Egg consumption and genetic factors synergistically increase the risk of coronary artery disease, according to a large prospective study. The findings may lead to personalized dietary guidelines for those at greater genetic risk for heart disease.
By Dr. Sushama R. Chaphalkar, PhD.Oct 16 2023Reviewed by Susha Cheriyedath, M.Sc. In a prospective cohort study published in The American Journal of Clinical Nutrition, researchers in China investigated the association between egg consumption and coronary artery disease at varying genetic susceptibilities. They found that genetic predisposition synergistically interacts with an increased risk of CAD associated with egg consumption.
While eggs are a rich and affordable source of dietary protein, lecithin, and unsaturated fatty acids, they contain high levels of cholesterol. Although the American Heart Association recommends the consumption of up to one whole egg per day, this recommendation does not consider the genetic variability among populations. Additionally, previous population-based studies provide conflicting evidence on the association between egg consumption and the risk of CAD.
To assess the genetic susceptibility, the researchers derived a combined predefined polygenic risk score based on 540 SNPs for CAD and related traits. Participants' blood samples were used for genotyping, and the individual PRS for each individual was calculated.
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