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Egg and egg-sourced cholesterol consumption in relation to mortality: Findings from population-based nationwide cohort
被引:27
作者:
Zhuang, Pan
[1
]
Jiao, Jingjing
[2
]
Wu, Fei
[2
]
Mao, Lei
[2
]
Zhang, Yu
[1
]
机构:
[1] Zhejiang Univ, Zhejiang Key Lab Agrofood Proc, Fuli Inst Food Sci, Dept Food Sci & Nutr,Coll Biosyst Engn & Food Sci, 866 Yuhangtang Rd, Hangzhou 310058, Zhejiang, Peoples R China
[2] Zhejiang Univ, Affiliated Hosp 2, Sch Publ Hlth, Dept Nutr,Sch Med, Hangzhou, Zhejiang, Peoples R China
基金:
美国国家卫生研究院;
关键词:
Eggs;
Dietary cholesterol;
Mortality;
China Health and Nutrition Survey;
TRIMETHYLAMINE-N-OXIDE;
CORONARY-HEART-DISEASE;
CARDIOVASCULAR-DISEASE;
DIETARY-CHOLESTEROL;
NUTRITION SURVEY;
CHINA HEALTH;
IRON INTAKE;
RISK;
METAANALYSIS;
PLASMA;
D O I:
10.1016/j.clnu.2020.03.019
中图分类号:
R15 [营养卫生、食品卫生];
TS201 [基础科学];
学科分类号:
100403 ;
摘要:
Background & aims: Evidence linking egg and dietary cholesterol consumption with human health and longevity is highly debated. Data from non-Western populations are sparse. We aim to prospectively assess the egg and cholesterol consumption in relation to mortality in a nationwide Chinese cohort. Methods: We followed 18,914 adults aged >= 20 y from China Health and Nutrition Survey (CHNS) between 1991 and 2015. In each survey year, 3-day 24-hr dietary records were used to collect dietary data. Cumulative averages of egg and cholesterol intakes were calculated. Hazard ratios (HRs) and 95% confidence intervals (CIs) were estimated using the Cox proportional hazards model. Results: Overall 1,429 deaths were reported after a median follow-up of 15 years. Egg consumption was significantly associated with lower total mortality (P-trend<0.001). Multivariable-adjusted HRs (95% CIs) were 0.69 (0.59-0.81) for 1-3 eggs/wk, 0.68 (0.59-0.79) for 3-7 eggs/wk, 0.78 (0.66-0.93) for 1-2 eggs/d, and 0.64 (0.52-0.78) for >= 2 eggs/d compared with <= 1 egg/wk. Although total dietary cholesterol was not related to mortality, intake of cholesterol from eggs was inversely associated with total mortality (P-trend = 0.001) while intake of cholesterol from non-egg sources was positively related to total mortality (P-trend = 0.01). Substituting 50 g/d egg for equivalent amounts of dairy products, nuts/legumes, or red meat was associated with 9%, 7%, or 8% lower total mortality, respectively. Conclusions: Egg consumption is associated with lower total mortality among the Chinese population. Consuming cholesterol from non-egg sources may be detrimental to longevity. Habitual consumption of eggs should continue to be recommended in the Chinese dietary guidelines while excess intake of cholesterol from non-egg sources may be discouraged. (C) 2020 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism. All rights reserved.
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页码:3520 / 3527
页数:8
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