Dietary Cholesterol Intake and Egg Consumption Increases Risk of Cardiovascular Disease in Postmenopausal Women, Study Shows

A recent study in the US has shown that in postmenopausal women, both higher dietary cholesterol intake and egg consumption seem to moderately increase the risk of incidence cardiovascular disease or CVD and all-cause mortality.

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Researchers enrolled 96,831 US postmenopausal women with ages 50-79 years without known CVD or cancer during the baseline enrolment (1993-1998) of the Women’s Health Initiative. Researchers collected dietary information using a validated food frequency questionnaire. Incidence Cardiovascular Disease (i.e., ischemic heart disease or IHD and stroke) as well as all-cause and cause-specific mortality were ascertained and adjudicated through February 2018.

In general, 9,808 incidence CVD cases and 19,508 all-cause mortality occurred during a median follow-up of 17.8 and 18.9 years, correspondingly. Dietary cholesterol intake was found to be modestly correlated with incident CVD and all-cause mortality after multivariable adjustment for traditional risk factors and key dietary nutrients including saturated fats.

Furthermore, dietary cholesterol was also significantly correlated with incident IHD, incident ischemic stroke, and CVD mortality and inversely correlated with incident hemorrhagic stroke. Additionally, dietary cholesterol revealed no correlation with mortality from cancer, Alzheimer disease/dementia, respiratory diseases, or other causes.

Also, higher egg intake (>1 egg/d) associated with moderately higher risk of incident CVD and all-cause mortality compared with consumption of <1 egg/week.

 

Source: Am J Clin Nutr 2021;113:948-959

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