每天吃一個雞蛋，可降低心血管患病風(fēng)險

People who consume an egg a day could significantly reduce their risk of cardiovascular diseases compared with eating no eggs, suggests a study carried out in China, published in the journal Heart.

一項發(fā)表在《心臟》上的研究表明，與不吃雞蛋的人相比，每天吃一個雞蛋的人患心血管疾病的風(fēng)險會顯著降低。

Cardiovascular disease (CVD) is the leading cause of death and disability worldwide, including China, mostly due to ischaemic heart disease and stroke (including both haemorrhagic and ischaemic stroke).

從全球的疾病統(tǒng)計來看，心血管疾病(CVD)是導(dǎo)致死亡和殘疾的主要原因，即使在中國也是如此。而其中，缺血性心臟病和中風(fēng)(包括出血和缺血性中風(fēng))所占的比例最大。

Unlike ischaemic heart disease, which is the leading cause of premature death in most Western countries, stroke is the most responsible cause in China, followed by heart disease.

在大多數(shù)西方國家，缺鐵性心臟病是導(dǎo)致過早死亡的原因之首，但在中國，中風(fēng)卻是罪魁禍首，其次才是心臟病。

Although ischaemic stroke accounted for the majority of strokes, the proportion of haemorrhagic stroke in China is still higher than that in high income countries.

此外，雖然中風(fēng)中絕大數(shù)都是缺血性中風(fēng)，但中國出血性中風(fēng)的例子卻更多。

Eggs are a prominent source of dietary cholesterol, but they also contain high-quality protein, many vitamins and bioactive components such as phospholipids and carotenoids.

雞蛋是膳食膽固醇的主要來源，但它們也含有高質(zhì)量的蛋白質(zhì)、許多維生素和生物活性成分，如磷脂和類胡蘿卜素。

Previous studies looking at associations between eating eggs and impact on health have been inconsistent, and most of them found insignificant associations between egg consumption and coronary heart disease or stroke.

之前有關(guān)雞蛋與健康的研究并沒有完全同步起來，并且大多數(shù)研究都沒發(fā)現(xiàn)，吃雞蛋的個數(shù)與冠狀動脈疾病和中風(fēng)之間有什么緊密聯(lián)系。

Therefore, a team of researchers from China and the UK led by Professor Liming Li and Dr. Canqing Yu from the School of Public Health, Peking University Health Science Center, set out to examine the associations between egg consumption and cardiovascular disease, ischaemic heart disease, major coronary events, haemorrhagic stroke and ischaemic stroke.

因此，公共衛(wèi)生學(xué)院的李麗明教授和余康慶博士帶領(lǐng)了一支由中英兩國研究人員組成的研究小組，著手研究了吃雞蛋與心血管疾病、缺血性心臟病、主要冠狀動脈疾病、出血性中風(fēng)和缺血性中風(fēng)的關(guān)系。

They used data from the China Kadoorie Biobank (CKB) study, an ongoing prospective study of around half a million (512,891) adults aged 30 to 79 from 10 different geographical areas in China.

他們利用中國香港嘉道理生物樣本庫(CKB)的數(shù)據(jù)，此數(shù)據(jù)庫包含了來自中國10個不同地理區(qū)域、大約50萬(512891)成年人的數(shù)據(jù)。

The participants were recruited between 2004-2008 and were asked about the frequency of their egg consumption. They were followed up to determine their morbidity and mortality.

研究從2004年起至2008年結(jié)束，這期間研究人員針對參與者吃雞蛋多少的情況進行了調(diào)查，也一直跟進研究進度，調(diào)查他們的發(fā)病率和死亡率。

For the new study, the researchers focused on 416,213 participants who were free of prior cancer, cardiovascular disease (CVD) and diabetes.

在此過程中，研究人員著力調(diào)查了416213名沒有癌癥、心血管疾病(CVD)和糖尿病的參與者。

From that group at a median follow-up of 8.9 years, a total of 83,977 cases of CVD and 9,985 CVD deaths were documented, as well as 5,103 major coronary events.

平均隨訪跨度約為8.9個年頭，共記錄 CVD 83977例，CVD 死亡9985例，主要冠狀動脈病變5103例。

At the start of the study period, 13.1% of participants reported daily consumption (usual amount 0.76 egg/day) and 9.1% reported never or very rare consumption (usual amount 0.29 egg/day) of eggs.

在研究期初期，13.1% 的參與者報告雞蛋消費量為每天0.76個，9.1% 的參與者表示從未或極少食用(通常是每天0.29個)。

Analysis of the results showed that compared with people not consuming eggs, daily egg consumption was associated with a lower risk of CVD overall.

分析結(jié)果顯示，與不吃雞蛋的人相比，每天都吃雞蛋的人總體上患CVD 的風(fēng)險都有所降低。

In particular, daily egg consumers (up to one egg/day) had a 26% lower risk of haemorrhagic stroke—the type of stroke with a higher prevalence rate in China than in high-income countries—a 28% lower risk of haemorrhagic stroke death and an 18% lower risk of CVD death.

特別是每天吃一個雞蛋的人，患出血性中風(fēng)的概率減少了26%，而出血性中風(fēng)恰巧就是導(dǎo)致中國人死亡的原因之首(相比其他高收入國家而言)。高收入國家的人，出血性中風(fēng)死亡的風(fēng)險降低28% ，心血管疾病死亡的風(fēng)險降低18% 。

In addition, there was a 12% reduction in risk of ischaemic heart disease observed for people consuming eggs daily (estimated amount 5.32 eggs/week), when compared with the 'never/rarely' consumption category (2.03 eggs/week).

此外，幾乎每天一個雞蛋的人(指的是每星期5.32個，而從不吃或很少吃的定義是每星期低于2.09個)患缺血性心臟病的風(fēng)險降低了12%。

This was an observational study, so no firm conclusions can be drawn about cause and effect, but the authors said their study had a large sample size and took into account established and potential risk factors for CVD.

這是一個觀察性研究，因此無法得出關(guān)于因果關(guān)系的確切結(jié)論，但是作者說他們的研究樣本規(guī)模龐大，并且考慮到了 CVD 既定和潛在的風(fēng)險因素。

The authors concluded: "The present study finds that there is an association between moderate level of egg consumption (up to 1 egg/day) and a lower cardiac event rate."Our findings contribute scientific evidence to the dietary guidelines with regard to egg consumption for the healthy Chinese adult."

作者總結(jié)道:"據(jù)目前的研究發(fā)現(xiàn)，每天最多1個雞蛋(比較適中的雞蛋消費水平)和患心臟病概率之間存在聯(lián)系。我們的研究結(jié)果，為健康的中國成年人的飲食指南提供了科學(xué)依據(jù)。”