Published online Apr 8, 2017. doi: 10.4254/wjh.v9.i10.503
Peer-review started: August 29, 2016
First decision: September 27, 2016
Revised: January 4, 2017
Accepted: March 14, 2017
Article in press: March 17, 2017
Published online: April 8, 2017
To evaluate the association between egg consumption and risk of non-alcoholic fatty liver disease (NAFLD) development.
This case-control study was conducted on individuals who were referred to two hepatology clinics in Tehran, Iran in 2015. The study included 169 patients with NAFLD and 782 controls. Egg consumption was estimated using a validated food frequency questionnaire. The participants were categorized according to the frequency of their egg consumption during the previous year: Less than two eggs per week, two to three eggs per week, and four or more eggs per week.
In the crude model, participants who consumed 2 to 3 eggs per week, were 3.56 times more likely to have NAFLD in comparison to those who consumed less than 2 eggs per week (OR: 3.56; 95%CI: 2.35-5.31). Adjustment for known risk factors of NAFLD strengthened this significant association so that individuals have consumed two to three eggs per week had 3.71 times higher risk of NAFLD than those who have eaten less than two eggs per week (OR: 3.71; 95%CI: 1.91, 7.75).
Our data indicate that higher egg consumption in common amount of usage is associated with higher risk of NAFLD.
Core tip: The data indicate that egg consumption in common amount of usage is associated with risk of non-alcoholic fatty liver disease. According to the case-control design of this study, it can not show the causality effect; thus, these findings should be confirmed in future prospective studies with separate parts of eggs to find the etiological relationships.