Volume 21, Issue 2 (7-2025)
J Health Syst Res 2025, 21(2): 175-182 |
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Research code: 399459
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Khosravi T, Rafie-Chermahini P, Poursalehi D, Shahdadian F, Hajhashemy Z, Saneei P. The Association between Egg Consumption and Metabolic Syndrome: A Cross-Sectional Study among Educational Staff in Isfahan City, Iran. J Health Syst Res 2025; 21 (2) :175-182
URL: http://hsr.mui.ac.ir/article-1-1762-en.html
URL: http://hsr.mui.ac.ir/article-1-1762-en.html
Toktam Khosravi1 
, Parnia Rafie-Chermahini2 , Donya Poursalehi3 , Farnaz Shahdadian4 , Zahra Hajhashemy5 , Parvaneh Saneei6
, Parnia Rafie-Chermahini2 , Donya Poursalehi3 , Farnaz Shahdadian4 , Zahra Hajhashemy5 , Parvaneh Saneei6
1- MSc Student, Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
2- Students Research Committee AND Department of Community Nutrition, School of Nutrition and Food Science AND Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
3- PhD Student, Student Research Committee AND Department of Clinical Nutrition and Dietetics, School of Nutrition Sciences and Food Technology AND National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
4- Assistant Professor, Department of Clinical Nutrition, School of Nutrition and Food Science AND Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
5- PhD Student, Students Research Committee AND Department of Community Nutrition, School of Nutrition and Food Science AND Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
6- Associate Professor, Department of Community Nutrition, School of Nutrition and Food Science AND Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
2- Students Research Committee AND Department of Community Nutrition, School of Nutrition and Food Science AND Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
3- PhD Student, Student Research Committee AND Department of Clinical Nutrition and Dietetics, School of Nutrition Sciences and Food Technology AND National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
4- Assistant Professor, Department of Clinical Nutrition, School of Nutrition and Food Science AND Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
5- PhD Student, Students Research Committee AND Department of Community Nutrition, School of Nutrition and Food Science AND Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
6- Associate Professor, Department of Community Nutrition, School of Nutrition and Food Science AND Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
Abstract: (81 Views)
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.
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.
Type of Study: Research |
Subject:
Nutrition sciences and food industry
Received: 2024/02/22 | Accepted: 2024/09/17 | Published: 2025/07/6
Received: 2024/02/22 | Accepted: 2024/09/17 | Published: 2025/07/6
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