Association between egg consumption and arterial stiffness: a longitudinal study
Ji N, Huang Z, Zhang X, Sun Y, Ye S, Chen S, Tucker KL, Wu S, Gao X
Nutrition journal · 5 citas
Etiquetas de revisión
Cuestionario de frecuencia de consumoDatos 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 cohortes (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Cuestionario de frecuencia de consumo
Quién lo pagó
- Financiación
- Financiación independiente
- Universidad u hospital
- University of Pennsylvania
- Universidad u hospital
- Pennsylvania State University
- Universidad u hospital
- the Pennsylvania State University
Según 3 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2021-07-13 · Nutr J · vol. 20 · número 1 · pág. 67
- Editorial
- BioMed Central
- Citado
- 7 citas · más que el 74% de estudios similares · 0.9× el promedio de su campo
- Referencias
- 42 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Cardiovascular Health and Disease Prevention · Nutritional Studies and Diet · Obesity, Physical Activity, Diet
- Palabras clave
- Arterial stiffness, Medicine, Pulse wave velocity, Blood pressure, Clinical nutrition, Internal medicine, Cardiology, Obesity
- MeSH
- humans, risk factors, longitudinal studies, ankle brachial index, vascular stiffness, pulse wave analysis
9 autores
- Naiwen Ji🇺🇸Pennsylvania State University
- Zhe Huang🇨🇳Kailuan General Hospital
- Xinyuan Zhang🇺🇸Pennsylvania State University
- Yuanyuan Sun🇨🇳Chinese Academy of Medical Sciences & Peking Union Medical College; Peking Union Medical College Hospital
- Shumao Ye🇺🇸Tufts University; Jean Mayer Human Nutrition Research Center on Aging
- Shuohua Chen🇨🇳Kailuan General Hospital
- Katherine L. Tucker🇺🇸University of Massachusetts Lowell
- Shouling Wu🇨🇳 · autor de correspondenciaKailuan General Hospital
- Xiang Gao🇺🇸 · autor de correspondenciaPennsylvania State University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Inconsistent associations between egg consumption and cardiovascular disease (CVD) risk have been observed in previous studies. This study aims to longitudinally investigate the association between egg consumption and altered risk of arterial stiffness, a major pre-clinical pathogenic change of CVD, which was assessed by brachial-ankle pulse wave velocity (baPWV).
Methods
A total of 7315 Chinese participants from the Kailuan Study, free of CVD and cancer were included in this study. Egg consumption was assessed by a semi-quantitative validated food frequency questionnaire in 2014. baPWV was repeatedly measured at baseline and during follow-up (mean follow-up: 3.41 years). General linear regression was used to calculate means of baPWV change rate across different egg consumption groups, adjusting for age, sex, baseline baPWV, healthy eating index, total energy, social-economic status, blood pressure, obesity, smoking, lipid profiles, and fasting glucose concentrations.
Results
Compared to the annual baPWV change rate in participants with 0-1.9 eggs/wk. (adjusted mean: 35.9 ± 11.2 cm/s/y), those consuming 3-3.9 eggs/wk. (adjusted mean: 0.2 ± 11.4 cm/s/y) had the lowest increase in baPWV during follow-up (P-difference = 0.002). Individuals with low (0-1.9 eggs/wk) vs. high (5+ eggs /wk) egg intake showed similar changes in baPWV.
Conclusions
In this large-scale longitudinal analysis, we did not find a significant difference in arterial stiffness, as assessed by baPWV level, between low and high egg consumption groups. However, moderate egg consumption (3-3.9 eggs/wk) appeared to have beneficial effects on arterial stiffness.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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