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.