The Journal of Health, Population and Nutrition
Vol. 36, No. 1, 2017, pp. 1-7
Bioline Code: hn17012
Full paper language: English
Document type: Research Article
Document available free of charge
The Journal of Health, Population and Nutrition, Vol. 36, No. 1, 2017, pp. 1-7
© Copyright 2017 - The Author(s)
A case–control study on egg consumption and risk of stroke among Iranian population|
Fallah-Moshkani, Roohallah; Saadatnia, Mohammad; Shakeri, Forough; Keshteli, Ammar Hassanzadeh; Saneei, Parvane; Larijani, Bagher & Esmaillzadeh, Ahmad
Background: Most available data that linked intake of egg to risk of stroke came from western countries, with
conflicting findings. We aimed to examine the association between egg consumption and risk of stroke among
Methods: In a hospital-based case–control study, 195 stroke patients, hospitalized in Alzahra University Hospital,
were selected as cases and 195 control subjects, from patients hospitalized in other wards with no history of
cerebrovascular diseases or neurologic disorders, were recruited. A validated 168-item food frequency questionnaire
(FFQ) was used to assess participants’ usual dietary intake, including egg consumption, over the previous year.
Other required information was gathered by the use of questionnaires.
Results: Consumption of eggs was associated with lower odds of stroke, such that after adjustment for potential
confounders, those in the highest category of egg intake (>2 eggs/week) were 77% lower odds to have stroke,
compared with those with the lowest category of egg intake (<1 egg/week) (OR 0.23; 95% CI 0.11–0.45). Further
controlling for body mass index strengthened the association (OR 0.20; 95% CI 0.09–0.41).
Conclusions: We found evidence indicating that high intake of eggs (>2 eggs/week) during the past 1 year was
associated with a lower risk of stroke. Further prospective studies are required to confirm these findings.
Egg consumption; Stroke; Diet; Iran
Alternative site location: http://www.jhpn.net