Eggs intake reduced the risk of osteoporosis in middle-aged and elderly chinese

Introduction : This study evaluated the association between dietary intake and the risk of osteoporosis and vertebral fractures (VF) in middle-aged and elderly Chinese adults. Methods : This cross-sectional study enrolled 673 Chinese adults aged 40–74 years in Tianjin who underwent Chest low-dose computed tomography (LDCT) combined with asynchronous quantitative computed tomography (QCT). Dietary intake was assessed using questionnaires. Osteoporosis was defined based on QCT-measured lumbar bone mineral density (BMD), and vertebral fractures were evaluated by visual estimation of reductions in vertebral height or area on sagittal CT spinal reformats. Multivariable logistic regression analysis was used to evaluate the association between egg consumption and osteoporosis, as well as VF. Results : Univariate analysis showed that the intake of eggs, meat, tea, and yogurt was significantly associated with the occurrence of osteoporosis (P < 0.05). However, multivariate logistic regression results indicated that only egg intake was an independent risk factor. Participants who consumed eggs daily had higher BMD (96.8 mg/cm³ vs. 79.3 mg/cm³, p = 0.002) and a lower proportion of osteoporosis (27.2% vs. 54.1%, p < 0.001) compared to those who did not. After adjusting for potential confounders, daily egg intake (OR 0.285 and 0.192; 95% CI, 0.169–0.479 and 0.092–0.401; both p < 0.001) remained strongly associated with a lower rate of osteoporosis. However, egg intake was not significantly associated with VF (all p > 0.05). Separate analyses among men and women did not substantively change the results. Conclusion : Daily egg intake was associated with a lower risk of osteoporosis but not VF among middle-aged and elderly Chinese adults.