Why Or Not Egg Consumption Is Associated With The Risk Of Coronary Heart Disease ( Chd )

1678 Words Oct 10th, 2016 7 Pages
There have been numerous debates about whether or not egg consumption is associated with the risk of coronary heart disease (CHD), stroke, or carotid plaque area. Two studies have been conducted to address this issue. The first study used a non-experimental research design (longitudinal (cohort)) to examine the association between egg consumption and risk of CHD and stroke in men and women. The dependent variables in this study were the risk of CHD and stroke. The independent variables were egg consumption and characteristics of the participants (total energy/food intake; smoking; age; alcohol consumption; history of hypertension and diabetes; parental history of myocardial infarction (MI); body mass index (BMI); multivitamin use/vitamin E supplement use; and physical activity in metabolic equivalents). This study used US health professionals (dentists, optometrists, pharmacists, podiatrists, and veterinarians), aged 40 to 75 years (1986-1994) and registered nurses who resided in 11 large states, aged 30 to 55 years (1980-1994). The researchers used a non-probability sampling method (convenience sample and volunteer). The sample for this study was a total of 37,851 men (aged 40 to 75 years) and 80,082 women (aged 34 to 59 years), free of cardiovascular disease, diabetes, hypercholesterolemia, or cancer. Food-frequency/validated dietary questionnaires were sent to the Health Professionals Follow-up Study (HPFS) participants and the Nurses’ Health Study (NHS) participants.…

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