@article{2987711,
    title = "Frequency and quantity of egg intake is not associated with dyslipidemia: The hellenic national nutrition and health survey (HNNHS)",
    author = "Magriplis, E. and Mitsopoulou, A.-V. and Karageorgou, D. and Bakogianni, I. and Dimakopoulos, I. and Micha, R. and Michas, G. and Chourdakis, M. and Chrousos, G.P. and Roma, E. and Panagiotakos, D. and Zampelas, A. and Fappa, E. and Theodoraki, E.-M. and Trichia, E. and Sialvera, T.-E. and Varytimiadi, A. and Spyreli, E. and Koutelidakis, A. and Karlis, G. and Zacharia, S. and Papageorgiou, A. and Ntouroupi, T. and Tsaniklidou, S.-M. and Argyri, K. and Dedoussis, G. and Dimitriadis, G. and Manios, Y. and Adami, I. and Anastasiou, A. and Anestiadou, E. and Altanis, N. and Argyropoulos, G. and Arvanitidou, E. and Barounis, A. and Basdeki, A. and Bazakidis, P. and Borsa, D. and Chatzistergiou, V. and Chrysanidis, T. and Daskalou, K. and Galanaki, C. and Gerasimatou, C. and Gkouvi, A. and Grampsas, L. and Ioannidi, E. and Kanaki, V. and Karagiannidis, E. and Kasapidou, E. and Katseni, V. and Koktsidis, G. and Konstantakou, E. and Kostakidis, A. and Kottara, S. and Kourliti, E. and Kourtidou, M. and Lymperopoulou, A. and Markoglou, N. and Markou, A. and Mauromanoli, A. and Merou, P. and Miha, A. and Moira, M. and Moschakis, I. and Mougopetrou, D. and Mouliou, K. and Mourtzouhou, A. and Moustakaki, V. and Moutsanas, V. and Mpoulet, M.A. and Nanou, E. and Nikolaidis, I. and Nikolaou, G.-A. and Panagiotakis, S. and Panagiotou, E. and Papadopoulos, P. and Papageorgiou, V. and Papaspanos, N. and Papazisi, O. and Pappa, E.-I. and Patiraki, E. and Petsanis, K. and Polychronopoulou, M.-C. and Psylia, N. and Sachinidis, A. and Sarafopoulos, A. and Seferidi, P. and Sifnaios, C. and Stauropoulou, D. and Stavrou, M. and Tatsi, C. and Theodoridou, N. and Theou, A. and Tzotziou, C.-Y. and Vergos, G. and Vlachou, A. and Xatziapostolou, A. and Xatzifragou, I. and Zana, A. and HNNHS Advisory Committee",
    journal = "Nutrient Cycling in Agroecosystems",
    year = "2019",
    volume = "11",
    number = "5",
    publisher = "MDPI AG",
    issn = "1385-1314",
    doi = "10.3390/nu11051105",
    keywords = "cholesterol;  glucose;  high density lipoprotein cholesterol;  low density lipoprotein cholesterol;  triacylglycerol;  cholesterol, adult;  Article;  body height;  body mass;  body weight;  caloric intake;  cross-sectional study;  diastolic blood pressure;  dietary intake;  dyslipidemia;  fat intake;  female;  food composition;  food frequency questionnaire;  healthy diet;  human;  hypertension;  ICD-10;  major clinical study;  male;  non insulin dependent diabetes mellitus;  nutritional assessment;  physical activity;  prevalence;  risk factor;  smoking;  blood;  diet;  dyslipidemia;  egg;  feeding behavior;  Greece;  nutrition, Adult;  Cholesterol;  Diet;  Dyslipidemias;  Eggs;  Feeding Behavior;  Female;  Greece;  Humans;  Male;  Nutrition Surveys",
    abstract = "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. © 2019 by the authors. Licensee MDPI, Basel, Switzerland."
}