(LB03-23-24) Maternal Egg Consumption During Pregnancy and Breastfeeding Outcomes

Objectives: To examine the association of overall egg intake and different components of eggs/different preparation methods with breastfeeding initiation and duration.

Methods: Data from a U.S. cohort of 1,039 mother-infant dyads in the Infant Feeding Practices Study II and its 6-year follow-up (2005-2012) were analyzed. In late pregnancy, mothers reported the frequency and serving size of their consuming egg-related products in the past month, including total eggs, egg whites, whole eggs, eggs with fat, egg salads, and egg substitutes. We used multivariable logistic and linear regression models to examine associations of egg consumption with breastfeeding initiation and duration, respectively, adjusting for socio-demographics, pregnancy-related characteristics, and the Healthy Eating Index.

Results: The average weekly consumption of total eggs was 2.79 cups, egg whites was 0.19 cups, whole eggs was 2.51 cups, egg with fat was 1.65 cups, egg salad was 0.23 cups, and egg substitute was 0.07 cups. Mothers who consumed eggs 3+ times/week had higher odds of breastfeeding initiation (confounder-adjusted OR, 3.31 [95% CI, 1.49-7.37]), compared to non-consumers. Similar associations were seen with whole eggs 2+ times/week (2.13 [95% CI, 1.16-3.90]), and eggs with fat 2+ times per week (2.23 [95% CI [1.18-4.21]). Consuming total eggs or whole eggs 1+ times per month had about 5 months longer breastfeeding duration, and about 2.5 months longer exclusive breastfeeding duration than non-consumers. No significant associations were found for egg whites, egg salad, or egg substitutes.

Conclusions: High consumption of total eggs, whole eggs, or eggs with fat was associated with higher odds of breastfeeding initiation and longer breastfeeding duration. No such associations were found for egg whites or egg substitutes.

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