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Higher egg intake linked to lower stroke risk in Asia, but not in North America and Europe: Meta-analysis


Studies on egg consumption and stroke risk have produced inconsistent results so far, hence in this study, researchers in China included dose-response and geographic regions, with the findings published in the Frontiers in Nutrition​ journal.

Data collection

In this meta-analysis, 4,391 studies were taken from databases (Pubmed, Embase, Cochrane) which was narrowed to 16 studies involving 24 prospective cohort studies (1,387,653 participants).

The studies were conducted across the world, from USA, China, Japan, Iran, Finland, UK and Sweden.

Most of the studies used a food frequency questionnaire (FFQ) whether interviewer-administered or self-administered to assess egg consumption. 50g of egg intake was defined as one serving size or one egg.

Relative risk (RR) of stroke for the highest versus the lowest levels of egg intake was calculated.

Data findings

The study revealed that there was no significant association between a higher intake of egg versue a lower intake of egg with stroke risk (RR=0.92).

However, when the data was analysed by geographic region, the association was more pronounced in Asia (R=0.83) but not in North America (RR=0.95) or Europe (RR=1.02).

Higher egg consumption was attributed to a reduced probability of stroke in Asia compared to the Western regions.

In USA, frequent egg consumption was also associated with unhealthy behaviours such as higher consumption of red meat or processed meat, less intake of skim milk, insufficiency of vegetables or fruits, and lower physical activity.

Thus, the finding of regional differences suggested that other dietary patterns may attenuate the association between egg consumption and stroke risk, with the exception of possible genetic and environmental factors.


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