Egg consumption associated with all-cause mortality in rural China: a 14-year follow-up study

作者：Liu, Lishun; Huang, Xiao; Wang, Binyan; Song, Yun; Lin, Tengfei; Zhou, Ziyi; Guo, Huiyuan; Chen, Ping; Yang, Yan; Ling, Wenhua; Qin, Xianhui; Tang, Genfu; Liu, Chengzhang; Li, Jianping; Zhang, Yan; Spence, J. David; Huo, Yong; Zhang, Hao^*; Xu, Xiping

来源：European Journal of Public Health, 2021, 31(3): 613-618.

DOI：10.1093/eurpub/ckaa250

• CARDIOVASCULAR-DISEASE
• DIETARY-CHOLESTEROL
• RISK
• HEALTH

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 followup 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/m(2) vs. BMI<21.2 kg/m(2) (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/m(2). 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.

• 单位
  中山大学; 中国农业大学; 北京大学; 安徽医科大学; 南方医科大学; 南昌大学