Association between egg consumption and arterial stiffness: a longitudinal study

Nutrition Journal

Table 2 Adjusted means (± standard error) of baPWV change rate (cm/s/year) by egg consumption group

	Egg consumption
	0–1.9/wk	2–2.9/wk	3–3.9/wk	4–4.9/wk	≥5/wk	p for trend
n	325	266	316	5611	797
Model 1	32.2 ± 8.1	20.7 ± 8.9	1.5 ± 8.2*	14.7 ± 2.0	22.6 ± 5.4	0.40
Model 2	38.3 ± 10.9	28.2 ± 11.7	7.0 ± 11.2*	19.4 ± 7.7*	19.4 ± 7.7	0.41
Model 3	35.5 ± 11.2	21.4 ± 12.0	−0.2 ± 11.4*	19.0 ± 8.1	25.0 ± 9.8	0.58
Excluding participants with arterial stiffness at baseline^a	42.0 ± 12.4	28.7 ± 13.2	10.8 ± 12.6*	24.1 ± 8.7	32.1 ± 10.6	0.77

Model 1 adjusted for age, sex, baseline baPWV, total energy intake, and DASH score
Model 2 adjusted for age, sex, baseline baPWV, total energy intake, DASH score, physical activity, marriage, employment, education level, alcohol consumption, and smoking status, and heart rate
Model 3 adjusted for age, sex, baseline baPWV, total energy intake, DASH score, physical activity, marriage, employment, education level, alcohol consumption, smoking status, heart rate, systolic blood pressure, fasting blood glucose, low-density lipoprotein cholesterol, and high-density lipoprotein cholesterol
Compare to egg consumption 0–1.9/wk., * p < 0.05
^a Based on model 3

ISSN: 1475-2891