(OR05-05-25) Maternal Egg Consumption During Pregnancy and Birth Outcomes

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

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 outcome, 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 risk of SGA birth decreased with consuming eggs with fat: aOR 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.

Conclusions: High consumption of eggs with fat, possibly total eggs and whole eggs, was associated with a lower risk of SGA birth. No such associations were found for egg whites, egg substitutes, or egg salads.

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