Association Between Maternal Egg Consumption During Pregnancy and Breastfeeding Initiation and Duration ^†

Background/Objectives: Breastfeeding has positive effects on both maternal and offspring health. This study examined the association between egg consumption (total eggs and specific egg foods) and breastfeeding duration and initiation. Methods: Data from a U.S. cohort of 1039 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 consumption of egg-related products in the past month, including total eggs, whole eggs, egg whites, egg substitutes, egg with fat, and egg salad. Multivariable logistic and linear regression models were used 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: Mothers who consumed eggs 3+ times/week had higher odds of breastfeeding initiation (93.8% vs. 81.1%; confounder-adjusted OR, 3.34 [95% CI, 1.51–7.39]), compared to non-consumers. Similar associations were seen with whole eggs 2+ times/week (91.5% vs. 83.4%; 2.21 [95% CI, 1.20–4.04]), and eggs with fat 2+ times per week (91.4% vs. 86.8%; 2.19 [95% CI, 1.16–4.13]). Compared to non-consumers, mothers who consumed total eggs or whole eggs 1+ times per month had about 5 weeks longer breastfeeding duration, and those who consumed total eggs or whole eggs 1+ times per week had about 3 weeks longer exclusive breastfeeding duration. 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 may help support favorable breastfeeding practice outcomes.