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.

Download full-text


Available from: Luc Djoussé, Apr 06, 2015
23 Reads
  • Source
    • "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]. "
    [Show abstract] [Hide abstract]
    ABSTRACT: To verify the association between egg consumption and coronary atherosclerotic burden. Observational study. Cardiac catheterization laboratory. Adult patients referred for coronary angiography. Socio-demographic data (age, education level, and occupation), cardiovascular risk factors (smoking, systemic hypertension, dyslipidemia, diabetes, and family history of coronary artery disease), and egg-eating habits were assessed using a research questionnaire. Egg consumption was divided into three categories: less than one egg a week; one egg a week; and more than one egg a week. Coronary atherosclerotic burden was assessed by a blinded interventional cardiologist using the Friesinger Score (FS) obtained from the coronary angiography. This score varies from 0 to 15 and evaluated each of the three main coronary arteries separately. For this analysis, the FS was divided into three categories: 0-4, 5-9, and 10-15. The study sample was composed of 382 adult patients; 241 patients (63.3%) were male. The average age was 60.3 ± 10.8 years (range 23-89 years). The egg-eating category was inversely associated with dyslipidemia (p < 0.05) but not with the other cardiovascular risk factors. A significant association was found between egg consumption and FS (p < 0.05), showing that patients who ate more than one egg a week had a lower coronary atherosclerotic burden. By multivariate analysis, the atherosclerotic burden was independently associated with sex, age, hypertension and egg consumption. In this observational study of patients undergoing coronary angiography, the consumption of more than one egg per week was associated with a lower coronary atherosclerotic burden.
    Atherosclerosis 08/2013; 229(2):381-4. DOI:10.1016/j.atherosclerosis.2013.05.008 · 3.99 Impact Factor
  • Source
    • "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. "
    [Show abstract] [Hide abstract]
    ABSTRACT: Limiting consumption of eggs, which are high in cholesterol, is generally recommended to reduce risk of cardiovascular disease. However, recent evidence suggests that dietary cholesterol has limited influence on serum cholesterol or cardiac risk. To assess the effects of egg consumption on endothelial function and serum lipids in hyperlipidemic adults. Randomized, placebo-controlled crossover trial of 40 hyperlipidemic adults (24 women, 16 men; average age = 59.9 +/- 9.6 years; weight = 76.3 +/- 21.8 kilograms; total cholesterol = 244 +/- 24 mg/dL). In the acute phase, participants were randomly assigned to one of the two sequences of a single dose of three medium hardboiled eggs and a sausage/cheese breakfast sandwich. In the sustained phase, participants were then randomly assigned to one of the two sequences of two medium hardboiled eggs and 1/2 cup of egg substitute daily for six weeks. Each treatment assignment was separated by a four-week washout period. Outcome measures of interest were endothelial function measured as flow mediated dilatation (FMD) and lipid panel. Single dose egg consumption had no effects on endothelial function as compared to sausage/cheese (0.4 +/- 1.9 vs. 0.4 +/- 2.4%; p = 0.99). Daily consumption of egg substitute for 6 weeks significantly improved endothelial function as compared to egg (1.0 +/- 1.2% vs. -0.1 +/- 1.5%; p < 0.01) and lowered serum total cholesterol (-18 +/- 18 vs. -5 +/- 21 mg/dL; p < 0.01) and LDL (-14 +/- 20 vs. -2 +/- 19 mg/dL; p = 0.01). Study results (positive or negative) are expressed in terms of change relative to baseline. Egg consumption was found to be non-detrimental to endothelial function and serum lipids in hyperlipidemic adults, while egg substitute consumption was beneficial.
    Nutrition Journal 07/2010; 9(1, article 28):28. DOI:10.1186/1475-2891-9-28 · 2.60 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: With folate supplementation of the grain supply, only 1.7% of the population are deficient in folate(4), and In folate-replete subjects, the key factor determining plasma tHcy is B12(3). Since folate fortification of the grain supply in North America, we showed that serum B12 is directly related with plasma total homocysteine, and patients with lower B12 levels have significantly more carotid plaque than those with higher levels of serum B12(3). Although folate supplementation has not been shown to reduce the risk of myocardial infarction, a meta-analysis showed a significant reduction of stroke(5). In elderly patients with serum B12 in the lowest quartile, 1000 mcg per day of oral B12 is needed to achieve adequate absorption (2). The only clinical trial to use that dose of B12, the HOPE study, showed a 23% reduction of stroke with vitamin therapy (p
Show more