鸡蛋摄入与全因死亡及特因死亡风险的关联
创作:aluba 审核:aluba 2022年04月17日
  • 纳入33项前瞻性队列研究(共2,216,720受试者,其中232,408例死亡)进行荟萃分析;
  • 与鸡蛋摄入量最低者相比,鸡蛋摄入量最高者的全因死亡风险、心血管疾病死亡风险、冠心病死亡风险、中风死亡风险及呼吸道疾病死亡风险均无显著差异,但与较高的癌症死亡风险相关(RR=1.20);
  • 每周多摄入一个鸡蛋,与全因死亡风险增加2%、癌症死亡风险增加4%、中风死亡风险降低4%相关。
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aluba
Advances in Nutrition上发表的一项荟萃分析结果,总结了33项前瞻性队列研究的数据后发现,鸡蛋摄入量与全因、心血管疾病、冠心病、中风及呼吸道疾病死亡风险无显著关联,但与癌症死亡风险呈正相关。
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延伸阅读本研究的原文信息和链接出处,以及相关解读和评论文章。欢迎读者朋友们推荐!
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Egg Consumption and Risk of All-Cause and Cause-Specific Mortality: A Systematic Review and Dose-Response Meta-Analysis of Prospective Studies

鸡蛋摄入与全因死亡及特因死亡风险:对前瞻性研究的系统性综述与剂量效应荟萃分析

10.1093/advances/nmac040

2022-04-09, Review

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The association between egg consumption and mortality is extremely debatable. This study aimed to investigate the potential dose-response association of egg consumption with risk of mortality from all-causes and cause-specific in the general population. The primary comprehensive literature search was conducted in PubMed/Medline, Scopus, ISI Web of Science, and Embase up to March 2021, as well as reference lists of relevant original papers and key journals. We calculated summary relative risks (RR) and their 95% confidence intervals (CIs) for the highest and lowest categories, as well as the linear trend estimation of egg intake, using the random effects model. Thirty-three (32 publications) cohort studies were included. These studies enrolled 2,216,720 participants and recorded 232,408 deaths from all causes. Comparing highest vs. lowest egg intake categories was not associated with the risk of mortality from all-causes (RR: 1.02; 95% CI: 0.94 to 1.11, n =25), CVD (RR:1.04; 95% CI: 0.87 to 1.23, n =11), CHD (RR: 0.98; 95%CI: 0.84 to 1.16, n =10), stroke (RR: 0.81; 95%CI: 0.64 to 1.02, n=9), and respiratory disease (RR: 0.96; 95% CI: 0.53 to 1.71, n =3); however, it was associated with a higher risk of cancer mortality (RR: 1.20; 95%CI: 1.04 to 1.39, n =13). In the linear dose-response analysis, an additional one egg intake per week was associated with a 2% and 4% increased risk of all-cause and cancer mortality, respectively, and a 4% decreased risk of stroke mortality. The certainty of the evidence was rated as low to moderate. Higher egg consumption was not associated with an increased risk of mortality from all-causes, CVD, CHD, stroke, or respiratory disease, whereas an elevated risk was observed for cancer mortality. These findings suggested that eggs be consumed in low to moderate amounts (up to one egg/d) as part of a healthy diet.

First Authors:
Seyed Mohammad Mousavi,Nikan Zargarzadeh

Correspondence Authors:
Ahmad Esmaillzadeh

All Authors:
Seyed Mohammad Mousavi,Nikan Zargarzadeh,Somaye Rigi,Emma Persad,Ana Beatriz Pizarro,Shirin Hasani-Ranjbar,Bagher Larijani,Walter C Willett,Ahmad Esmaillzadeh

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