12 research outputs found
Serum Copper Status in School-Age Children and Pregnant Women in China Nutrition and Health Survey 2010–2012
Potential Human Pathogenic Bacteria in a Mixed Urban Watershed as Revealed by Pyrosequencing
Cytokines and MMPs levels in gingival crevicular fluid from patients with chronic periodontitis before and after non-surgical periodontal therapy.
Electrophoretic Mobility of Double-Stranded DNA in Polymer Solutions and Gels with Tuned Structures
Awareness of human papillomavirus infection, testing and vaccination in midwives and midwifery students in Greece
Migration Behavior of Rodlike dsDNA under Electric Field in Homogeneous Polymer Networks
Frequency and quantity of egg intake is not associated with dyslipidemia: The hellenic national nutrition and health survey (HNNHS)
Background: Gaps remain on the safety of egg intake on cardiovascular health, setting the study’s aim to investigate the association between quantity and frequency of egg consumption, with established dyslipidemia. Methods: Study participants (N = 3558, 40.3% males) included individuals from the Hellenic National and Nutrition Health Survey (HNNHS), of national representation. Quantity and frequency of egg consumption was determined. Minimally adjusted, multivariable logistic and linear analysis were used to assess egg consumption and dyslipidemia. Results: The more frequent egg consumption compared to no or rare egg consumption significantly decreased the odds of dyslipidemia in the minimally adjusted (Odds Ratio (OR) for frequency: 0.83; 95% Confidence Interval (CI): 0.752, 0.904; OR for quantified frequency: 0.87; 95% CI: 0.796, 0.963) and the fully adjusted models (OR for frequency: 0.80; 95% CI: 0.718, 0.887; OR for quantified frequency: 0.85; 95%CI: 0.759, 0.945). Level of serum cholesterol and LDL-c were significantly lower with higher frequency and quantified frequency of egg consumption in all models. Conclusion: Eggs do not increase the risk of dyslipidemia and can be consumed as part of a healthy diet that is high in fiber and low in saturated fat, without excessive energy intake, by all individuals. © 2019 by the authors. Licensee MDPI, Basel, Switzerland