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J Health Popul Nutr. 2017 Jun 5;36(1):28. doi: 10.1186/s41043-017-0104-2.

A case-control study on egg consumption and risk of stroke among Iranian population.

Author information

1
Students' Research Committee, Food Security Research Center, Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran.
2
Isfahan Neuroscience Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.
3
Integrative Functional Gastroenterology Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.
4
Department of Medicine, University of Alberta, Edmonton, Canada.
5
Endocrinology and Metabolism Research Center, Endocrinology and Metabolism Clinical Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran.
6
Obesity and Eating Habits Research Center, Endocrinology and Metabolism Molecular Cellular Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran. a-esmaillzadeh@sina.tums.ac.ir.
7
Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, PO Box 14155-6117, Tehran, Iran. a-esmaillzadeh@sina.tums.ac.ir.

Abstract

BACKGROUND:

Most available data that linked intake of egg to risk of stroke came from western countries, with conflicting findings. We aimed to examine the association between egg consumption and risk of stroke among Iranian adults.

METHODS:

In a hospital-based case-control study, 195 stroke patients, hospitalized in Alzahra University Hospital, were selected as cases and 195 control subjects, from patients hospitalized in other wards with no history of cerebrovascular diseases or neurologic disorders, were recruited. A validated 168-item food frequency questionnaire (FFQ) was used to assess participants' usual dietary intake, including egg consumption, over the previous year. Other required information was gathered by the use of questionnaires.

RESULTS:

Consumption of eggs was associated with lower odds of stroke, such that after adjustment for potential confounders, those in the highest category of egg intake (>2 eggs/week) were 77% lower odds to have stroke, compared with those with the lowest category of egg intake (<1 egg/week) (OR 0.23; 95% CI 0.11-0.45). Further controlling for body mass index strengthened the association (OR 0.20; 95% CI 0.09-0.41).

CONCLUSIONS:

We found evidence indicating that high intake of eggs (>2 eggs/week) during the past 1 year was associated with a lower risk of stroke. Further prospective studies are required to confirm these findings.

KEYWORDS:

Diet; Egg consumption; Iran; Stroke

PMID:
28583161
PMCID:
PMC5460545
DOI:
10.1186/s41043-017-0104-2
[Indexed for MEDLINE]
Free PMC Article

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