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Consumption of Preserved Egg Is Associated with Modestly Increased Risk of Nonalcoholic Fatty Liver Disease in Chinese Adults
Generous consumers of preserved eggs may be at risk of developing non-alcoholic fatty liver disease (NAFLD).
This research work studied preserved egg consumption in relation to the development of non-alcoholic fatty liver disease (NAFLD). Out of the 15,883 Chinese men and women who volunteered nutritional and health information for this study, 3,683 of them were diagnosed with non-alcoholic fatty liver disease during the course of the study.
Researchers found out that participants who ate preserved eggs at least 2 times per week had 26% higher chances of acquiring non-alcoholic fatty liver disease. This study highlighted the detrimental effect of a diet that encourages the intake of preserved eggs on liver health.
Research Summary Information
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2021
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Shunming Zhang, Ge Meng, Qing Zhang, Li Liu, Zhanxin Yao, Hongmei Wu, Yeqing Gu, Yawen Wang, Tingjing Zhang, Xuena Wang, Juanjuan Zhang, Shaomei Sun, Xing Wang, Ming Zhou, Qiyu Jia, Kun Song, Yaogang Wang, Lu Qi, Kaijun Niu
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Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, China. Department of Toxicology and Sanitary Chemistry, School of Public Health, Tianjin Medical University, Tianjin, China. Health Management Centre, Tianjin Medical University General Hospital, Tianjin, China. Tianjin Institute of Environmental & Operational Medicine, Tianjin, China. Institute of Radiation Medicine, Chinese Academy of Medical Sciences & Peking Union Medical College, Tianjin, China. Department of Epidemiology, School of Public Health and Tropical Medicine, Tulane University, New Orleans, LA, USA. Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA. Tianjin Key Laboratory of Environment, Nutrition and Public Health, Tianjin, China. Center for International Collaborative Research on Environment, Nutrition and Public Health, Tianjin, China.
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