Associations of egg consumption with cardiovascular disease in a cohort study of 0.5 million Chinese adults.
Associations of egg consumption with cardiovascular disease in a cohort study of 0.5 million Chinese adults.
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DOI：
10.1136/heartjnl-2017-312651
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发表时间：
2018-11
期刊：
影响因子：
--
通讯作者：
China Kadoorie Biobank Collaborative Group
中科院分区：
文献类型：
--
作者：
Qin C;Lv J;Guo Y;Bian Z;Si J;Yang L;Chen Y;Zhou Y;Zhang H;Liu J;Chen J;Chen Z;Yu C;Li L;China Kadoorie Biobank Collaborative Group
研究食用鸡蛋与心血管疾病（CVD）、缺血性心脏病（IHD）、主要冠状动脉事件（MCE）、出血性中风和缺血性中风之间的关系。2004-2008年期间，从中国10个不同的调查点招募了50多万名30-79岁的成年人。参与者被问及鸡蛋消费的频率，并通过与多个登记和积极调查的联系进行随访。在461213名既往无癌症、CVD和糖尿病的参与者中，共记录了83977例CVD事件病例和9985例CVD死亡，以及5103例MCE。进行分层考克斯回归，以获得与鸡蛋消耗量相关的CVD终点的校正风险比。在基线时，13.1%的参与者报告了每日消费量（通常为0.76个鸡蛋/天），9.1%的参与者报告了从未或非常罕见的消费量（通常为0.29个鸡蛋/天）。与非消费者相比，每日食用鸡蛋与CVD风险较低相关（HR 0.89，95%CI 0.87至0.92）。IHD、MCE、出血性卒中和缺血性卒中的相应多变量校正HR（95% CI）分别为0.88（0.84 - 0.93）、0.86（0.76 - 0.97）、0.74（0.67 - 0.82）和0.90（0.85 - 0.95）。鸡蛋摄入量与所有CVD终点的发病率存在显著的剂量-反应关系（P线性趋势<0.05）。与非消费者相比，每日消费者的CVD死亡风险降低了18%，出血性中风死亡风险降低了28%。在中国成年人中，中等水平的鸡蛋消费量（<1个鸡蛋/天）与CVD风险降低显著相关，在很大程度上独立于其他风险因素。
To examine the associations between egg consumption and cardiovascular disease (CVD), ischaemic heart disease (IHD), major coronary events (MCE), haemorrhagic stroke as well as ischaemic stroke. During 2004–2008, over 0.5 million adults aged 30–79 years were recruited from 10 diverse survey sites in China. Participants were asked about the frequency of egg consumption and were followed up via linkages to multiple registries and active investigation. Among 461 213 participants free of prior cancer, CVD and diabetes, a total of 83 977 CVD incident cases and 9985 CVD deaths were documented, as well as 5103 MCE. Stratified Cox regression was performed to yield adjusted hazard ratios for CVD endpoints associated with egg consumption. At baseline, 13.1% of participants reported daily consumption (usual amount 0.76 egg/day) and 9.1% reported never or very rare consumption (usual amount 0.29 egg/day). Compared with non-consumers, daily egg consumption was associated with lower risk of CVD (HR 0.89, 95% CI 0.87 to 0.92). Corresponding multivariate-adjusted HRs (95% CI) for IHD, MCE, haemorrhagic stroke and ischaemic stroke were 0.88 (0.84 to 0.93), 0.86 (0.76 to 0.97), 0.74 (0.67 to 0.82) and 0.90 (0.85 to 0.95), respectively. There were significant dose-response relationships of egg consumption with morbidity of all CVD endpoints (P for linear trend <0.05). Daily consumers also had an 18% lower risk of CVD death and a 28% lower risk of haemorrhagic stroke death compared to non-consumers. Among Chinese adults, a moderate level of egg consumption (up to <1 egg/day) was significantly associated with lower risk of CVD, largely independent of other risk factors.
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