TY - JOUR
T1 - Dietary cholesterol and egg intake in relation to incident cardiovascular disease and all-cause and cause-specific mortality in postmenopausal women
AU - Chen, Guo Chong
AU - Chen, Li Hua
AU - Mossavar-Rahmani, Yasmin
AU - Kamensky, Victor
AU - Shadyab, Aladdin H.
AU - Haring, Bernhard
AU - Wild, Robert A.
AU - Silver, Brian
AU - Kuller, Lewis H.
AU - Sun, Yangbo
AU - Saquib, Nazmus
AU - Howard, Barbara
AU - Snetselaar, Linda G.
AU - Neuhouser, Marian L.
AU - Allison, Matthew A.
AU - Van Horn, Linda
AU - Manson, Jo Ann E.
AU - Wassertheil-Smoller, Sylvia
AU - Qi, Qibin
N1 - Publisher Copyright:
© 2020 The Author(s) 2020. Published by Oxford University Press on behalf of the American Society for Nutrition.
PY - 2021/4/1
Y1 - 2021/4/1
N2 - Background: The potential cardiovascular impact of dietary cholesterol intake has been actively debated for decades. Objectives: We aimed to evaluate associations of dietary cholesterol and egg intakes with incident cardiovascular disease (CVD) and all-cause and cause-specific mortality. Methods: We included 96,831 US postmenopausal women aged 50-79 y without known CVD or cancer during baseline enrollment (1993-1998) of the Women's Health Initiative. Dietary information was collected using a validated FFQ. Incident CVD [i.e., ischemic heart disease (IHD) and stroke] and all-cause and cause-specific mortality were ascertained and adjudicated through February 2018. Results: A total of 9808 incident CVD cases and 19,508 all-cause deaths occurred during a median follow-up of 17.8 y and 18.9 y, respectively. After multivariable adjustment for traditional risk factors and key dietary nutrients including dietary saturated fat, there were modest associations of dietary cholesterol intake with incident CVD (HRQ5versusQ1: 1.12; 95% CI: 1.03, 1.21; P-Trend < 0.001) and all-cause mortality (HRQ5versusQ1: 1.09; 95% CI: 1.02, 1.15; P-Trend < 0.001). Significant positive associations were also observed between dietary cholesterol and incident IHD (P-Trend = 0.007), incident ischemic stroke (P-Trend = 0.002), and CVD mortality (P-Trend = 0.002), whereas there was an inverse association for incident hemorrhagic stroke (P-Trend = 0.037) and no association for mortality from cancer, Alzheimer disease/dementia, respiratory diseases, or other causes (P-Trend > 0.05). Higher egg consumption was also associated with modestly higher risk of incident CVD (P-Trend = 0.004) and all-cause mortality (P-Trend < 0.001), with HRs of 1.14 (95% CI: 1.04, 1.25) and 1.14 (95% CI: 1.07, 1.22), respectively, when comparing ≥1 egg/d with <1 egg/wk. Conclusions: Both higher dietary cholesterol intake and higher egg consumption appeared to be associated with modestly elevated risk of incident CVD and all-cause mortality in US postmenopausal women.
AB - Background: The potential cardiovascular impact of dietary cholesterol intake has been actively debated for decades. Objectives: We aimed to evaluate associations of dietary cholesterol and egg intakes with incident cardiovascular disease (CVD) and all-cause and cause-specific mortality. Methods: We included 96,831 US postmenopausal women aged 50-79 y without known CVD or cancer during baseline enrollment (1993-1998) of the Women's Health Initiative. Dietary information was collected using a validated FFQ. Incident CVD [i.e., ischemic heart disease (IHD) and stroke] and all-cause and cause-specific mortality were ascertained and adjudicated through February 2018. Results: A total of 9808 incident CVD cases and 19,508 all-cause deaths occurred during a median follow-up of 17.8 y and 18.9 y, respectively. After multivariable adjustment for traditional risk factors and key dietary nutrients including dietary saturated fat, there were modest associations of dietary cholesterol intake with incident CVD (HRQ5versusQ1: 1.12; 95% CI: 1.03, 1.21; P-Trend < 0.001) and all-cause mortality (HRQ5versusQ1: 1.09; 95% CI: 1.02, 1.15; P-Trend < 0.001). Significant positive associations were also observed between dietary cholesterol and incident IHD (P-Trend = 0.007), incident ischemic stroke (P-Trend = 0.002), and CVD mortality (P-Trend = 0.002), whereas there was an inverse association for incident hemorrhagic stroke (P-Trend = 0.037) and no association for mortality from cancer, Alzheimer disease/dementia, respiratory diseases, or other causes (P-Trend > 0.05). Higher egg consumption was also associated with modestly higher risk of incident CVD (P-Trend = 0.004) and all-cause mortality (P-Trend < 0.001), with HRs of 1.14 (95% CI: 1.04, 1.25) and 1.14 (95% CI: 1.07, 1.22), respectively, when comparing ≥1 egg/d with <1 egg/wk. Conclusions: Both higher dietary cholesterol intake and higher egg consumption appeared to be associated with modestly elevated risk of incident CVD and all-cause mortality in US postmenopausal women.
KW - cardiovascular disease
KW - cholesterol
KW - diet
KW - eggs
KW - postmenopausal women
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U2 - 10.1093/ajcn/nqaa353
DO - 10.1093/ajcn/nqaa353
M3 - Article
C2 - 33330926
AN - SCOPUS:85104048074
SN - 0002-9165
VL - 113
SP - 948
EP - 959
JO - American Journal of Clinical Nutrition
JF - American Journal of Clinical Nutrition
IS - 4
ER -
