Egg consumption and risk of type 2 diabetes in a Mediterranean cohort: the SUN project

• Main Authors: Itziar Zazpe, Juan José Beunza, Maira Bes-Rastrollo, Francisco Javier Basterra-Gortari, Amelia Mari-Sanchis, Miguel Ángel Martínez-González
• Format: Article
• Language: English
• Published: Arán Ediciones, S. L. 2013-02-01
• Series: Nutrición Hospitalaria
• Subjects: Diabetes mellitus; Epidemiologìa; Estudio prospectivo; Consumo de huevo; Colesterol dietético
• Online Access: http://scielo.isciii.es/scielo.php?script=sci_arttext&pid=S0212-16112013000100014&lng=en&tlng=en

Introduction & Aim: The prevalence of diabetes is increasing at an alarming rate in nearly all countries. Some studies from non-Mediterranean populations suggest that higher egg consumption is associated with an increased risk of diabetes. The aim of our study was to prospectively assess the association between egg consumption and the incidence of type 2 diabetes in a large cohort of Spanish university graduates. Methods: In this prospective cohort including 15,956 participants (mean age: 38.5 years) during 6.6 years (median), free of diabetes mellitus at baseline. Egg consumption was assessed at baseline through a semiquantitative food-frequency questionnaire repeatedly validated in Spain. Incident diabetes mellitus diagnosed by a doctor was assessed through biennial follow-up questionnaires and confirmed subsequently by medical reports or records, according to the American Diabetes Association criteria. Analyses were performed through multivariable non-conditional logistic regression. Results: After adjustment for confounders, egg consumption was not associated with the development of diabetes mellitus, comparing the highest versus the lowest quartile of egg consumption (>4 eggs/week vs <1 egg/week): odds ratio= 0.7; 95% CI 0.3-1.7. Conclusion: Egg consumption was not associated with the development of diabetes mellitus in this Mediterranean cohort.