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The Association Between Egg Consumption and Metabolic Syndrome: A Cross-Sectional Study Among Educational Staff in Isfahan City, Iran Publisher

Summary: Higher egg consumption linked to 64% lower metabolic syndrome risk, especially reduced blood pressure, in Iranian adults. #EggConsumption #MetabolicSyndrome

T Khosravi TOKTAM ; P Rafiechermahini PARNIA ; D Poursalehi DONYA ; F Shahdadian FARNAZ ; Z Hajhashemy ZAHRA ; P Saneei PARVANE
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Source: Journal of Health System Research Published:2025


Abstract

Background: Lifestyle modification could be a useful approach to improving metabolic syndrome. The present study aims to investigate the relationship between egg consumption and metabolic syndrome in Iranian adults. Methods: This cross-sectional study was conducted on 527 Iranian adults living in Isfahan City, Iran, selected by a multi-stage random cluster sampling method. Food intake was evaluated using a 168-item semi-quantitative food frequency questionnaire (FFQ). Anthropometric indices (including weight, height, and waist circumference), biochemical indices [including fasting blood sugar (FBS), high-density lipoprotein (HDL) cholesterol, and triglyceride (TG)], and blood pressure were measured. Metabolic syndrome was defined according to Adult Treatment Panel III (ATP III). Findings: After adjusting for potential confounding factors, individuals in the highest tertile of egg consumption exhibited a 64% reduction in the risk of developing metabolic syndrome compared to the lowest tertile [odds ratio (OR): 0.36, 95% confidence interval (CI): 0.14-0.92]. Among the components of metabolic syndrome, after adjusting for all confounding factors, the highest intake of eggs was associated with a 62% reduction in the odds of high blood pressure, compared to individuals in the lowest tertile (OR: 0.38, 95% CI: 0.18-0.83). Conclusion: The findings of this study revealed a significant inverse relationship between egg consumption and metabolic syndrome. It is essential to conduct prospective studies to validate these results. © 2025 Elsevier B.V., All rights reserved.
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