Egg Consumption and Risk of Heart Failure in the Physicians' Health Study

Division of Aging, Brigham and Women's Hospital and Harvard Medical School, 1620 Tremont St, Third Floor, Boston MA 02120, USA.
Circulation (Impact Factor: 14.43). 01/2008; 117(4):512-6. DOI: 10.1161/CIRCULATIONAHA.107.734210
Source: PubMed


Reduction in dietary cholesterol is widely recommended for the prevention of cardiovascular disease. Although eggs are important sources of dietary cholesterol and other nutrients, little is known about the association between egg consumption and heart failure (HF) risk.
In a prospective cohort study of 21 275 participants from the Physicians' Health Study I, we examined the association between egg consumption and the risk of HF. Egg consumption was assessed with the use of a simple abbreviated food questionnaire, and we used Cox regression to estimate relative risks of HF. After an average follow-up of 20.4 years, a total of 1084 new HF cases occurred in this cohort. Although egg consumption up to 6 times per week was not associated with incident HF, egg consumption of > or = 7 per week was associated with an increased risk of HF. Compared with subjects who reported egg consumption of < 1 per week, hazard ratios (95% confidence intervals) for HF were 1.28 (1.02 to 1.61) and 1.64 (1.08 to 2.49) for egg consumption of 1 per day and > or = 2 per day, respectively, after adjustment for age, body mass index, smoking, alcohol consumption, exercise, and history of atrial fibrillation, hypertension, valvular heart disease, and hypercholesterolemia. Similar results were obtained for HF without antecedent myocardial infarction.
Our data suggest that infrequent egg consumption is not associated with the risk of HF. However, egg consumption of > or = 1 per day is related to an increased risk of HF among US male physicians.

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Available from: Luc Djoussé, Apr 06, 2015
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    • "In a prospective cohort study, the consumption of up to six eggs a week was not associated with stroke, myocardial infarction or total mortality, but the consumption of seven or more eggs per week was associated with a modest but significant increased risk of death, after adjusting the data for confounding factors [12]. Djousse and Gaziano reported an increased risk of heart failure in participants who reported consuming more than one egg per day [13]. Nakamura et al. observed an increased cardiovascular risk in women who consumed more than two eggs per day [14]. "
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    • "The study monitored egg consumption and documented new cases of heart failure during follow-up. Results failed to find a correlation between occasional egg consumption and heart failure, although an increased risk of heart failure was related to participants who reported consuming more than one egg per day[49]. Another study found no impact of egg intake on cardiovascular risk, specifically stroke, ischemic stroke, and coronary artery disease. "
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