The aim of this study was to examine the association between egg consumption and the risk of chronic disease in Korean adult females using the 2013 Korea National Health and Nutrition Examination Survey. A total of 1,230 subjects aged 40~64 were classified into the 4 groups according to the number of egg consumed per week: <1, 1~2.9, 3~5, ≥5.1 As egg consumption increased, the intake of energy, protein, fiber, cholesterol, calcium, potassium, riboflavin, and vitamin C increased. The percentage of the subjects with lower intake of energy, protein, calcium, iron, vitamin A, riboflavin, niacin, and vitamin C than the estimated average requirement in the <1 group were the highest among the groups. The blood lipid profile including total cholesterol and LDL-cholesterol was not significantly different among the 4 egg groups. The higher egg consumption was inversely related to a lower odds ratio of metabolic syndrome, hypertriglycemia, hyperglycemia, hypoHDL-cholesterolemia, and hypertension. This result indicates that egg consumption does not elevate the plasma cholesterol level and has a beneficial effect of decreasing the risk of chronic disease. (175)

Abstract
 서 론
 연구 방법
  1. 조사 대상
  2. 일반사항, 신체계측, 혈압 및 혈액 성분 조사
  3. 영양소 섭취상태 평가
  4. 통계처리
 결과 및 고찰
  1. 일반사항
  2. 신체계측 및 혈액 성상
  3. 영양소 섭취 실태
  4. 달걀 섭취량에 따른 만성질환 위험도
 요약 및 결론
 References

• 김미현(경일대학교 식품산업융합학과) | Mi Hyun Kim Corresponding author