Egg Intake Is Associated with Lower Risks of Impaired Fasting Glucose and High Blood Pressure in Framingham Offspring Study Adults

Abstract

The association between egg consumption and cardiometabolic risk factors such as high blood pressure (HBP) and impaired fasting glucose (IFG) or type 2 diabetes (T2D) is still under debate. This study examines the association between egg consumption and these outcomes among 2349 30–64 year-old adults in the prospective Framingham Offspring Study. Diet was assessed using three-day dietary records. Potential confounders retained in the final models included age, sex, body mass index, and other dietary factors. The analysis of covariance and Cox proportional hazard’s models were used to assess the relevant continuous (i.e., FG, SBP, DBP) and categorical (i.e., T2D, HBP) outcomes. Consuming ≥5 eggs per week was associated with lower mean FG (p = 0.0004) and SBP (p = 0.0284) after four years of follow-up. Higher egg intakes led to lower risks of developing IFG or T2D (HR: 0.72; 95% CI: 0.51–1.03) and high blood pressure (HBP) (HR: 0.68; 0.50–0.93). The beneficial effects of egg consumption were stronger in combination with other healthy dietary patterns. This study found that regular egg consumption as part of a healthy diet had long-term beneficial effects on blood pressure and glucose metabolism and lowered the long-term risks of high blood pressure and diabetes.

Eggs and a Fiber-Rich Diet Are Beneficially Associated with Lipid Levels in Framingham Offspring Study Adults

“…Furthermore, among men, those who consumed the most eggs had lower levels of TC, LDL cholesterol, and triglycerides. In previous analyses in this same cohort, we also found that egg consumption was associated with lower long-term risks of incident high blood pressure and diabetes [ 15 ]. Collectively, our results are consistent with the conclusion that egg consumption is not adversely associated with blood lipids or other cardiometabolic risk factors in adults [ 25 ].…”

“…These healthier diet patterns can help to lower the risk of diet-related chronic illnesses such as type 2 diabetes, CVD, and certain cancers [ 14 ]. Furthermore, analysis of data from the Framingham Offspring Cohort found that higher egg consumption was associated with lower long-term risks of high blood pressure and type 2 diabetes [ 15 ]. These effects were strongest among individuals with healthier diet patterns.…”