Egg consumption and risk of all-cause and cause-specific mortality in an Italian adult population
Ruggiero E, Di Castelnuovo A, Costanzo S, Persichillo M, De Curtis A, Cerletti C, Donati MB, de Gaetano G, Iacoviello L, Bonaccio M, Moli-sani Study Investigators
European journal of nutrition · 18 citas
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Cómo se estudió
- Diseño
- Estudio de cohortes (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Posiblemente financiado por la industria
- Organización sin fines de lucro
- American Heart Association
- Gobierno
- European Commission
- Gobierno
- Ministero della Salute
- Universidad u hospital
- Università degli Studi dell'Insubria
- Universidad u hospital
- Università degli Studi dell'Insubria
Según 5 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2021-03-24 · Eur J Nutr · vol. 60 · número 7 · págs. 3691–3702
- Editorial
- Springer Science+Business Media
- Citado
- 21 citas · más que el 93% de estudios similares · 3.5× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 35 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY
- Áreas de investigación
- Nutritional Studies and Diet · Antioxidant Activity and Oxidative Stress · Obesity, Physical Activity, Diet
- Palabras clave
- Consumption (sociology), Population, Environmental health, Medicine, Demography, Biology
- MeSH
- humans, cardiovascular diseases, diet, cause of death, risk factors, cohort studies, prospective studies, eggs, adult, italy, female, male
50 autores
- Emilia Ruggiero🇮🇹Istituto Neurologico Mediterraneo
- Augusto Di Castelnuovo🇮🇹Clinica Mediterranea
- Simona Costanzo🇮🇹Istituto Neurologico Mediterraneo
- Mariarosaria Persichillo🇮🇹Istituto Neurologico Mediterraneo
- Amalia De Curtis🇮🇹Istituto Neurologico Mediterraneo
- Chiara Cerletti🇮🇹Istituto Neurologico Mediterraneo
- Maria Benedetta Donati🇮🇹Istituto Neurologico Mediterraneo
- Giovanni de Gaetano🇮🇹Istituto Neurologico Mediterraneo
- Licia Iacoviello🇮🇹 · autor de correspondenciaUniversity of Insubria; Istituto Neurologico Mediterraneo
- Marialaura Bonaccio🇮🇹Istituto Neurologico Mediterraneo
- the Moli-sani Study Investigators🇮🇹University of Insubria
- Licia Iacoviello🇮🇹 · autor de correspondenciaUniversity of Insubria; Istituto Neurologico Mediterraneo
- Giovanni de Gaetano🇮🇹Istituto Neurologico Mediterraneo
- Maria Benedetta Donati🇮🇹Istituto Neurologico Mediterraneo
- Marialaura Bonaccio🇮🇹Istituto Neurologico Mediterraneo
- Americo Bonanni🇮🇹Istituto Neurologico Mediterraneo
- Chiara Cerletti🇮🇹Istituto Neurologico Mediterraneo
- Simona Costanzo🇮🇹Istituto Neurologico Mediterraneo
- Amalia De Curtis🇮🇹Istituto Neurologico Mediterraneo; Clinica Mediterranea
- Augusto Filippo Di Castelnuovo🇮🇹Clinica Mediterranea
- Francesco Gianfagna🇮🇹Istituto Neurologico Mediterraneo
- Mariarosaria Persichillo🇮🇹Istituto Neurologico Mediterraneo
- Teresa Di Prospero
- Jos Vermylen
- Ignacio De Paula Carrasco
- Antonio Spagnuolo
- Deodato Assanelli
- Vincenzo Centritto🇮🇹Istituto Neurologico Mediterraneo
- Simona Costanzo🇮🇹Istituto Neurologico Mediterraneo
- Marco Olivieri
- Teresa Panzera🇮🇹Clinica Mediterranea
- Augusto Di Castelnuovo🇮🇹Clinica Mediterranea
- Simona Costanz Esposito Marialaura Bonaccio
- Alessandro Gialluisi
- Francesco Gianfagna🇮🇹Istituto Neurologico Mediterraneo
- Emilia Ruggiero🇮🇹Istituto Neurologico Mediterraneo
- Amalia De Curtis🇮🇹Istituto Neurologico Mediterraneo
- Sara Magnacca🇮🇹Istituto Neurologico Mediterraneo
- Benedetta Izzi
- Annalisa Marotta
- Fabrizia Noro
- Roberta Parisi
- Alfonsina Tirozzi🇮🇹Istituto Neurologico Mediterraneo
- Mariarosaria Persichillo🇮🇹Istituto Neurologico Mediterraneo
- Francesca Bracone
- Francesca De Lucia
- Cristiana Mignogna
- Teresa Panzera
- Livia Rago
- Americo Bonanni
Resumen
El texto original del estudio, en el idioma en que se publicó.
Purpose
Dietary guidelines recommend to limit egg consumption to 4 servings per week but the relation between egg intake and health outcomes is still controversial. To evaluate the association of egg consumption and mortality risk in Italian adults and to investigate nutritional factors and serum lipids as potentially explaining such associations.
Methods
Longitudinal analysis on 20,562 men and women aged ≥ 35y, free from cardiovascular disease (CVD) and cancer belonging to the Moli-sani Study cohort (enrolled 2005-2010) followed up for a median of 8.2 years.
Results
In multivariable-adjusted analysis as compared to low intake (> 0 ≤ 1 egg/week), eating > 4 eggs/week led to an increased risk of all-cause (Hazard ratio [HR] = 1.50; 95%CI 1.13-1.99), CVD (HR = 1.75; 1.07-2.87) and cancer mortality (HR = 1.52; 0.99-2.33). Similarly, an intake of 2-4 eggs/week was associated with higher all-cause (HR = 1.22; 1.01-1.46) and CVD mortality risk (HR = 1.43; 1.03-1.97). An increase of 1 egg per week was associated with higher mortality risk among high-risk individuals, such as those with hypertension and hyperlipidaemia. Dietary cholesterol explained about 43.0% and 39.3% (p values < 0.0001) of the association of eggs with all-cause and CVD mortality, respectively, while serum lipids (e.g., total cholesterol) accounted for a small proportion of egg-mortality relation.
Conclusions
Among Italian adults, high egg consumption leads to an increased risk of all-cause and CVD mortality, with the risk being evident even at the recommended intake of 2-4 eggs per week. A substantial part of this association was likely due to the egg contribution to dietary cholesterol. Our findings suggest limiting the consumption of eggs in the diet and these results should be considered in the development of dietary guidelines and updates.
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