Summary
This prospective cohort study, published in the BMJ in 2018, investigated the relationship between habitual egg consumption and mortality risk in a large US adult population. Using dietary assessment data linked to mortality records, the study assessed whether higher egg intake was associated with increased or decreased risk of death from all causes, cardiovascular disease, or cancer. The findings are likely to have contributed to ongoing debate regarding dietary cholesterol guidance and egg consumption in the context of overall diet quality.
UK applicability
This study was conducted in a US population, where dietary patterns and baseline cardiovascular risk profiles differ from the UK context; however, the findings are broadly relevant to UK dietary guidance debates, particularly given ongoing discussions by the British Nutrition Foundation and SACN regarding dietary cholesterol and cardiovascular risk.
Key measures
Hazard ratios for all-cause mortality, cardiovascular disease mortality, and cancer mortality by egg consumption category; dietary intake assessed by food frequency questionnaire
Outcomes reported
The study examined associations between egg consumption and risk of all-cause, cardiovascular, and cancer mortality in a large prospective cohort. It likely reported hazard ratios across categories of egg intake.
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