Financiado en parte por Egg Nutrition Center
Egg consumption and endothelial function: a randomized controlled crossover trial
Katz DL, Evans MA, Nawaz H, Njike VY, Chan W, Comerford BP, Hoxley ML
International journal of cardiology · 58 citas
Etiquetas de revisión
Alimentación controladaFinanciado por la industriaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiado por la industria
- Gobierno
- U.S. Department of Agriculture
- Grupo de la industria
- Egg Nutrition Center
- Gobierno
- Centers for Disease Control and Prevention
- Gobierno
- ODCDC CDC HHS
- Subvenciones
- Centers for Disease Control and Prevention (U48/CCU115802-03)
Según 4 financiadores declarados.
Publicación
- Publicado
- 2005-02-09 · Int J Cardiol · vol. 99 · número 1 · págs. 65–70
- Editorial
- Elsevier BV
- Citado
- 98 citas · más que el 91% de estudios similares · 2.8× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 45 trabajos
- Acceso
- De pago
- Áreas de investigación
- Cardiovascular Health and Disease Prevention · Nutritional Studies and Diet · Lipoproteins and Cardiovascular Health
- Palabras clave
- egg consumption, endothelial function, dietary cholesterol, flow-mediated dilation, brachial artery reactivity, oat, LDL cholesterol, total cholesterol, cardiovascular risk, saturated fat
- MeSH
- endothelium, vascular, humans, diet, cross-over studies, eggs, middle aged, female, male
7 autores
- David L. Katz🇺🇸 · autor de correspondenciaYale University; Yale Griffin Prevention Research Center
- Marian A. Evans🇺🇸Yale University; Yale Griffin Prevention Research Center
- Haq Nawaz🇺🇸Yale University; Yale Griffin Prevention Research Center
- Valentine Yanchou Njike🇺🇸Yale University; Yale Griffin Prevention Research Center
- Wendy Chan🇺🇸Yale University; Yale Griffin Prevention Research Center
- Beth Patton Comerford🇺🇸Yale University; Yale Griffin Prevention Research Center
- Martha L. Hoxley🇺🇸Yale University; Yale Griffin Prevention Research Center
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Because of egg cholesterol content, reduction in egg consumption is generally recommended to reduce risk of cardiovascular disease. Recently, however, evidence has been accumulating to suggest that dietary cholesterol is less relevant to cardiovascular risk than dietary saturated fat. This randomized controlled crossover trial was conducted to determine the effects of egg ingestion on endothelial function, a reliable index of cardiovascular risk.
Methods
Forty-nine healthy adults (mean age 56 years, 40% females) underwent a baseline brachial artery reactivity study (BARS), and were assigned to two eggs or oats daily for 6 weeks in random sequence with a 4-week washout. A BARS was done at the end of each treatment phase, measuring flow-mediated vasodilation (FMD) in the brachial artery using a high-frequency ultrasound.
Results
FMD was stable in both egg and oat groups, and between-treatment differences were not significant (egg -0.96%, oatmeal -0.79%; p value >0.05). Six weeks of egg ingestion had no effect on total cholesterol (baseline: 203.8 mg/dl; post-treatment: 205.3) or LDL (baseline: 124.8 mg/dl; post-treatment: 129.1). In contrast, 6 weeks of oats lowered total cholesterol (to 194 mg/dl; p = 0.0017) and LDL (to 116.6 mg/dl; p = 0.012). There were no differences in body mass index (BMI), triglyceride, HDL or SBP levels between egg and oat treatment assignments.
Conclusion
Short-term egg consumption does not adversely affect endothelial function in healthy adults, supporting the view that dietary cholesterol may be less detrimental to cardiovascular health than previously thought.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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