The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Comparison of Chronic Disease Risk by Egg Consumption in Korean Adult Women - Based on the 2013 Korea National Health and Nutrition Examination Survey -

성인 여자에서 달걀 섭취량에 따른 만성질환 위험 비교 - 2013년 국민건강영양조사 자료 -

  • Kim, Mi Hyun (Dept. of Food Science and Industry, Kyungil University)
  • 김미현 (경일대학교 식품산업융합학과)
  • Received : 2017.10.09
  • Accepted : 2017.11.08
  • Published : 2018.02.28
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Abstract

The aim of this study was to examine the association between egg consumption and the risk of chronic disease in Korean adult females using the 2013 Korea National Health and Nutrition Examination Survey. A total of 1,230 subjects aged 40~64 were classified into the 4 groups according to the number of egg consumed per week: <1, 1~2.9, 3~5, ${\geq}5.1$ As egg consumption increased, the intake of energy, protein, fiber, cholesterol, calcium, potassium, riboflavin, and vitamin C increased. The percentage of the subjects with lower intake of energy, protein, calcium, iron, vitamin A, riboflavin, niacin, and vitamin C than the estimated average requirement in the <1 group were the highest among the groups. The blood lipid profile including total cholesterol and LDL-cholesterol was not significantly different among the 4 egg groups. The higher egg consumption was inversely related to a lower odds ratio of metabolic syndrome, hypertriglycemia, hyperglycemia, hypoHDL-cholesterolemia, and hypertension. This result indicates that egg consumption does not elevate the plasma cholesterol level and has a beneficial effect of decreasing the risk of chronic disease. (175)

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  1. Relationship between Egg Consumption and Body Composition as Well as Serum Cholesterol Level: Korea National Health and Nutrition Examination Survey 2008-2011 vol.10, pp.24, 2018, https://doi.org/10.3390/jcm10245918