A person’s intake of whole eggs and cholesterol was positively associated with their risk of death, while intake of egg whites or egg substitutes was negatively associated with death in a new study published this week in PLOS Medicine by Yu Zhang of Zhejiang University College of Biosystems Engineering and Food Science, Jingjing Jiao of Zhejiang University School of Medicine, China, and colleagues.
Whether consumption of egg and cholesterol is detrimental to cardiovascular health and longevity is highly debated, and data from large-scale cohort studies are scarce. In the new study, researchers used data on 521,120 participants from the NIH-AARP Diet and Health Study. Participants were aged 50-71 years old, 41.2% women, 91.8% non-Hispanic white, and were recruited from 6 states and 2 cities in the US between 1995 and 1996.
During a mean follow-up of 16 years, 129,328 deaths occurred in the cohort. Whole egg consumption, as reported in a food questionnaire, was significantly associated with higher all-cause mortality after adjusting for demographic characteristics and dietary factors (P
“Our findings suggest limiting cholesterol intake and replacing whole eggs with egg whites/substitutes or other alternative protein sources for facilitating cardiovascular health and long-term survival,” the authors say.
Zhuang P, Wu F, Mao L, Zhu F, Zhang Y, Chen X, et al. (2021) Egg and cholesterol consumption and mortality from cardiovascular and different causes in the United States: A population-based cohort study. PLoS Med 18(2): e1003508. doi.org/10.1371/journal.pmed.1003508
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New evidence linking eggs, cholesterol to cardiovascular death (2021, February 9)
retrieved 9 February 2021
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