Egg Consumption and Risk of Type 2 Diabetes in Men and Women
Response to Citrome and Holt
- Luc Djoussé, MD, DSC1,
- J. Michael Gaziano, MD1,2,3,
- Julie E. Buring, SCD1,2,4,5 and
- I-Min Lee, MBBS, SCD2,5
- 1Division of Aging, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, Massachusetts;
- 2Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, Massachusetts;
- 3Massachusetts Veterans Epidemiology and Research Information Center (MAVERIC), Boston Veterans Affairs Healthcare System, Boston, Massachusetts;
- 4Department of Ambulatory Care and Prevention, Harvard Medical School, Boston, Massachusetts;
- 5Department of Epidemiology, Harvard School of Public Health, Boston, Massachusetts.
- Corresponding author: Luc Djoussé, ldjousse{at}rics.bwh.harvard.edu.
We would like to thank Drs. Citrome and Holt for their comments (1) on our article published in the February issue of Diabetes Care(2). Drs. Citrome and Holt raised the issue of residual confounding by bacon and hotdogs (frequently consumed with eggs) or our inability to distinguish between fried or boiled eggs. This is of particular concern in men studied, for whom we did not have nutrient data to control for energy intake and trans, saturated, and unsaturated fats. We agree that in the absence of random assignment of egg consumption, we cannot exclude residual confounding as partial or complete explanation of …
