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An egg a day could significantly reduce CVD risk
People who consume an egg a day could significantly reduce
their risk of cardiovascular disease (CVD) compared with
eating no eggs, suggests a study carried out in China. CVD
is the leading cause of death and disability worldwide,
including China, mostly due to ischaemic heart disease and
stroke (including both haemorrhagic and ischaemic stroke).
Unlike ischaemic heart disease, which is the leading cause
of premature death in most Western countries, stroke is the
most responsible cause in China, followed by heart disease.
Although ischaemic stroke accounted for the majority of
strokes, the proportion of haemorrhagic stroke in China is
still higher than that in high-income countries.
Eggs are a prominent source of dietary cholesterol, but
they also contain high-quality protein, many vitamins and
bioactive components such as phospholipids and carotenoids.
Previous studies looking at associations between eating
eggs and impact on health have been inconsistent, and
most of them found insignificant associations between
egg consumption and coronary heart disease or stroke.
Therefore, a team of researchers from China and the UK led
by Prof Liming Li and Dr Canqing Yu from the School of
Public Health, Peking University Health Science Centre, set
out to examine the associations between egg consumption
and cardiovascular disease, ischaemic heart disease, major
coronary events, haemorrhagic stroke and ischaemic stroke.
They used data from the China Kadoorie Biobank
(CKB) study, an ongoing prospective study of around half
a million (512 891) adults aged 30 to 79 years from 10
different geographical areas in China. The participants were
recruited between 2004 and 2008 and were asked about the
frequency of their egg consumption. They were followed up
to determine their morbidity and mortality.
For the new study, the researchers focused on 416 213
participants who were free of prior cancer, CVD and
diabetes. From that group at a median follow up of 8.9 years,
a total of 83 977 cases of CVD and 9 985 CVD deaths were
documented, as well as 5 103 major coronary events. At the
start of the study period, 13.1% of participants reported
daily consumption of eggs (usual amount 0.76 eggs/day) and
9.1% reported never or very rare consumption of eggs (usual
amount 0.29 eggs/day).
Analysis of the results showed that compared with people
not consuming eggs, daily egg consumption was associated
with a lower risk of CVD overall. In particular, daily egg
consumers (up to one egg/day) had a 26% lower risk of
haemorrhagic stroke, a 28% lower risk of haemorrhagic
stroke death and an 18% lower risk of CVD death.
In addition, there was a 12% reduction in risk of ischaemic
heart disease observed for people consuming eggs daily
(estimated amount 5.32 eggs/week), when compared with the
‘never/rarely’ consumption category (2.03 eggs/week).
This was an observational study, so no firm conclusions
can be drawn about cause and effect, but the authors said
their study had a large sample size and took into account
established and potential risk factors for CVD.
The authors concluded: ‘The present study finds that there
is an association between moderate level of egg consumption
(up to 1 egg/day) and a lower cardiac event rate. Our findings
contribute scientific evidence to the dietary guidelines with
regard to egg consumption for the healthy Chinese adult.’
Source:
Medical Brief 2018