Effects of carbohydrate restriction and dietary cholesterol provided by eggs on clinical risk factors in metabolic syndrome
Blesso CN, Andersen CJ, Barona J, Volk B, Volek JS, Fernandez ML
Journal of clinical lipidology · 51 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2013-04-04 · J Clin Lipidol · vol. 7 · número 5 · págs. 463–471
- Editorial
- Elsevier BV
- Citado
- 75 citas · más que el 96% de estudios similares · 5.3× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 50 trabajos
- Acceso
- De pago
- Áreas de investigación
- Diet and metabolism studies · Nutritional Studies and Diet · Dietary Effects on Health
- Palabras clave
- metabolic syndrome, whole egg, dietary cholesterol, carbohydrate restriction, egg substitutes, choline, inflammation, TNF-α, serum amyloid A, dyslipidemia, waist circumference, weight loss, body composition, type 2 diabetes risk
- MeSH
- humans, inflammation, cholesterol, dietary, c-reactive protein, serum amyloid a protein, risk factors, motor activity, body composition, blood pressure, eggs, adult, aged, middle aged, female, male, diet, carbohydrate-restricted, biomarkers, metabolic syndrome
6 autores
- Christopher N. Blesso🇺🇸University of Connecticut
- Catherine J. Andersen🇺🇸University of Connecticut
- Jacqueline Barona🇺🇸🇨🇴University of Connecticut; Universidad de Antioquia
- Brittanie M. Volk🇺🇸University of Connecticut
- Jeff S. Volek🇺🇸University of Connecticut
- María Luz Fernández🇺🇸 · autor de correspondenciaUniversity of Connecticut
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
There are a limited number of clinical interventions evaluating the effects of dietary cholesterol in individuals at elevated risk for type 2 diabetes and cardiovascular disease.
Objective
To investigate the effects of whole egg intake in adults with metabolic syndrome (MetS).
Methods
Men (n = 12) and women (n = 25) with MetS were instructed to follow a moderate carbohydrate-restricted diet (<30% energy) and randomly assigned to consume either three whole eggs (EGG, n = 20) or egg substitute (SUB, n = 17)/d for 12 weeks. Dietary intake, MetS parameters, and body composition were assessed at baseline and post-intervention.
Results
Total carbohydrate (P < .001) intake decreased in all participants over time. The EGG group consumed more dietary cholesterol (P < .001) and choline (P < .001) than the SUB group. MetS was reduced in both groups, with improvements noted in dyslipidemia and decreases in waist circumference (P < .01), weight (P < .001), and percent body fat (P < .001). Reductions in plasma tumor necrosis factor-α (P < .001) and serum amyloid A (P < .05) were seen in the EGG group only. Notably, increases in dietary cholesterol were associated with reductions in plasma tumor necrosis factor-α (r = -0.340, P = .04). Plasma C-reactive protein, adiponectin, interleukin-6 interleukin-10, and cell adhesion molecules were unaffected by the intervention.
Conclusions
These results demonstrate that on a moderate carbohydrate background diet, accompanied by weight loss, the inclusion of whole eggs improves inflammation to a greater extent than yolk-free egg substitute in those with MetS.
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