Díez-Espino, J.Basterra-Gortari, F. JavierSalas-Salvadó, JordiBuil-Cosiales, PilarCorella, DoloresSchröder, Helmut, 1958-Estruch, RamónRos, EmilioGómez-Gracia, EnriqueArós, FernandoFiol, MiquelLapetra, JoséSerra-Majem, LuisPintó Sala, XavierBabio, NancyQuiles, LauraFitó Colomer, MontserratMartí, AmeliaToledo, EstefaniaPREDIMED investigators2017-12-142017Díez-Espino J, Basterra-Gortari FJ, Salas-Salvadó J, Buil-Cosiales P, Corella D, Schröder H. et al. Egg consumption and cardiovascular disease according to diabetic status: The PREDIMED study. Clin Nutr. 2017 Aug;36(4):1015-1021. DOI: 10.1016/j.clnu.2016.06.0090261-5614http://hdl.handle.net/10230/33479BACKGROUND: Eggs are a major source of dietary cholesterol and their consumption has been sometimes discouraged. A relationship between egg consumption and the incidence of cardiovascular disease (CVD) has been suggested to be present exclusively among patients with type2 diabetes. AIMS: To assess the association between egg consumption and CVD in a large Mediterranean cohort where approximately 50% of participants had type 2 diabetes. METHODS: We prospectively followed 7216 participants (55-80 years old) at high cardiovascular risk from the PREDIMED (PREvención con DIeta MEDiterránea) study for a mean of 5.8 years. All participants were initially free of CVD. Yearly repeated measurements of dietary information with a validated 137-item food-frequency questionnaire were used to assess egg consumption and other dietary exposures. The endpoint was the rate of major cardiovascular events (myocardial infarction, stroke or death from cardiovascular causes). RESULTS: A major cardiovascular event occurred in 342 participants. Baseline egg consumption was not significantly associated with cardiovascular events in the total population. Non-diabetic participants who ate on average >4 eggs/week had a hazard ratio (HR) of 0.96 (95% confidence interval, 0.33-2.76) in the fully adjusted multivariable model when compared with non-diabetic participants who reported the lowest egg consumption (<2 eggs/week). Among diabetic participants, the HR was 1.33 (0.72-2.46). There was no evidence of interaction by diabetic status. HRs per 500 eggs of cumulative consumption during follow-up were 0.94 (0.66-1.33) in non-diabetics and 1.18 (0.90-1.55) in diabetics. CONCLUSIONS: Low to moderated egg consumption was not associated with an increased CVD risk in diabetic or non-diabetic individuals at high cardiovascular risk. This trial was registered at controlled-trials.com as ISRCTN35739639.application/pdfeng© Elsevier http://dx.doi.org/10.1016/j.clnu.2016.06.009Sistema cardiovascular -- MalaltiesDiabetisOusinfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.clnu.2016.06.009Cardiovascular diseaseDiabetesEgg consumptionPREDIMED studyinfo:eu-repo/semantics/openAccess