M X Wang1, C H Wong2, J E Kim3. 1. Food Science and Technology Program, Department of Chemistry, National University of Singapore, 3 Science Drive 3, 117543, Singapore; Centre for Infectious Disease Epidemiology and Research, Saw Swee Hock School of Public Health, National University of Singapore, Tahir Foundation Building, 12 Science Drive 2, 117549, Singapore. Electronic address: ephwmx@nus.edu.sg. 2. Food Science and Technology Program, Department of Chemistry, National University of Singapore, 3 Science Drive 3, 117543, Singapore. Electronic address: wong.chunhong@u.nus.edu. 3. Food Science and Technology Program, Department of Chemistry, National University of Singapore, 3 Science Drive 3, 117543, Singapore. Electronic address: chmkje@nus.edu.sg.
Abstract
BACKGROUND AND AIM: Effects of whole egg consumption on cardiovascular diseases (CVD) risk in the middle-aged and older population remain unclear due to inconsistent findings from observational and randomized controlled trials (RCTs). This meta-analysis aimed to assess the impacts of whole egg and egg category (whole eggs versus egg substitutes) intake quantity on CVD risk factors from systematically searched RCTs. Egg substitutes were hypothesized to have minimal effects of the blood lipid and lipoprotein profile as they are void of dietary cholesterol. METHODS AND RESULTS: As many as 434 studies identified from PubMed, Cochrane Library, CINAHL and Medline (Ovid) databases were screened and data were extracted from 8 selected RCTs. Quality of the selected studies were assessed and the overall effect sizes of weighted mean differences (WMD) were calculated using a random effects model. Non-differential effects in blood pressures, lipids and lipoproteins were observed when >4 whole eggs/week compared to ≤4 whole eggs/week were consumed. Intake of >4 whole eggs/week compared to equivalent amounts of egg substitutes caused greater elevations in blood total cholesterol (WMD: 0.198 mmol/L; 95% CIs: 0.056, 0.339), HDL cholesterol (WMD: 0.068 mmol/L; 95% CIs: 0.006, 0.130) and LDL cholesterol (WMD: 0.171 mmol/L; 95% CIs: 0.028, 0.315) but did not differentially affect triglycerides concentration. CONCLUSION: Overall, the results support the notion that quantity of whole egg intake does not affect CVD risk factors and consuming egg substitutes may also be beneficial compared to whole eggs on lowering CVD risk in the middle-aged and older population.
BACKGROUND AND AIM: Effects of whole egg consumption on cardiovascular diseases (CVD) risk in the middle-aged and older population remain unclear due to inconsistent findings from observational and randomized controlled trials (RCTs). This meta-analysis aimed to assess the impacts of whole egg and egg category (whole eggs versus egg substitutes) intake quantity on CVD risk factors from systematically searched RCTs. Egg substitutes were hypothesized to have minimal effects of the blood lipid and lipoprotein profile as they are void of dietary cholesterol. METHODS AND RESULTS: As many as 434 studies identified from PubMed, Cochrane Library, CINAHL and Medline (Ovid) databases were screened and data were extracted from 8 selected RCTs. Quality of the selected studies were assessed and the overall effect sizes of weighted mean differences (WMD) were calculated using a random effects model. Non-differential effects in blood pressures, lipids and lipoproteins were observed when >4 whole eggs/week compared to ≤4 whole eggs/week were consumed. Intake of >4 whole eggs/week compared to equivalent amounts of egg substitutes caused greater elevations in blood total cholesterol (WMD: 0.198 mmol/L; 95% CIs: 0.056, 0.339), HDL cholesterol (WMD: 0.068 mmol/L; 95% CIs: 0.006, 0.130) and LDL cholesterol (WMD: 0.171 mmol/L; 95% CIs: 0.028, 0.315) but did not differentially affect triglycerides concentration. CONCLUSION: Overall, the results support the notion that quantity of whole egg intake does not affect CVD risk factors and consuming egg substitutes may also be beneficial compared to whole eggs on lowering CVD risk in the middle-aged and older population.
Authors: Pedro L Valenzuela; Pedro Carrera-Bastos; Beatriz G Gálvez; Gema Ruiz-Hurtado; José M Ordovas; Luis M Ruilope; Alejandro Lucia Journal: Nat Rev Cardiol Date: 2020-10-09 Impact factor: 32.419
Authors: Maite M Aldaya; Francisco C Ibañez; Paula Domínguez-Lacueva; María Teresa Murillo-Arbizu; Mar Rubio-Varas; Beatriz Soret; María José Beriain Journal: Foods Date: 2021-05-02
Authors: Amanda E Bries; Joe L Webb; Brooke Vogel; Claudia Carrillo; Timothy A Day; Michael J Kimber; Rudy J Valentine; Matthew J Rowling; Stephanie Clark; Kevin L Schalinske; Elizabeth M McNeill Journal: Front Nutr Date: 2021-05-10