Egg consumption and risk of non-alcoholic fatty liver disease

Table 1 Baseline characteristics, biochemical parameters and dietary intakes of study participants based on the patients with non-alcoholic fatty liver disease and control group

	Cases (n = 169)	Controls (n = 782)	P valuea
Age (yr), mean ± SD	42.65 ± 12.21	43.71 ± 14.52	0.373
Male n (%)	81 (47.9)	314 (40.2)	0.063
BMI (kg/m2), mean ± SD	33.19 ± 8.71	27.74 ± 4.495	< 0.001
Physical activity (MET), mean ± SD	31.89 ± 3.15	34.33 ± 2.85	< 0.001
Current smokers, n (%)	151 (89.9)	145 (18.5)	< 0.001
Drank alcohol in past year, n (%)	22 (13.1)	68 (8.7)	0.077
Diabetes type 2, n (%)	26 (15.6)	53 (6.8)	< 0.001
FBS (mg/dL), mean ± SD	109.29 ± 39.39	90.09 ± 29.24	< 0.001
Total cholesterol (mg/dL), mean ± SD	184.79 ± 54.94	177.72 ± 38.74	0.221
LDL (mg/dL), mean ± SD	121.17 ± 43.04	104.26 ± 31.65	< 0.001
HDL (mg/dL), mean ± SD	41.26 ± 16.72	47.72 ± 10.51	0.001
Triglycerides (mg/dL), mean ± SD	180.40 ± 123.81	131.97 ± 81.59	< 0.001
Total energy (kcal), mean ± SEM	2627.67 ± 61.39	2746.69 ± 27.23	0.068
Carbohydrate (% of total energy), mean ± SEM	58.12 ± 0.95	59.82 ± 0.44	0.001
Protein (% of total energy), mean ± SEM	15.84 ± 0.18	14.07 ± 0.08	< 0.001
Fat (% of total energy), mean ± SEM	29.23 ± 0.30	33.78 ± 0.20	< 0.001
Dietary cholesterol (mg/d), mean ± SEM	315.31 ± 11.50	263.41 ± 5.35	< 0.001
Saturated fat (g/d), mean ± SEM	30.62 ± 5.72	62.67 ± 2.67	< 0.001
Monounsaturated fat (g/d) (mg/d), mean ± SEM	29.85 ± 0.48	32.00 ± 0.23	< 0.001
Polyunsaturated fat (g/d) (mg/d), mean ± SEM	18.51 ± 5.74	59.58 ± 2.67	< 0.001
Dietary fiber (g/d), mean ± SEM	19.21 ± 0.50	14.68 ± 0.23	< 0.001
Red/processed meats (g/d), mean ± SEM	70.95 ± 2.66	36.00 ± 1.24	< 0.001

^aIndependent t-test for quantitative variables and χ² test for qualitative variables. Dietary intakes (except total energy) were adjusted for age and total energy intake. BMI: Body mass index; MET: Metabolic equivalent task; FBS: Fasting blood sugar; LDL: Low-density lipoprotein cholesterol; HDL: High density lipoprotein cholesterol.

Table 2 Basic characteristics and dietary intakes of study participants by frequency of egg consumption n (%)

	Egg consumption categories			P valuea
	< 2/wk (n = 589)	2-3/wk (n = 142)	≥ 4 /wk (n = 220)
Age (yr)	45.65 ± 12.26	39.73 ± 13.18	40.35 ± 13.30	< 0.001
Male gender	218 (37.0)	56 (39.4)	121 (55)	< 0.001
BMI (kg/m2), mean ± SD	28.58 ± 5.44	29.60 ± 7.34	28.51 ± 5.87	0.150
Physical activity (MET), mean ± SD	33.99 ± 3.05	33.42 ± 3.21	33.94 ± 2.95	0.136
Current smokers	155 (26.3)	59 (41.8)	82 (37.3)	< 0.001
Total energy (kcal), mean ± SEM	2580.59 ± 30.68	2744.94 ± 57.45	3101.07 ± 51.20	< 0.001
Carbohydrate (% of total energy), mean ± SEM	60.44 ± 0.67	59.48 ± 0.63	58.14 ± 0.85	0.001
Protein (% of total energy), mean ± SEM	14.09 ± 0.10	14.71 ± 0.20	14.95 ± 0.17	0.001
Fat (% of total energy), mean ± SEM	33.06 ± 0.24	32.56 ± 0.49	32.97 ± 0.40	< 0.001
Dietary cholesterol (mg/d)	226.40 ± 5.75	291.95 ± 11.60	383.90 ± 9.53	< 0.001
Saturated fat (g/d)	56.70 ± 3.16	64.70 ± 6.38	52.57 ± 5.24	< 0.001
Monounsaturated fat (g/d) (mg/d), mean ± SEM	31.20 ± 0.26	31.32 ± 0.53	32.91 ± 0.44	< 0.001
Polyunsaturated fat (g/d) (mg/d), mean ± SEM	53.10 ± 3.20	57.26 ± 6.45	46.71 ± 5.30	< 0.001
Dietary fiber (g/d)	15.65 ± 0.28	16.25 ± 0.57	14.60 ± 0.47	< 0.001
Red/processed meats (g/d)	37.76 ± 1.53	47.79 ± 3.10	50.51 ± 2.54	< 0.001

^aDietary intakes (except total energy) were adjusted for age and total energy intake. BMI: Body mass index; MET: Metabolic equivalent task.

Table 3 Odds ratio for non-alcoholic fatty liver diseaseaccording to egg consumption stratified by gender

Multivariate adjusted modela
Egg consumption	Female	Male
< 2/wk	1.00	1.00
2-3/wk	5.55 (2.30-13.37)	1.90 (0.50-7.16)
≥ 4/wk	1.67 (0.68-4.10)	0.25 (0.06-1.01)
P for trend	0.001	0.048

^aAdjusted for age, energy intake, body mass index, history of diabetes, smoking, and physical activity.