A case-control study on egg consumption and risk of stroke among Iranian population
Fallah-Moshkani R, Saadatnia M, Shakeri F, Keshteli AH, Saneei P, Larijani B, Esmaillzadeh A
Journal of health, population, and nutrition · 3 citas
Etiquetas de revisión
Cuestionario de frecuencia de consumoSin ajuste declarado por estilo de vidaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Estudio de casos y controles (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- Cuestionario de frecuencia de consumo
Quién lo pagó
- Financiación
- Financiación independiente
- Universidad u hospital
- Isfahan University of Medical Sciences
- Universidad u hospital
- Students' Research Committee, Isfahan University of Medical Sciences
Según 2 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2017-06-05 · J Health Popul Nutr · vol. 36 · número 1 · pág. 28
- Editorial
- BioMed Central
- Citado
- 6 citas · más que el 71% de estudios similares · 0.5× el promedio de su campo
- Referencias
- 26 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Nutritional Studies and Diet · Antioxidant Activity and Oxidative Stress · Nuts composition and effects
- Palabras clave
- Medicine, Stroke (engine), Confounding, Odds ratio, Body mass index, Odds, Case-control study, Population, Prospective cohort study, Food frequency questionnaire, Demography, Environmental health, Internal medicine, Logistic regression
- MeSH
- humans, body mass index, diet, risk factors, case-control studies, sex factors, eggs, aged, middle aged, hospitals, university, iran, stroke, surveys and questionnaires
7 autores
- Roohallah Fallah-Moshkani🇮🇷Isfahan University of Medical Sciences
- Mohammad Saadatnia🇮🇷Isfahan University of Medical Sciences
- Forough Shakeri🇮🇷Isfahan University of Medical Sciences
- Ammar Hassanzadeh Keshteli🇮🇷🇨🇦Isfahan University of Medical Sciences; University of Alberta
- Parvane Saneei🇮🇷Isfahan University of Medical Sciences
- Bagher A. Larijani🇮🇷Tehran University of Medical Sciences
- Ahmad Esmaillzadeh🇮🇷 · autor de correspondenciaSina Hospital; Obesity and Eating Habits Research Center; Tehran University of Medical Sciences
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Most available data that linked intake of egg to risk of stroke came from western countries, with conflicting findings. We aimed to examine the association between egg consumption and risk of stroke among Iranian adults.
Methods
In a hospital-based case-control study, 195 stroke patients, hospitalized in Alzahra University Hospital, were selected as cases and 195 control subjects, from patients hospitalized in other wards with no history of cerebrovascular diseases or neurologic disorders, were recruited. A validated 168-item food frequency questionnaire (FFQ) was used to assess participants' usual dietary intake, including egg consumption, over the previous year. Other required information was gathered by the use of questionnaires.
Results
Consumption of eggs was associated with lower odds of stroke, such that after adjustment for potential confounders, those in the highest category of egg intake (>2 eggs/week) were 77% lower odds to have stroke, compared with those with the lowest category of egg intake (<1 egg/week) (OR 0.23; 95% CI 0.11-0.45). Further controlling for body mass index strengthened the association (OR 0.20; 95% CI 0.09-0.41).
Conclusions
We found evidence indicating that high intake of eggs (>2 eggs/week) during the past 1 year was associated with a lower risk of stroke. Further prospective studies are required to confirm these findings.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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