A prospective study of egg consumption and risk of cardiovascular disease in men and women
A prospective study of egg consumption and risk of cardiovascular disease in men and women
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DOI：
10.1001/jama.281.15.1387
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发表时间：
1999-04-21
影响因子：
120.7
通讯作者：
Willett, WC
中科院分区：
文献类型：
--
作者：
Hu, FB;Stampfer, MJ;Willett, WC
研究背景减少鸡蛋摄入量已被广泛推荐用于降低血液胆固醇水平和预防冠心病（CHD），但关于鸡蛋摄入量与CHD风险的流行病学研究很少。目的探讨鸡蛋摄入量与男性和女性CHD和中风风险之间的关系。卫生专业人员随访研究（1986-1994）和护士健康研究（1980-1994年），参与者：研究开始时年龄在40 - 75岁之间的男性37851人，年龄在34 - 59岁之间的女性80082人，无心血管疾病、糖尿病、高胆固醇血症或癌症。主要结果测量非致死性心肌梗死、致死性CHD、结果在8年的随访中，我们记录了866例冠心病和258例中风的发病病例。在14年的随访中，939例女性冠心病和563例女性中风。在调整了年龄、吸烟和其他潜在的冠心病风险因素后，我们发现没有证据表明鸡蛋消费与男性或女性冠心病或中风风险之间存在整体显著相关性。不同摄入量的冠心病相对危险度（RR）每周小于1（1.0），每周1次（1.06），每周2至4次（1.12），每周5至6次（0.90），且每天大于或等于1（1.08）（趋势P = 0.75），男性;每周少于1次（1.0），每周1次（0.82），每周2 - 4次（0.99），每周5 - 6次（0.95），每天大于或等于1次（0.82）（趋势P = 0.95）。在亚组分析中，仅在糖尿病受试者中，较高的鸡蛋摄入量似乎与冠心病风险增加相关（在糖尿病男性中，每天超过1个鸡蛋与每周少于1个鸡蛋相比，CHD的RR为2.02 [95%置信区间，1.05-3.87;趋势P = 0.04]，在糖尿病女性中，为1.49 [0.88-2.52;结论：这些研究结果表明，每天消费1个鸡蛋不太可能对健康男性和女性冠心病或中风的风险产生实质性的整体影响。在糖尿病患者中，与鸡蛋摄入量增加相关的冠心病风险明显增加，值得进一步研究。
Context Reduction in egg consumption has been widely recommended to lower blood cholesterol levels and prevent coronary heart disease (CHD), Epidemiologic studies on egg consumption and risk of CHD are sparse.Objective To examine the association between egg consumption and risk of CHD and stroke in men and women.Design and Setting Two prospective cohort studies, the Health Professionals Follow-up Study (1986-1994) and the Nurses' Health Study (1980-1994),Participants A total of 37 851 men aged 40 to 75 years at study outset and 80 082 women aged 34 to 59 years at study outset, free of cardiovascular disease, diabetes, hypercholesterolemia, or cancer.Main Outcome Measures Incident nonfatal myocardial infarction, fatal CHD, and stroke corresponding to daily egg consumption as determined by a food-frequency questionnaire.Results We documented 866 incident cases of CHD and 258 incident cases of stroke in men during 8 years of follow-up and 939 incident cases of CHD and 563 incident cases of stroke in women during 14 years of follow-up. After adjustment for age, smoking, and other potential CHD risk factors, we found no evidence of an overall significant association between egg consumption and risk of CHD or stroke in either men or women. The relative risks (RRs) of CHD across categories of intake were less than 1 per week (1.0), 1 per week (1.06), 2 to 4 per week (1.12), 5 to 6 per week (0.90), and greater than or equal to 1 per day (1.08) (P for trend = .75) for men; and less than 1 per week (1.0), 1 per week (0.82), 2 to 4 per week (0.99), 5 to 6 per week (0.95), and greater than or equal to 1 per day (0.82) (P for trend = .95) for women. In subgroup analyses, higher egg consumption appeared to be associated with increased risk of CHD only among diabetic subjects (RR of CHD comparing more than 1 egg per day with less than 1 egg per week among diabetic men, 2.02 [95% confidence interval, 1.05-3.87; P for trend = .04], and among diabetic women, 1.49 [0.88-2.52; P for trend = .008]).Conclusions These findings suggest that consumption of up to 1 egg per day is unlikely to have substantial overall impact on the risk of CHD or stroke among healthy men and women. The apparent increased risk of CHD associated with higher egg consumption among diabetic participants warrants further research.