Financiado en parte por Egg Nutrition Center
Egg consumption modulates HDL lipid composition and increases the cholesterol-accepting capacity of serum in metabolic syndrome
Andersen CJ, Blesso CN, Lee J, Barona J, Shah D, Thomas MJ, Fernandez ML
Lipids · 67 citas
Etiquetas de revisión
Financiado 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 (clasificado por nuestro filtro de IA)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiado por la industria
- Grupo de la industria
- Egg Nutrition Center
- Gobierno
- National Institute of Food and Agriculture
- Gobierno
- National Cancer Institute
- Gobierno
- National Center for Research Resources
- Gobierno
- NCI NIH HHS
- Gobierno
- NCRR NIH HHS
- Subvenciones
- National Cancer Institute (5-P30-CA12197); National Cancer Institute (P30CA012197); National Center for Research Resources (1S10RR027940MS); National Center for Research Resources (S10 RR027940)
Según 6 financiadores declarados.
Publicación
- Publicado
- 2013-03-14 · Lipids · vol. 48 · número 6 · págs. 557–567
- Editorial
- Wiley
- Citado
- 92 citas · más que el 95% de estudios similares · 7.2× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 66 trabajos
- Acceso
- Acceso abierto (copia en repositorio)
- Áreas de investigación
- Diet, Metabolism, and Disease · Diabetes, Cardiovascular Risks, and Lipoproteins · Liver Disease Diagnosis and Treatment
- Palabras clave
- Yolk, Cholesterol, Internal medicine, Phospholipid, Sphingomyelin, Phosphatidylethanolamine, Endocrinology, Composition (language), Lipidology, Cholesteryl ester, Biology, Lipoprotein, Chemistry, Biochemistry, Food science, Phosphatidylcholine, Medicine
- MeSH
- egg yolk, humans, body weight, lipids, lipoproteins, hdl, phospholipids, eggs, adult, aged, middle aged, female, male, lipid metabolism, diet, carbohydrate-restricted, cholesterol, hdl, metabolic syndrome
7 autores
- Catherine J. Andersen🇺🇸University of Connecticut
- Christopher N. Blesso🇺🇸University of Connecticut; Wake Forest University
- Ji‐Young Lee🇺🇸University of Connecticut
- Jacqueline Barona🇺🇸🇨🇴University of Connecticut; Universidad de Antioquia
- Dharika Shah🇺🇸Wake Forest University
- Michael J. Thomas🇺🇸Wake Forest University
- María Luz Fernández🇺🇸 · autor de correspondenciaUniversity of Connecticut
Resumen
El texto original del estudio, en el idioma en que se publicó.
We recently demonstrated that daily whole egg consumption during moderate carbohydrate restriction leads to greater increases in plasma HDL-cholesterol (HDL-C) and improvements in HDL profiles in metabolic syndrome (MetS) when compared to intake of a yolk-free egg substitute. We further investigated the effects of this intervention on HDL composition and function, hypothesizing that the phospholipid species present in egg yolk modulate HDL lipid composition to increase the cholesterol-accepting capacity of subject serum. Men and women classified with MetS were randomly assigned to consume either three whole eggs (EGG, n = 20) per day or the equivalent amount of egg substitute (SUB, n = 17) throughout a 12-week moderate carbohydrate-restricted (25-30 % of energy) diet. Relative to other HDL lipids, HDL-cholesteryl ester content increased in all subjects, with greater increases in the SUB group. Further, HDL-triacylglycerol content was reduced in EGG group subjects with normal baseline plasma HDL-C, resulting in increases in HDL-CE/TAG ratios in both groups. Phospholipid analysis by mass spectrometry revealed that HDL became enriched in phosphatidylethanolamine in the EGG group, and that EGG group HDL better reflected sphingomyelin species present in the whole egg product at week 12 compared to baseline. Further, macrophage cholesterol efflux to EGG subject serum increased from baseline to week 12, whereas no changes were observed in the SUB group. Together, these findings suggest that daily egg consumption promotes favorable shifts in HDL lipid composition and function beyond increasing plasma HDL-C in MetS.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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