“…35 Additionally, the observed blood pressure effect of the DII may be attributed to nutrients that have been proven effective in hypertension in previous studies. We found that the hypertension group had a higher intake of animal-derived food, which has been shown to be associated with hypertension, 37 and ate more carbohydrates and fats, which have a pro-inflammatory score on the DII. 38 Therefore, it is urgent to strengthen efforts to choose a low-DII food to reduce the inflammatory potential of the diet in the Chinese population.…”
“…35 Additionally, the observed blood pressure effect of the DII may be attributed to nutrients that have been proven effective in hypertension in previous studies. We found that the hypertension group had a higher intake of animal-derived food, which has been shown to be associated with hypertension, 37 and ate more carbohydrates and fats, which have a pro-inflammatory score on the DII. 38 Therefore, it is urgent to strengthen efforts to choose a low-DII food to reduce the inflammatory potential of the diet in the Chinese population.…”
“…1 ). From the 30 studies, 13 were conducted with data from populations living in the USA [ 24 , 25 ••, 26 – 29 , 30 •, 31 – 34 , 35 •, 36 ], eight from China [ 15 , 35 •, 37 , 38 ••, 39 – 42 ], eight from Europe [ 43 – 50 ], one from Iran [ 51 ], and one was a multinational cohort study [ 52 •]. Fig.…”
Purpose of Review
This review summarizes recent evidence published since a previous review in 2018 on the association between egg consumption and risk of cardiovascular disease (CVD) mortality, CVD incidence, and CVD risk factors.
Recent Findings
No recent randomized controlled trials were identified. Evidence from observational studies is mixed, with studies reporting either an increased risk or no association of highest egg consumption with CVD mortality, and a similar spread of increased risk, decreased risk, or no association between egg intake and total CVD incidence. Most studies reported a reduced risk or no association between egg consumption and CVD risk factors. Included studies reported low and high egg intake as between 0 and 1.9 eggs/week and 2 and ≥14 eggs/week, respectively. Ethnicity may influence the risk of CVD with egg consumption, likely due to differences in how eggs are consumed in the diet rather than eggs themselves.
Summary
Recent findings are inconsistent regarding the possible relationship between egg consumption and CVD mortality and morbidity. Dietary guidance should focus on improving the overall quality of the diet to promote cardiovascular health.
“…Processed red meat intake has previously been associated with the risk of hypertension, including in the E3N cohort [10], but few studies have assessed the possible association with hypertension when considering replacing processed red meat. A recent prospective study of 5394 Chinese adults [26] found that substituting 50 g of red processed red meat for eggs, dairy, or other animal source foods was associated with a reduced risk of hypertension.…”
Section: Hypertensionmentioning
confidence: 99%
“…This method has been shown to be mathematically equivalent to the method used in this work [24,49]. One recent study used compositional transformation substitution analysis that can consider the differing proportion of foods consumed [26]. We assessed multiple different methods of modelling the food substitutions, including different units of substitution, and different statistical models.…”
Section: Study Design and Limitationsmentioning
confidence: 99%
“…Hypertension PRM intake has previously been associated with the risk of hypertension, including in the E3N cohort (10) , but few studies have assessed the possible association with hypertension when considering comparisons between PRM and other foods. A recent prospective observational study of 5394 Chinese adults (26) found that relative to 50 g of red PRM, eggs, dairy or other animalsource foods were associated with a lower risk of hypertension. Similarly, Becerra-Tomas et al (42) identified a lower risk of metabolic syndrome among 1868 participants when comparing PRM to vegetables, poultry, rabbit, fish and eggs.…”
Many dietary guidelines recommend restricting the consumption of processed red meat (PRM) in favour of healthier foods such as fish, to reduce the risk of chronic conditions such as hypertension and diabetes. The objective of this study was to estimate the potential effect of replacing PRM for fatty fish, lean fish, red meat, eggs, pulses, or vegetables, on the risk of incident hypertension and diabetes. This was a prospective study of women in the E3N cohort study. Cases of diabetes and hypertension were based on self-report, specific questionnaires, and drug reimbursements. In the main analysis, information on regular dietary intake was assessed with a food frequency questionnaire, and food substitutions were modelled using cox proportional hazard models 95 % confidence intervals were generated via bootstrapping. 71,081 women free of diabetes and 45,771 women free of hypertension were followed for an average of 18.7 and 18.3 years respectively. 2,681 incident cases of diabetes and 12,327 incident cases of hypertension were identified. Replacing PRM with fatty fish was associated with a 15 % lower risk of diabetes (HR = 0.85, 95 CI [0.73: 0.97]), and hypertension (HR =0 .85 [0.79: 0.91]). Between 3 – 10 % lower risk of hypertension or diabetes was also observed when replacing PRM with vegetables, unprocessed red meat, or pulses. The replacement of PRM with alternative protein sources such as fatty fish, unprocessed red meat, vegetables, or pulses was associated with a reduced risk of hypertension and diabetes.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
