Association between egg consumption and mortality risk in United States adults with established coronary heart disease or stroke: A cohort study using data from NHANES 1999–2018

Abstract

BackgroundTo investigate the relationship between egg consumption and mortality in individuals with pre-existing coronary heart disease or stroke. MethodsThis study utilized data from the National Health and Nutrition Examination Survey conducted between 1999 and 2018. Egg consumption was evaluated through 24 h dietary recalls at baseline. Mortality status was tracked until December 31, 2019. Survey-weighted Cox proportional hazards models were utilized. ResultsThe study involved 3,975 participants aged 20 years or older with a median follow-up of 89.00 months. A total of 1,675 individuals died during follow-up. Compared to individuals who did not consume eggs, the consumption of 0–50 g/day (hazard ratio [HR] = 1.033, 95% confidence interval [CI] =0.878–1.214) was not found to have a significant association with all-cause mortality. However, consuming 50–100 g/day (HR = 1.281, 95% CI = 1.004–1.635) and >100 g/day (HR = 1.312, 95% CI =1.036–1.661) exhibited a significant association with an increased risk of all-cause mortality. We identified a non-liner relationship between egg consumption and cardiovascular mortality, where the risk was found to be lowest at an intake of about 50 g/day. For individuals consuming more than 50 g/day, each additional 50 g increment in egg consumption was significantly linked to an elevated risk of cardiovascular mortality (HR = 1.276, 95% CI = 1.009–1.614). ConclusionIn U.S. adults with pre-existing cardiovascular disease, a significant positive association was found between consuming over 50 g of eggs per day and the risk of mortality, highlighting the importance of moderate intake.