- Egg and dietary cholesterol intake are tied to increased risk for cardiovascular disease (CVD) and all-cause mortality, according to this analysis of pooled data from 6 cohort studies.
- The authors say that residual confounding is likely.
Why this matters
- Editorial: at the population level, the finding is important, and the recommendation to limit intake of foods high in cholesterol should not be dismissed.
- CVD incidence and all-cause mortality show a dose-response effect from egg and cholesterol intake.
- For 300 mg added cholesterol/day, CVD risk increased:
- Adjusted HR, 1.17 (95% CI, 1.09-1.26).
- Absolute risk difference (ARD): 3.24% (95% CI, 1.39%-5.08%).
- So did all-cause mortality:
- Adjusted HR: 1.18 (95% CI, 1.10-1.26).
- ARD: 1.11% (95% CI, 0.32%-1.89%).
- Associations of egg consumption with CVD and all-cause mortality risk were not significant after adjustment for cholesterol intake.
- A stronger association between CVD and cholesterol was seen with BMI
- It was weaker in participants with lower lipid levels.
- Pooled individual data from 6 US cohort studies were analyzed (n=29,615).
- Self-reported diet data, adjusted for demographic, other factors.
- Outcome: HRs, ARDs for incident CVD, all-cause mortality.
- Funding: NIH, universities, others.
- Self-reported data.
- Causality not established.
- Residual confounding "likely.”