Table 5.
Effects of egg-related diet patterns on risks of impaired fasting glucose and high blood pressure.
| IFG/Type 2 Diabetes 1 | High Blood Pressure 2 | |||
|---|---|---|---|---|
| Baseline Diet Pattern 3 | n | HR (95% CI) | n | HR (95% CI) |
| Eggs/Dairy | ||||
| Lower/Lower | 813 | 1.00 | 740 | 1.00 |
| Lower/Higher | 274 | 1.42 (1.04, 1.93) | 254 | 0.92 (0.70, 1.20) |
| Higher/Lower | 579 | 1.00 (0.78, 1.29) | 542 | 0.81 (0.66, 1.00) |
| Higher/Higher | 251 | 0.81 (0.57, 1.15) | 232 | 0.75 (0.56, 1.00) |
| Eggs/Fish | ||||
| Lower/Lower | 548 | 1.00 | 507 | 1.00 |
| Lower/Higher | 539 | 0.78 (0.59, 1.04) | 487 | 0.89 (0.71, 1.12) |
| Higher/Lower | 431 | 0.90 (0.67, 1.20) | 412 | 0.86 (0.67, 1.10) |
| Higher/Higher | 399 | 0.71 (0.52, 0.95) | 362 | 0.73 (0.56, 0.94) |
| Eggs/WG | ||||
| Lower/Lower | 604 | 1.00 | 552 | 1.00 |
| Lower/Higher | 483 | 0.93 (0.70, 1.24) | 442 | 0.88 (0.70, 1.11) |
| Higher/Lower | 479 | 1.01 (0.77, 1.32) | 444 | 0.72 (0.57, 0.92) |
| Higher/Higher | 351 | 0.71 (0.51, 0.98) | 330 | 0.88 (0.68, 1.13) |
| Eggs/Fiber | ||||
| Lower/Lower | 563 | 1.00 | 523 | 1.00 |
| Lower/Higher | 524 | 0.84 (0.63, 1.13) | 471 | 0.71 (0.56, 0.91) |
| Higher/Lower | 393 | 0.95 (0.70, 1.27) | 374 | 0.86 (0.68, 1.10) |
| Higher/Higher | 437 | 0.74 (0.55, 1.00) | 400 | 0.59 (0.46, 0.77) |
| Eggs/ FNSV | ||||
| Lower/Lower | 733 | 1.00 | 680 | 1.00 |
| Lower/Higher | 354 | 0.73 (0.53, 1.01) | 314 | 0.76 (0.59, 0.99) |
| Higher/Lower | 593 | 0.84 (0.66, 1.08) | 568 | 0.79 (0.64, 0.98) |
| Higher/Higher | 237 | 0.77 (0.55, 1.08) | 206 | 0.71 (0.52, 0.97) |
1 Model for IFG/Type 2 diabetes was adjusted for age, sex, healthy eating index, and BMI. All other IFG/Type 2 diabetes models were adjusted for age, sex, and BMI. IFG/Type 2 diabetes is defined as fasting glucose ≥110 mg/dL and/or a type 2 diabetes diagnosis. 2 High blood pressure models were adjusted for age, sex, BMI, and % energy from saturated fat (except for model for Eggs/Dairy). 3 Lower vs. higher intakes: <2.5 vs. ≥2.5 eggs per week; <1.75 vs. ≥1.75 servings of dairy per day; <7 vs. ≥7 ounces of fish per week; <0.5 vs. ≥0.5 ounce-equivalents of whole grains per day; <15 vs. ≥15 g of fiber per day; <3 vs. ≥3 cup equivalents of fruit and non-starchy vegetables per day. Abbreviations: Body mass index (BMI), confidence interval (CI), fruit and non-starchy vegetables (FNSV), hazard’s ratio (HR), impaired fasting glucose (IFG), whole grains (WG).