL-C) by 5.55 mg/dL (95% CI: 3.14, 7.69; P<0.0001) and high density lipoprotein-cholesterol (HDL-C) by 2.13 mg/dL (95% CI: 1.10, 3.16; P<0.0001) compared with the control group. Heterogeneity found between studies was explained partly by study design and participant response to dietary cholesterol. No effect of increased egg consumption on LDL-C:HDL-C and TC:HDL-C ratios, and triglyceride (TG) concentrations were found. No association was observed between number of eggs consumed per day or study duration and any of the serum lipid markers.
Conclusion
Consumption of egg increases total cholesterol, LDL-C and HDL-C, but not LDL-C:HDL-C, TC:HDL-C and TG compared with low egg control diets. To assess the risk of coronary events, future studies should focus on the postprandial effect of egg consumption and effects on coronary risk.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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