Song W O, Kerver J M
Food and Nutrition Database Research Center, Department of Food Science and Human Nutrition, Michigan State University, East Lansing 48824-1224, USA.
J Am Coll Nutr. 2000 Oct;19(5 Suppl):556S-562S. doi: 10.1080/07315724.2000.10718980.
The main purposes of this study were (1) to assess the nutritional significance of eggs in the American diet and (2) to estimate the degree of association between egg consumption and serum cholesterol concentration.
Data from the most recent National Health and Nutritional Examination Survey (NHANES III, 1988-94) were utilized to compare the nutritional quality indicators of diets that contained eggs (USDA food grouping system) with those that did not. Nutrient intake (from 24-hour dietary recall), egg intake (from food frequency questionnaire), sociodemographic data and blood cholesterol levels of subjects who met inclusion criteria (n = 27,378) were grouped according to the occurrence and frequency of egg consumption and were analyzed using SUDAAN.
Daily nutrient intake of egg consumers (EC) was significantly greater than that of nonconsumers (NC) for all nutrients studied (except dietary fiber and vitamin B6). Eggs contributed < 10% of daily intake of energy and vitamin B6, 10% to 20% of folate and total, saturated and polyunsaturated fat, and 20% to 30% of vitamins A, E and B12 in EC. Compared to EC, NC had higher rates of inadequate intake (defined by Estimated Average Requirements (EAR) or < 70% Recommended Dietary Allowance (RDA)) for vitamin B12 (10% vs. 21%), vitamin A (16% vs. 21%), vitamin E (14% vs. 22%) and vitamin C (15% vs. 20%). After adjusting for demographic (age, gender and ethnicity) and lifestyle variables (smoking and physical activity), dietary cholesterol was not related to serum cholesterol concentration. People who reported eating > or = 4 eggs/wk had a significantly lower mean serum cholesterol concentration than those who reported eating < or = 1 egg/wk (193 mg/dL vs. 197 mg/dL, p < 0.01). More frequent egg consumption was negatively associated with serum cholesterol concentration (beta = -6.45, p < 0.01).
In this cross-sectional and population-based study, egg consumption made important nutritional contributions to the American diet and was not associated with high serum cholesterol concentrations.
本研究的主要目的是（1）评估鸡蛋在美国饮食中的营养意义，以及（2）估计鸡蛋摄入量与血清胆固醇浓度之间的关联程度。
利用最新的国家健康与营养检查调查（NHANES III，1988 - 1994年）的数据，比较含鸡蛋饮食（美国农业部食物分类系统）与不含鸡蛋饮食的营养质量指标。符合纳入标准的受试者（n = 27378）的营养摄入量（通过24小时饮食回顾）、鸡蛋摄入量（通过食物频率问卷）、社会人口统计学数据和血液胆固醇水平，根据鸡蛋消费的发生情况和频率进行分组，并使用SUDAAN进行分析。
对于所有研究的营养素（膳食纤维和维生素B6除外），食用鸡蛋者（EC）的每日营养摄入量显著高于不食用者（NC）。在食用鸡蛋者中，鸡蛋对能量和维生素B6的每日摄入量贡献小于10%，对叶酸以及总脂肪、饱和脂肪和多不饱和脂肪的贡献为10%至20%，对维生素A、E和B12的贡献为20%至30%。与食用鸡蛋者相比，不食用者维生素B12（10%对21%）、维生素A（16%对21%）、维生素E（14%对22%）和维生素C（15%对20%）摄入不足的发生率更高（根据估计平均需求量（EAR）或低于推荐膳食摄入量（RDA）的70%定义）。在调整了人口统计学（年龄、性别和种族）和生活方式变量（吸烟和身体活动）后，膳食胆固醇与血清胆固醇浓度无关。报告每周食用≥4个鸡蛋的人，其平均血清胆固醇浓度显著低于报告每周食用≤1个鸡蛋的人（193毫克/分升对197毫克/分升，p < 0.01）。更频繁的鸡蛋消费与血清胆固醇浓度呈负相关（β = -6.45，p < 0.01）。
在这项基于人群的横断面研究中，鸡蛋消费对美国饮食做出了重要的营养贡献，且与高血清胆固醇浓度无关。
