Frequency and Quantity of Egg Intake Is Not Associated with Dyslipidemia: The Hellenic National Nutrition and Health Survey (HNNHS)
Magriplis E, Mitsopoulou AV, Karageorgou D, Bakogianni I, Dimakopoulos I, Micha R, Michas G, Chourdakis M, Chrousos GP, Roma E, Panagiotakos D, Zampelas A
Nutrients · 7 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
- Cross-sectional study (classified by our AI screen)
- Studied in
- People
- Main outcome
- Health markers and function
- Intake measured by
- Not stated
Who paid for it
- Funding
- Independent funding
Based on full-text disclosure statement.
Publication
- Published
- 2019-05-17 · Nutrients · vol. 11 · issue 5 · p. 1105
- Publisher
- Multidisciplinary Digital Publishing Institute
- Cited
- 13 citations · more than 82% of similar papers · 1.5× the field average
- References
- 34 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Nutritional Studies and Diet · Obesity, Physical Activity, Diet · Antioxidant Activity and Oxidative Stress
- Keywords
- Dyslipidemia, Odds ratio, Confidence interval, Medicine, Logistic regression, Food frequency questionnaire, National Health and Nutrition Examination Survey, Odds, Internal medicine, Environmental health, Population, Obesity
- MeSH
- humans, cholesterol, diet, nutrition surveys, feeding behavior, eggs, adult, greece, female, male, dyslipidemias
13 authors
From GR, US
- Emmanuella MagriplisAgricultural University of Athens
- Anastasia-Vasiliki MitsopoulouAgricultural University of Athens
- Dimitra KarageorgouAgricultural University of Athens
- Ioanna BakogianniAgricultural University of Athens
- Ioannis DimakopoulosAgricultural University of Athens
- Renata MichaAgricultural University of Athens; Tufts University
Abstract
Background
Gaps remain on the safety of egg intake on cardiovascular health, setting the study's aim to investigate the association between quantity and frequency of egg consumption, with established dyslipidemia.
Methods
Study participants (N = 3558, 40.3% males) included individuals from the Hellenic National and Nutrition Health Survey (HNNHS), of national representation. Quantity and frequency of egg consumption was determined. Minimally adjusted, multivariable logistic and linear analysis were used to assess egg consumption and dyslipidemia.
Results
The more frequent egg consumption compared to no or rare egg consumption significantly decreased the odds of dyslipidemia in the minimally adjusted (Odds Ratio (OR) for frequency: 0.83; 95% Confidence Interval (CI): 0.752, 0.904; OR for quantified frequency: 0.87; 95% CI: 0.796, 0.963) and the fully adjusted models (OR for frequency: 0.80; 95% CI: 0.718, 0.887; OR for quantified frequency: 0.85; 95%CI: 0.759, 0.945). Level of serum cholesterol and LDL-c were significantly lower with higher frequency and quantified frequency of egg consumption in all models.
Conclusion
Eggs do not increase the risk of dyslipidemia and can be consumed as part of a healthy diet that is high in fiber and low in saturated fat, without excessive energy intake, by all individuals.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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