Díez-Espino J, Basterra-Gortari F J, Salas-Salvadó J, Buil-Cosiales P, Corella D, Schröder H, Estruch R, Ros E, Gómez-Gracia E, Arós F, Fiol M, Lapetra J, Serra-Majem L, Pintó X, Babio N, Quiles L, Fito M, Marti A, Toledo E
Primary Health Care, Servicio Navarro de Salud-Osasunbidea, Pamplona, Navarra, Spain; Department of Preventive Medicine and Public Health, University of Navarra-School of Medicine, Pamplona, Navarra, Spain; The PREDIMED (Prevención con Dieta Mediterránea) Research Network (RD 06/0045), Instituto de Salud Carlos III (ISCIII), Madrid, Spain; Navarra Institute for Health Research (IdiSNA), Pamplona, Navarra, Spain; Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), ISCIII, Madrid, Spain.
Department of Preventive Medicine and Public Health, University of Navarra-School of Medicine, Pamplona, Navarra, Spain; The PREDIMED (Prevención con Dieta Mediterránea) Research Network (RD 06/0045), Instituto de Salud Carlos III (ISCIII), Madrid, Spain; Navarra Institute for Health Research (IdiSNA), Pamplona, Navarra, Spain; Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición (CIBEROBN), ISCIII, Madrid, Spain; Department of Endocrinology, Hospital Reina Sofia, Servicio Navarro de Salud-Osasunbidea, Tudela, Navarra, Spain.
Clin Nutr. 2017 Aug;36(4):1015-1021. doi: 10.1016/j.clnu.2016.06.009. Epub 2016 Jun 29.
Eggs are a major source of dietary cholesterol and their consumption has been sometimes discouraged. A relationship between egg consumption and the incidence of cardiovascular disease (CVD) has been suggested to be present exclusively among patients with type2 diabetes.
To assess the association between egg consumption and CVD in a large Mediterranean cohort where approximately 50% of participants had type 2 diabetes.
We prospectively followed 7216 participants (55-80 years old) at high cardiovascular risk from the PREDIMED (PREvención con DIeta MEDiterránea) study for a mean of 5.8 years. All participants were initially free of CVD. Yearly repeated measurements of dietary information with a validated 137-item food-frequency questionnaire were used to assess egg consumption and other dietary exposures. The endpoint was the rate of major cardiovascular events (myocardial infarction, stroke or death from cardiovascular causes).
A major cardiovascular event occurred in 342 participants. Baseline egg consumption was not significantly associated with cardiovascular events in the total population. Non-diabetic participants who ate on average >4 eggs/week had a hazard ratio (HR) of 0.96 (95% confidence interval, 0.33-2.76) in the fully adjusted multivariable model when compared with non-diabetic participants who reported the lowest egg consumption (<2 eggs/week). Among diabetic participants, the HR was 1.33 (0.72-2.46). There was no evidence of interaction by diabetic status. HRs per 500 eggs of cumulative consumption during follow-up were 0.94 (0.66-1.33) in non-diabetics and 1.18 (0.90-1.55) in diabetics.
Low to moderated egg consumption was not associated with an increased CVD risk in diabetic or non-diabetic individuals at high cardiovascular risk. This trial was registered at controlled-trials.com as ISRCTN35739639.
鸡蛋是膳食胆固醇的主要来源，有时不鼓励食用鸡蛋。有人提出，鸡蛋消费与心血管疾病（CVD）发病率之间的关系仅存在于2型糖尿病患者中。
在一个大型地中海队列中评估鸡蛋消费与CVD之间的关联，该队列中约50%的参与者患有2型糖尿病。
我们对来自PREDIMED（地中海饮食预防）研究的7216名心血管疾病高风险参与者（55 - 80岁）进行了前瞻性随访，平均随访时间为5.8年。所有参与者最初均无CVD。使用经过验证的137项食物频率问卷对饮食信息进行年度重复测量，以评估鸡蛋消费和其他饮食暴露情况。终点是主要心血管事件（心肌梗死、中风或心血管原因导致的死亡）的发生率。
342名参与者发生了主要心血管事件。在总人群中，基线鸡蛋消费量与心血管事件无显著关联。在完全调整的多变量模型中，平均每周食用超过4个鸡蛋的非糖尿病参与者与报告鸡蛋消费量最低（每周<2个鸡蛋）的非糖尿病参与者相比，风险比（HR）为0.96（95%置信区间，0.33 - 2.76）。在糖尿病参与者中，HR为1.33（0.72 - 2.46）。没有证据表明糖尿病状态存在交互作用。随访期间每累积食用500个鸡蛋的HR在非糖尿病患者中为0.94（0.66 - 1.33），在糖尿病患者中为1.18（0.90 - 1.55）。
对于心血管疾病高风险的糖尿病或非糖尿病个体，低至适度的鸡蛋消费与CVD风险增加无关。该试验在controlled-trials.com上注册，注册号为ISRCTN35739639。
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