Egg Consumption and Risk of Heart Failure in the Physicians’ Health Study

Djoussé, Luc; Gaziano, J. Michael

doi:10.1161/circulationaha.107.734210

Cited by 71 publications

(50 citation statements)

References 26 publications

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“…[41][42][43][44][45] However, a recent, 20-year follow-up of the Physicians Health Study reported that although consumption of up to six eggs per week was not associated with incident heart failure, consumption of seven or more eggs per week was associated with an increased risk of heart failure. 46 Compared with subjects who reported egg consumption of less than one per week, hazard ratios for heart failure risk were 1.28 (95% CI 1.02-1.61) and 1.64 (95% CI 1.08-2.49) for egg consumption of 1 per day and 2 or more per day, respectively. Two other studies have reported a twofold increased risk of CHD or CAD in individuals with diabetes who eat more than six to seven eggs per week compared with those who eat less than one egg per week.…”

Section: Dietary Cholesterolmentioning

confidence: 93%

Lifestyle Approaches and Dietary Strategies to Lower LDL-Cholesterol and Triglycerides and Raise HDL-Cholesterol

Katcher

Hill

Lanford

et al. 2009

Endocrinology and Metabolism Clinics of North America

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Section: Dietary Cholesterolmentioning

confidence: 93%

Lifestyle Approaches and Dietary Strategies to Lower LDL-Cholesterol and Triglycerides and Raise HDL-Cholesterol

Katcher

Hill

Lanford

et al. 2009

Endocrinology and Metabolism Clinics of North America

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“…It is thus remarkable that the highest levels of choline and L-carnitine are often found in foods rich in cholesterol and fats, such as red meat, liver, and egg yolk. While numerous large-scale epidemiologic studies have linked red meat ingestion with heightened mortality and CVD risks, the relationship between egg ingestion and cardiovascular risks has shown conflicting results (40)(41)(42)(43)(44)(45)(46)(47)(48)(49). Since other dietary nutrients possess a TMA moiety (e.g., glycerophosphocholine, betaine, various short-and long-chain acyl carnitines, and sphingomyelin), there are likely other gut microbe-dependent pathways that lead to the formation of TMA and TMAO, though these remain largely unexplored.…”

Section: R E V I E W S E R I E S : G U T M I C R O B I O M Ementioning

confidence: 99%

The contributory role of gut microbiota in cardiovascular disease

2014

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R e v i e w s e R i e s : g u t m i c R o b i o m eSeries Editor: Martin J. Blaser IntroductionCardiovascular disease (CVD) remains the leading cause of death in both the United States and industrialized societies, with growing incidence in developing countries (1). Factors contributing to CVD arise from genetic sources, environmental sources, or a combination of genetic and environmental sources (2). Despite extensive investigations in search of causal genetic variants, such as large-scale GWAS, less than one-fifth of attributable cardiovascular risk has been accounted for from genetic determinants (3, 4). At the same time, major advances in the treatment of atherosclerosis beyond high-potency lipid-lowering agents has not yet materialized (5). Indeed, even with high-potency statin therapy, at least a 50% residual risk remains (6), with the majority of events unchecked. Therefore, there is still ample room for improving our understanding of the processes contributing to CVD pathogenesis, and for improved prevention and treatment of CVD. While the recognizable contribution of genetics to CVD will no doubt significantly increase with time, a reassessment of environmental contributions to CVD pathogenesis and risks for adverse events is certainly worthwhile.Our largest environmental exposure is what we eat. Technically speaking, food is a foreign object that we take into our bodies in kilogram quantities every day. From the latest National Health and Nutrition Examination Survey (NHANES, 2009(NHANES, -2010, the majority of individuals sampled achieved an intermediate or poor Healthy Eating Index (1). However, dietary composition is often difficult to assess, and even precise quantification of dietary intake may not necessarily reveal the many known and unknown factors that may influence the contributions of specific dietary nutrients to disease susceptibility (7). There has also been an overwhelming lack of appreciation at the bedside regarding the intricate and complicated processes that transform ingested food into the myriad metabolites that enter the circulation and fulfill or adversely affect various functional and metabolic processes in the body.Over the past decade we have increasingly begun to appreciate the ecological diversity of microbes living symbiotically within us, a large proportion of which reside within our intestines. We now know that the human gut harbors more than 100 trillion microbial cells, far outnumbering the human host cells of the body (8). Indeed, a sobering fact is that Homo sapiens DNA is estimated to represent less than 10% of the total DNA within our bodies, due to the staggeringly large numbers of microbes that reside in and on us, primarily within our gut (9). Our microbial symbiont guests have coevolved with us and affect a wide range of physiologic and metabolic processes of the body. The major taxa present in gut microbiota consist primarily of 2 major bacterial phyla, Firmicutes and Bacteroidetes, whose proportions appear to remain remarkably stable over time within individu...

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“…For example, a recent trial involving 140 overweight or obese individuals with prediabetes or type 2 diabetes observed no adverse effect from a diet high in eggs (2 eggs/d for 6 d/wk) on lipid profiles (3). Thus, better understanding of whether egg consumption is associated with risk of cardiovascular disease (CVD) 4 is of high public health relevance.…”

Section: Introductionmentioning

confidence: 99%

“…The limited epidemiologic data available on egg consumption in relation to risk of heart failure (HF) (4,5) and stroke types (6,7) suggest that a high consumption of eggs is associated with an increased risk of HF (4,5), with a reduced risk of hemorrhagic stroke (6), but that it is not associated with ischemic stroke (6,7). Egg consumption generally has not been associated with risk of ischemic heart disease (IHD) in healthy individuals (8,9), but some studies have reported a positive association between egg consumption and risk of IHD or overall CVD in individuals with diabetes (8)(9)(10).…”

Section: Introductionmentioning

confidence: 99%