Egg consumption associated with all-cause mortality in rural China: a 14-year follow-up study
Liu L, Huang X, Wang B, Song Y, Lin T, Zhou Z, Guo H, Chen P, Yang Y, Ling W, Qin X, Tang G, Liu C, Li J, Zhang Y, Spence JD, Huo Y, Zhang H, Xu X
European journal of public health · 4 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
- Food frequency questionnaire
Who paid for it
- Funding
- Independent funding
- Government
- National Natural Science Foundation of China
- Government
- National Key Research and Development Program of China
- Government
- Economic, Trade and Information Commission of Shenzhen Municipality
- Government
- National Key Research and Development Program
- Government
- 111 project from the Education Ministry of China
- Government
- Science, Technology and Innovation Committee of Shenzhen
- Government
- Major projects of the Science and Technology Department, Jiangxi
- University or hospital
- Outstanding Youths Development Scheme of Nanfang Hospital, Southern Medical University
- Nonprofit
- Jiangxi Outstanding Person Foundation
- Government
- Science and Technology Planning Project of Guangzhou, China
- Grants
- National Key Research and Development Program of China (2018ZX09301034003); National Key Research and Development Program of China (2018ZX09739010); National Natural Science Foundation of China (81973133); National Key Research and Development Program of China (2016YFE0205400); National Natural Science Foundation of China (81730019); National Natural Science Foundation of China (81500233); National Natural Science Foundation of China (81960074)
Based on 10 listed funder(s).
Publication
- Published
- 2020-12-23 · Eur J Public Health · vol. 31 · issue 3 · pp. 613–618
- Publisher
- Oxford University Press
- Cited
- 6 citations · more than 75% of similar papers · 0.7× the field average
- References
- 34 works
- Access
- Paywalled
- Research areas
- Nutritional Studies and Diet · Obesity, Physical Activity, Diet · Agriculture Sustainability and Environmental Impact
- Keywords
- Medicine, Body mass index, Demography, Cohort study, Cohort, Population, Environmental health, Internal medicine
- MeSH
- humans, diet, risk factors, cohort studies, follow-up studies, eggs, adult, china
19 authors
From CN, CA
- Lishun LiuShenzhen Genoimmune Medical Institute; Beijing Advanced Innovation Center for Food Nutrition and Human Health; China Agricultural University
- Xiao Bo HuangNanchang University; Second Affiliated Hospital of Nanchang University
- Binyan WangAnhui Medical University; Nanfang Hospital; Shenzhen Genoimmune Medical Institute; Southern Medical University
- Yun Kyoung SongBeijing Advanced Innovation Center for Food Nutrition and Human Health; China Agricultural University
- Teng-Fei LinBeijing Advanced Innovation Center for Food Nutrition and Human Health; China Agricultural University
- Ziyi ZhouBeijing Advanced Innovation Center for Food Nutrition and Human Health; China Agricultural University
Abstract
Background
Dietary recommendations regarding egg intake remain controversial topic for public health. We hypothesized that there was a positive association between egg consumption and all-cause mortality.
Methods
To test this hypothesis, we enrolled 9885 adults from a community-based cohort in Anhui Province, China during 2003-05. Egg consumption was assessed by food questionnaire. Stratified analyses were performed for age, sex, body mass index (BMI), blood pressure, smoking, drinking and laboratory tests.
Results
After an average follow-up of 14.1 years, 9444 participants were included for analysis. A total of 814 deaths were recorded. Participants' BMI and lipid profile had no significantly difference between three egg consumption groups. BMI was 21.6±2.7 of the whole population, especially BMI>24 was only 17.3%. A bivariate association of egg consumption >6/week with increased all-cause mortality was observed compared with ≤6/week (RR: 1.35, 95% CI: 1.05, 1.73, P = 0.018). A significant interaction was observed for BMI ≥ 21.2 kg/m2 vs. BMI<21.2 kg/m2 (P for interaction: 0.001). No other significant interactions were found.
Conclusions
In this study, consuming >6 eggs/week increased risk of all-cause mortality, even among lean participants, especially who with BMI ≥ 21.2 kg/m2. Eggs are an easily accessible and constitute an affordable food source in underdeveloped regions. Consuming <6 eggs/week may be the most suitable intake mode.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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