637 - Maternal egg consumption during pregnancy and birth outcomes

Publication Number: 1614.637

Xiaozhong Wen, State University of New York at Buffalo, Buffalo, NY, United States; Fatima Mohammed, Jacobs School of Medicine and Biomedical Sciences at the University at Buffalo, Buffalo, NY, United States; Akashpreet S. Grewal, University at Buffalo School of Public Health and Health Professions, North Tonawanda, NY, United States; Khadija Nadeem, university at buffalo, buffalo, NY, United States; Todd C.. Rideout, State University of New York at Buffalo, Buffalo, NY, United States

Background: Eggs are a rich source of many vital nutrients, and thus maternal egg consumption may potentially impact fetal growth and development.

Objective: To examine the associations of overall intake of eggs and different components of eggs with different preparation methods during pregnancy with birth outcomes.

Design/Methods: Data from a U.S. cohort of 1,119 mother-infant dyads in the Infant Feeding Practices Study II were analyzed. In late pregnancy, mothers reported the frequency and portion size of their consumption of egg-related products in the past month, including total eggs, whole eggs, egg whites, egg substitutes, eggs with fat, and egg salads. We used multivariable logistic and linear regression models to examine associations of egg consumption with binary (i.e., preterm, small-for-gestational-age [SGA], large-for-gestational-age [LGA]) and continuous (i.e., gestational age, birth weight, and birth length) birth outcomes, respectively, adjusting for socio-demographics, pregnancy-related characteristics, and the Healthy Eating Index.

Results: Maternal total egg consumption was marginally associated with a lower risk of SGA birth. Pregnant individuals who consumed eggs 1-2 times per week tended to have a lower risk of SGA (6.6% vs 13.4%; confounder-adjusted odds ratio or aOR, 0.50 [95% confidence interval or CI, 0.25-1.02]; P-value=0.056), compared to those who never consumed eggs. One egg/week increment in total egg consumption corresponded to 0.93 (95% CI, 0.86-1.00) times lower risk of SGA birth. When examining specific egg foods, the results for whole egg consumption were similar to those for total egg consumption. Pregnant individuals who consumed eggs with fat 2+ times per week had a significantly lower risk of SGA (7.3% vs 10.0%; aOR, 0.46 [95% CI, 0.23-0.91]; P-value=0.025), compared to those who never consumed eggs with fat. The aOR of SGA birth was 0.90 (95% CI, 0.82-0.99; P-value=0.038) per one egg/week increment in consumption of eggs with fat. However, there were no significant associations between egg consumption during pregnancy and other birth outcomes. No associations were found for egg whites, egg substitutes, or egg salad.

Conclusion(s): High consumption of eggs with fat, possibly total eggs and whole eggs, was associated with a lower risk of SGA birth.