Egg consumption and risk of all-cause and cause-specific mortality in an Italian adult population
Ruggiero E, Di Castelnuovo A, Costanzo S, Persichillo M, De Curtis A, Cerletti C, Donati MB, de Gaetano G, Iacoviello L, Bonaccio M, Moli-sani Study Investigators
European journal of nutrition · 18 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
- Cohort study (indexed by PubMed)
- Studied in
- People
- Main outcome
- Clinical events such as disease or death
- Intake measured by
- Not stated
Who paid for it
- Funding
- Possibly industry funded
- Nonprofit
- American Heart Association
- Government
- European Commission
- Government
- Ministero della Salute
- University or hospital
- Università degli Studi dell'Insubria
- University or hospital
- Università degli Studi dell'Insubria
Based on 5 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2021-03-24 · Eur J Nutr · vol. 60 · issue 7 · pp. 3691–3702
- Publisher
- Springer Science+Business Media
- Cited
- 22 citations · more than 93% of similar papers · 3.6× the field average
- Impact
- Top 10% most cited in its field
- References
- 35 works
- Access
- Open access (hybrid journal) · CC-BY
- Research areas
- Nutritional Studies and Diet · Antioxidant Activity and Oxidative Stress · Obesity, Physical Activity, Diet
- Keywords
- Consumption (sociology), Population, Environmental health, Medicine, Demography, Biology
- MeSH
- humans, cardiovascular diseases, diet, cause of death, risk factors, cohort studies, prospective studies, eggs, adult, italy, female, male
50 authors
From IT
- Emilia RuggieroIstituto Neurologico Mediterraneo
- Augusto Di CastelnuovoClinica Mediterranea
- Simona CostanzoIstituto Neurologico Mediterraneo
- Mariarosaria PersichilloIstituto Neurologico Mediterraneo
- Amalia De CurtisIstituto Neurologico Mediterraneo
- Chiara CerlettiIstituto Neurologico Mediterraneo
Abstract
Purpose
Dietary guidelines recommend to limit egg consumption to 4 servings per week but the relation between egg intake and health outcomes is still controversial. To evaluate the association of egg consumption and mortality risk in Italian adults and to investigate nutritional factors and serum lipids as potentially explaining such associations.
Methods
Longitudinal analysis on 20,562 men and women aged ≥ 35y, free from cardiovascular disease (CVD) and cancer belonging to the Moli-sani Study cohort (enrolled 2005-2010) followed up for a median of 8.2 years.
Results
In multivariable-adjusted analysis as compared to low intake (> 0 ≤ 1 egg/week), eating > 4 eggs/week led to an increased risk of all-cause (Hazard ratio [HR] = 1.50; 95%CI 1.13-1.99), CVD (HR = 1.75; 1.07-2.87) and cancer mortality (HR = 1.52; 0.99-2.33). Similarly, an intake of 2-4 eggs/week was associated with higher all-cause (HR = 1.22; 1.01-1.46) and CVD mortality risk (HR = 1.43; 1.03-1.97). An increase of 1 egg per week was associated with higher mortality risk among high-risk individuals, such as those with hypertension and hyperlipidaemia. Dietary cholesterol explained about 43.0% and 39.3% (p values < 0.0001) of the association of eggs with all-cause and CVD mortality, respectively, while serum lipids (e.g., total cholesterol) accounted for a small proportion of egg-mortality relation.
Conclusions
Among Italian adults, high egg consumption leads to an increased risk of all-cause and CVD mortality, with the risk being evident even at the recommended intake of 2-4 eggs per week. A substantial part of this association was likely due to the egg contribution to dietary cholesterol. Our findings suggest limiting the consumption of eggs in the diet and these results should be considered in the development of dietary guidelines and updates.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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