Egg consumption, serum cholesterol, and cause-specific and all-cause mortality: the National Integrated Project for Prospective Observation of Non-communicable Disease and Its Trends in the Aged, 1980 (NIPPON DATA80)

Nakamura, Yasuyuki; Okamura, Tomonori; Tamaki, Shinji; Kadowaki, Takashi; Hayakawa, Takehito; Kita, Yoshikuni; Okayama, Akira; Ueshima, Hirotsugu

doi:10.1093/ajcn/80.1.58

Cited by 85 publications

(72 citation statements)

References 23 publications

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“…[18][19][20][21][22] Briefly, a total of 10 546 community dwellers (4640 men and 5906 women) aged 30 years and over from 300 randomly selected districts participated in the survey, and were followed up until November, 1999. Of the 10 546 participants, 1208 were excluded for the following reasons: failure to follow-up (n ¼ 908), past history of stroke (n ¼ 110), and some missing information in the baseline survey (n ¼ 190).…”

Section: Populationmentioning

confidence: 99%

Different effects of blood pressure on mortality from stroke subtypes depending on BMI levels: a 19-year cohort study in the Japanese general population—NIPPON DATA80

et al. 2005

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To evaluate the relationship between blood pressure and cerebrovascular death depending on body mass index (BMI) levels, we analysed a database of 9338 subjects from the National Integrated Project for Prospective Observation of Non-communicable Disease and its Trends in the Aged, which was originally conducted a baseline survey in 1980 and followed up in 1999. Relative risk (RR) and a 95% confidence interval (CI) of death from total stroke, cerebral infarction, and intracerebral haemorrhage after adjusting for age, sex, serum cholesterol, albumin, glucose, the use of antihypertensive agents, a past history of diabetes, BMI, smoking, and drinking were estimated with the Coxproportional hazard model in the BMI tertile groups of a representative Japanese population. Cutoff points of BMI tertiles are 21.2 and 23.8 kg/m 2 . The results indicated that a 10 mmHg systolic blood pressure (SBP) increase was associated with mortality from intracerebral haemorrhage at low and middle BMI groups (RR ¼ 1.38 and 1.23; 95% CI ¼ 1.17-1.62 and 1.03-1.47, respectively). SBP was positively associated with mortality from cerebral infarction in middle and high BMI groups (RR ¼ 1.19 and 1.21; 95% CI ¼ 1.06-1.33 and 1.06-1.38, respectively). The effects of diastolic blood pressure on intracerebral haemorrhage and infarction had the same tendency as those of SBP. These results suggested that the causal effect of blood pressure on stroke subtypes might be modified by BMI.

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Section: Populationmentioning

confidence: 99%

Different effects of blood pressure on mortality from stroke subtypes depending on BMI levels: a 19-year cohort study in the Japanese general population—NIPPON DATA80

et al. 2005

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“…LÉGRÁDY (2001) (HU et al, 1999;NAKAMURA et al, 2006;BARRAJ et al, 2009) vagy a stroke (NAKAMURA et al, 2004;QURESHI et al, 2007;DJOUSSE és GAZIANO, 2008b) kockázati tényezője lenne. KATZ et al (2005) megállapítására hivatkozva kijelentik, hogy naponta 1-2 tojás fogyasztható anélkül, hogy az hatással lenne az endothel funkciókra vagy az összkoleszterin szintre.…”

Section: A Tojás Beltartalmi éRtékei -Content Values Of Eggsunclassified

A tojás mint alapvető és funkcionális élelmiszer táplálkozás-élettani jelentősége

Szöllősi

Molnár

Molnár³

et al. 2017

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AThe image of table eggs and egg consumption habits were negatively influenced by the American National Cholesterol Education Program based on the misperception that dietary cholesterol affects serum cholesterol levels in blood. Research in recent years, which is less well-known and widespread in the public awareness, has refuted this theory. Eggs are miracle foods containing 40 proteins and 18 amino acids, and rich in vitamins and minerals, with the same biological value as breast milk. Moreover, eggs have functional properties which can make it one of the possible tools for improving public health because it reduces the risk of a large number of diseases, and helps brain function and foetal development, and strengthens the immune system. Nevertheless, the Hungarian egg consumption and production were down in recent years. Stopping and reversing this trend are needed as quickly as possible. The aim of this study is to summarize the latest research results on eggs and its nutritional significance, which is able to provide a basis for adequate information to consumers and updating the knowledge of related disciplines.

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“…It could be explained by the fact that in humans, manipulation of dietary cholesterol intake, modified or had no effect on endogenous cholesterol synthesis, while affecting its plasma concentrations only marginally (Howell et al, 1997;Jones, 1997). Still, the advice to limit dietary cholesterol seems to be valid, at least in the populations in which egg consumption makes relatively large contribution to total dietry cholesterol intake (Weggemans et al, 2001;Nakamura et al, 2004) It should be also emphasized that hypercholesterolaemia is no longer considered the major risk factor of cardiovascular disease. Alternatively, atherosclerosis is defined as an inflammatory disease that begins with dysfunction of the vascular endothelium (Ross, 1999).…”

Section: Eggsmentioning

confidence: 99%

Health-related effects of nutritionally modifed foods of animal origin

Pisulewski¹,

Franczyk²,

Kostogrys³

2005

J. Anim. Feed Sci.

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There are several reasons to modify the composition (notably fatty acid composition) of foods of animal origin. These reasons are: 1. the growing incidence of chronic diseases in Europe, 2. the growing evidence of health-promoting effects of bioactive components of animal origin such as polyunsaturated fatty acids (PUFA) and conjugated linoleic acid (CLA) isomers, 3. the development of nutritional strategies to modify animal product composition, and 4. the advent of the idea of functional foods in Europe.This review presents current examples of nutritional enrichment of foods of animal origin (dairy products, meat and eggs) with PUFA or CLA. Moreover it presents examples of health-related (functional) effects of the modified foods in experimental animals and humans. Feeding these foods to animal models or humans confirmed their functional properties, e.g., anti-obesity, antiatherogenic and anti-carcinogenic effects.It was repeated after the European Consensus Document (Diplock et al., 1999), that the most pertinent aspect in communicating of health-related benefits of functional foods is that any claim of their functionality must be scientifically-based, i.e. it must be both objective and appropriate. Therefore the development of functional foods must rely on identification and validation of relevant biological markers of particular target functions and (or) the risk of a particular disease.

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Egg consumption, serum cholesterol, and cause-specific and all-cause mortality: the National Integrated Project for Prospective Observation of Non-communicable Disease and Its Trends in the Aged, 1980 (NIPPON DATA80)

Abstract: Limiting egg consumption may have some health benefits, at least in women in geographic areas where egg consumption makes a relatively large contribution to total dietary cholesterol intake.

Cited by 85 publications

References 23 publications

Different effects of blood pressure on mortality from stroke subtypes depending on BMI levels: a 19-year cohort study in the Japanese general population—NIPPON DATA80

Different effects of blood pressure on mortality from stroke subtypes depending on BMI levels: a 19-year cohort study in the Japanese general population—NIPPON DATA80

A tojás mint alapvető és funkcionális élelmiszer táplálkozás-élettani jelentősége

Health-related effects of nutritionally modifed foods of animal origin

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