Author, as appears in the article.: Díez-Espino J, Basterra-Gortari FJ, Salas-Salvadó J, Buil-Cosiales P, Corella D, Schröder H, Estruch R, Ros E, Gómez-Gracia E, Arós F, Fiol M, Lapetra J, Serra-Majem L, Pintó X, Babio N, Quiles L, Fito M, Marti A, Toledo E, PREDIMED Investigators
Department: Bioquímica i Biotecnologia Bioquímica i Biotecnologia Medicina i Cirurgia
URV's Author/s: Babio Sánchez, Nancy Elvira / Castro Salomó, Antoni / Salas Salvadó, Jorge
Keywords: Predimed study Egg consumption Diabetes Cardiovascular disease egg consumption diabetes cardiovascular disease
Abstract: Eggs are a major source of dietary cholesterol and their consumption has been sometimes discouraged. A relationship between egg consumption and the incidence of cardiovascular disease (CVD) has been suggested to be present exclusively among patients with type2 diabetes.To assess the association between egg consumption and CVD in a large Mediterranean cohort where approximately 50% of participants had type 2 diabetes.We prospectively followed 7216 participants (55-80 years old) at high cardiovascular risk from the PREDIMED (PREvención con DIeta MEDiterránea) study for a mean of 5.8 years. All participants were initially free of CVD. Yearly repeated measurements of dietary information with a validated 137-item food-frequency questionnaire were used to assess egg consumption and other dietary exposures. The endpoint was the rate of major cardiovascular events (myocardial infarction, stroke or death from cardiovascular causes).A major cardiovascular event occurred in 342 participants. Baseline egg consumption was not significantly associated with cardiovascular events in the total population. Non-diabetic participants who ate on average >4 eggs/week had a hazard ratio (HR) of 0.96 (95% confidence interval, 0.33-2.76) in the fully adjusted multivariable model when compared with non-diabetic participants who reported the lowest egg consumption (<2 eggs/week). Among diabetic participants, the HR was 1.33 (0.72-2.46). There was no evidence of interaction by diabetic status. HRs per 500 eggs of cumulative consumption during follow-up were 0.94 (0.66-1.33) in non-diabetics and 1.18 (0.90-1.55) in diabetics.Low to moderated egg consumption was not associated with an increased CVD risk in diabetic or non-diabetic individuals at high cardiovascular risk. This trial was registered at controlled-trials.com as ISRCTN35739639.Copyright © 2016 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism. All rights reserved.
Thematic Areas: Saúde coletiva Química Odontología Nutrition and dietetics Nutrition & dietetics Nutrição Medicina iii Medicina ii Medicina i Interdisciplinar General medicine Farmacia Engenharias iv Enfermagem Educação física Critical care and intensive care medicine Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciência de alimentos Biotecnología
licence for use: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 02615614
Author's mail: antoni.castro@urv.cat jordi.salas@urv.cat nancy.babio@urv.cat
Author identifier: 0000-0001-5441-6333 0000-0003-2700-7459 0000-0003-3527-5277
Record's date: 2024-09-07
Papper version: info:eu-repo/semantics/acceptedVersion
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
Papper original source: Clinical Nutrition. 36 (4): 1015-1021
APA: Díez-Espino J, Basterra-Gortari FJ, Salas-Salvadó J, Buil-Cosiales P, Corella D, Schröder H, Estruch R, Ros E, Gómez-Gracia E, Arós F, Fiol M, Lapetra (2017). Egg consumption and cardiovascular disease according to diabetic status: The PREDIMED study. Clinical Nutrition, 36(4), 1015-1021. DOI: 10.1016/j.clnu.2016.06.009
Entity: Universitat Rovira i Virgili
Journal publication year: 2017
Publication Type: Journal Publications
Repositori URV