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Effect of Egg Consumption on Blood Pressure: A Systematic Review and Meta-Analysis of Randomized Clinical Trials Publisher Pubmed



Kolahdouzmohammadi R1 ; Malekahmadi M2 ; Clayton ZS3 ; Sadat SZ4 ; Pahlavani N2 ; Sikaroudi MK1 ; Soltani S5
Authors
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Authors Affiliations
  1. 1. Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
  2. 2. Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
  3. 3. Department of Integrative Physiology, University of Colorado Boulder, Boulder, CO, United States
  4. 4. Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
  5. 5. Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran

Source: Current Hypertension Reports Published:2020


Abstract

Purpose of Review: We identified and quantified the results of randomized controlled trials (RCTs) that have assessed the impact of egg consumption on blood pressure in adults. Recent Findings: We conducted a comprehensive search of medical bibliographic databases up to February 2019 for RCTs investigating the effect of egg consumption on blood pressure in adults. Fifteen RCTs were included with a total of 748 participants. Overall, egg consumption had no significant effect on systolic blood pressure (weighted mean difference (WMD) = 0.046 mmHg; 95% CI − 0.792, 0.884) and diastolic blood pressure (WMD = − 0.603 mmHg; 95% CI − 1.521, 0.315). Subgroup analyses had no effect on pooled results and no heterogeneity was found among included studies. Summary: Egg consumption has no significant effects on systolic and diastolic blood pressure in adults. Due to several limitations among existing studies, general conclusions cannot be drawn regarding the beneficial or neutral impact of egg consumption on blood pressure in adults. © 2020, Springer Science+Business Media, LLC, part of Springer Nature.
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