(LB03-09-24) Egg Consumption During Pregnancy and Risk of Gestational Diabetes

Objectives: Our study aimed to examine the association of overall egg intake and different components/preparation methods of eggs with gestational diabetes.

Methods: We used the Infant Feeding Practices Study II, a U.S. longitudinal birth cohort study directed from 2005 to 2007 by the FDA, to observe egg consumption patterns for 1,397 mothers from pregnancy to 1 year postpartum. During the late stage of pregnancy, participants answered a questionnaire regarding the frequency and serving size of egg-related product consumption in the past month. This included the consumption of egg whites, whole eggs, eggs with fat, egg salads, and egg substitutes. To analyze the association between egg consumption and GDM, a multivariable logistic regression model was used.

Results: On average, total egg consumption was at 2.88 cups/week, egg white consumption at 0.18 cups/week, whole egg consumption at 2.59 cups/week, egg with fat consumption at 1.73 cups/week, egg salad consumption at 0.24 cups/week, and egg substitute consumption at 0.07 cups/week. Those who consumed eggs 3+ times per week had a significantly higher risk of GDM (confounder-adjusted OR, 4.80 [95% CI [2.02-11.41]; P-value < 0.001), compared to those who never consumed eggs. Similar associations were observed for consuming whole eggs 2+ times per week (3.04 [95% CI [1.48-6.27]; P-value = 0.003), and eggs with fat 2+ times per week (2.46 [95% CI [1.41-4.28]; P-value = 0.002). The risk of GDM increased per 1 egg/week increment of egg salad consumption (1.27 [95% CI [1.06-1.53]; P-value = 0.010). However, consumption of egg whites wasn’t significantly associated with GDM when consumed 1+ times per week (0.26 [95% CI [0.04-1.99] vs non-consumers; P-value = 0.196) or per 1 egg/week increment of egg white consumption (0.64 [95% CI [0.33-1.27]; P-value = 0.202).

Consumption of egg substitute also wasn’t significantly associated with GDM when consumed 1+ times per week (2.57 [95% CI [0.80-8.19]; P-value = 0.112) or per 1 egg/week increment of substitute consumption (1.27 [95% CI [0.90-1.80]; P-value = 0.178).

Conclusions: High levels of consumption of total eggs, whole eggs, eggs with fat, and egg salad were associated with a higher risk of GDM. This association wasn’t seen for the consumption of egg whites or egg substitutes.

Funding Sources: This study was supported by a research grant through the Egg Nutrition Center/American Egg Board.