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Egg consumption and risk of heart failure in the Physicians' Health Study.

Abstract

BACKGROUND

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.

METHODS AND RESULTS

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.

CONCLUSIONS

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.

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  • Authors+Show Affiliations

    ,

    Division of Aging, Brigham and Women's Hospital and Harvard Medical School, 1620 Tremont St, Third Floor, Boston MA 02120, USA. ldjousse@rics.bwh.harvard.edu

    Source

    Circulation 117:4 2008 Jan 29 pg 512-6

    MeSH

    Adult
    Aged
    Aged, 80 and over
    Cohort Studies
    Eggs
    Feeding Behavior
    Follow-Up Studies
    Heart Failure
    Humans
    Male
    Middle Aged
    Physicians
    Prospective Studies
    Risk Factors
    Surveys and Questionnaires

    Pub Type(s)

    Journal Article
    Research Support, N.I.H., Extramural

    Language

    eng

    PubMed ID

    18195171

    Citation

    Djoussé, Luc, and J Michael Gaziano. "Egg Consumption and Risk of Heart Failure in the Physicians' Health Study." Circulation, vol. 117, no. 4, 2008, pp. 512-6.
    Djoussé L, Gaziano JM. Egg consumption and risk of heart failure in the Physicians' Health Study. Circulation. 2008;117(4):512-6.
    Djoussé, L., & Gaziano, J. M. (2008). Egg consumption and risk of heart failure in the Physicians' Health Study. Circulation, 117(4), pp. 512-6. doi:10.1161/CIRCULATIONAHA.107.734210.
    Djoussé L, Gaziano JM. Egg Consumption and Risk of Heart Failure in the Physicians' Health Study. Circulation. 2008 Jan 29;117(4):512-6. PubMed PMID: 18195171.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Egg consumption and risk of heart failure in the Physicians' Health Study. AU - Djoussé,Luc, AU - Gaziano,J Michael, Y1 - 2008/01/14/ PY - 2008/1/16/pubmed PY - 2008/3/28/medline PY - 2008/1/16/entrez SP - 512 EP - 6 JF - Circulation JO - Circulation VL - 117 IS - 4 N2 - BACKGROUND: 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. METHODS AND RESULTS: 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. CONCLUSIONS: 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. SN - 1524-4539 UR - https://www.unboundmedicine.com/medline/citation/18195171/Egg_consumption_and_risk_of_heart_failure_in_the_Physicians'_Health_Study_ L2 - http://www.ahajournals.org/doi/full/10.1161/CIRCULATIONAHA.107.734210?url_ver=Z39.88-2003&amp;rfr_id=ori:rid:crossref.org&amp;rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -