King Grub
2017-04-25, 12:13
It is well known that eggs are rich sources of micronutrients including choline, selenium, vitamin B12, and carotenoids. It has not been well assessed, however, how egg consumption contributes to overall nutrient adequacy in the American diet, and how consumption of eggs may affect cardiovascular disease (CVD) risk factors. Therefore, the aim of this study was to determine how egg consumption contributes to nutrient intake and affects blood biomarkers of CVD risk in U. S. adults ≥ 19 years (n=4,297) using a nationally representative sample from the National Health and Nutrition Examination Survey (NHANES) 2011–2012.
Consumers and non-consumers of whole egg products were identified from two days of 24-hour dietary recalls in the NHANES data, and egg consumers were separated into tertiles of intake level. Approximately 63% were classified as egg consumers with mean intake of 52 g/d. In an adjusted model, men were more likely than women to be high consumers of eggs. Those aged 40–59 years were more likely to be egg consumers than those in other age groups. Differences in egg consumption patterns also existed among ethnicities, with African Americans consuming eggs more frequently than any other group. Egg consumption was associated with greater intakes of protein, saturated fat, mono- and poly-unsaturated fats, magnesium, calcium, selenium, riboflavin, and choline. The odds of meeting the RDA for choline in the highest tertile of egg consumption were 14.8 times that of the non-consumers. Similarly, the odds of achieving the recommended intakes for riboflavin, vitamin A, and vitamin K were 2.0, 1.8, and 1.4 times that of non-consumers, respectively.
Egg intake was positively associated with dietary cholesterol, but not with serum total cholesterol (TC) when adjusted for energy intake, age, gender, ethnicity, BMI category, and multiple lifestyle factors. Triglyceride/HDL-cholesterol ratio was significantly decreased with egg consumption. Egg consumption did not significantly alter triglycerides, apoliporotein B, LDL-cholesterol, TC/HDL-cholesterol ratio, LDL-cholesterol/HDL-cholesterol ratio, fasting glucose, or insulin.
Eggs are important dietary contributors of many essential nutrients, including mono- and poly-unsaturated fats, choline, and several vitamins and minerals. Egg consumption improves triglyceride/HDL-cholesterol ratio and does not alter other important CVD risk biomarkers including TC, LDL-cholesterol, and triglycerides.
Impact of Eggs on Dietary Nutrient Adequacy and Cardiovascular Risk in U.S. Adults. April 2017, The FASEB Journal vol. 31 no. 1 Supplement 789.18.
http://www.fasebj.org/content/31/1_Supplement/789.18.abstract?sid=42636830-614f-4afa-9a33-3239938b0184
Consumers and non-consumers of whole egg products were identified from two days of 24-hour dietary recalls in the NHANES data, and egg consumers were separated into tertiles of intake level. Approximately 63% were classified as egg consumers with mean intake of 52 g/d. In an adjusted model, men were more likely than women to be high consumers of eggs. Those aged 40–59 years were more likely to be egg consumers than those in other age groups. Differences in egg consumption patterns also existed among ethnicities, with African Americans consuming eggs more frequently than any other group. Egg consumption was associated with greater intakes of protein, saturated fat, mono- and poly-unsaturated fats, magnesium, calcium, selenium, riboflavin, and choline. The odds of meeting the RDA for choline in the highest tertile of egg consumption were 14.8 times that of the non-consumers. Similarly, the odds of achieving the recommended intakes for riboflavin, vitamin A, and vitamin K were 2.0, 1.8, and 1.4 times that of non-consumers, respectively.
Egg intake was positively associated with dietary cholesterol, but not with serum total cholesterol (TC) when adjusted for energy intake, age, gender, ethnicity, BMI category, and multiple lifestyle factors. Triglyceride/HDL-cholesterol ratio was significantly decreased with egg consumption. Egg consumption did not significantly alter triglycerides, apoliporotein B, LDL-cholesterol, TC/HDL-cholesterol ratio, LDL-cholesterol/HDL-cholesterol ratio, fasting glucose, or insulin.
Eggs are important dietary contributors of many essential nutrients, including mono- and poly-unsaturated fats, choline, and several vitamins and minerals. Egg consumption improves triglyceride/HDL-cholesterol ratio and does not alter other important CVD risk biomarkers including TC, LDL-cholesterol, and triglycerides.
Impact of Eggs on Dietary Nutrient Adequacy and Cardiovascular Risk in U.S. Adults. April 2017, The FASEB Journal vol. 31 no. 1 Supplement 789.18.
http://www.fasebj.org/content/31/1_Supplement/789.18.abstract?sid=42636830-614f-4afa-9a33-3239938b0184