Abstract P286: Egg Consumption is Associated With Cardiovascular Disease Risk Factors in the Coronary Artery Risk Development in Young Adults Study
Objective: The role of eggs in cardiovascular disease risk remains uncertain. Studies implicate a metabolite of choline , trimethylamine N-oxide (TMAO), in the development of cardiovascular disease (CVD). We tested the association between egg consumption and CVD risk factors over 20 years of follow-up.
Methods: Study participants were from the CARDIA Study, a multicenter cohort of black and white Americans established in 1985/86 (baseline n=5,115; ages 18-30). Egg consumption was calculated from reported intake on a diet history at baseline and years 7 and 20 of follow-up. Eggs were categorized as: ≤1.0, 1.1-3.5, 3.6-6.9, and ≥7 per week. CVD risk factors were assessed at each exam, including blood pressure, lipids, and insulin resistance (defined by homeostatic model assessment, HOMA-IR). Multivariable-adjusted fixed effects (within-subject) regression models quantified prospective associations between time-varying egg consumption and CVD risk factors.
Results: In the regression (Table), 7+ eggs per week was negatively associated with systolic and diastolic blood pressure and >3.5 eggs per week was positively associated with HDL-C. Total cholesterol and LDL-C were positively associated with low-to-moderate consumption, but not with higher consumption.
Conclusion: At higher levels of intake, eggs were negatively associated with blood pressure and positively associated with HDL-C; at low-to-moderate levels, eggs were positively associated with total cholesterol and LDL-C. P
Author Disclosures: K.A. Meyer: B. Research Grant; Significant; NHLBI, Egg Nutrition Center.
- © 2017 by American Heart Association, Inc.