Effects of egg consumption on carotenoid absorption from co-consumed, raw vegetables
Kim JE, Gordon SL, Ferruzzi MG, Campbell WW
The American journal of clinical nutrition · 38 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
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Posiblemente financiado por la industria
- Universidad u hospital
- Purdue University
- Gobierno
- National Institutes of Health
- Gobierno
- National Center for Advancing Translational Sciences
- Gobierno
- NCATS NIH HHS
- Universidad u hospital
- Purdue Ingestive Behavior Research Center
- Grupo de la industria
- American Egg Board-Egg Nutrition Center, the NIH
- Subvenciones
- Purdue University (UL1TR001108); National Center for Advancing Translational Sciences (UL1TR-001108); National Institutes of Health (UL-1-TR001108)
Según 6 financiadores declarados.
Publicación
- Publicado
- 2015-05-28 · Am J Clin Nutr · vol. 102 · número 1 · págs. 75–83
- Editorial
- Elsevier BV
- Citado
- 66 citas · más que el 91% de estudios similares · 3.1× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 45 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Antioxidant Activity and Oxidative Stress · Phytochemicals and Antioxidant Activities · Proteins in Food Systems
- Palabras clave
- egg consumption, carotenoid absorption, dietary fat, egg yolk, lutein, zeaxanthin, carotenoid bioavailability, canola oil, whole egg, alpha-carotene, beta-carotene, lycopene
- MeSH
- humans, vegetables, carotenoids, beta carotene, lutein, cholesterol, dietary fats, fatty acids, monounsaturated, triglycerides, body mass index, cross-over studies, single-blind method, intestinal absorption, postprandial period, eggs, adult, male, young adult, cooking, healthy volunteers, zeaxanthins, rapeseed oil, lycopene
4 autores
- Jung Eun Kim🇺🇸🇧🇪Purdue University West Lafayette; Nutrition Sciences (Belgium)
- Susannah L Gordon🇺🇸Purdue University West Lafayette
- Mário G. Ferruzzi🇺🇸Purdue University West Lafayette
- Wayne W. Campbell🇺🇸 · autor de correspondenciaPurdue University West Lafayette
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Dietary lipids are one of the most effective stimulators of carotenoid absorption, but very limited data exist on the impact of endogenous food sources of lipids to enhance carotenoid absorption. The co-consumption of whole egg with carotenoid-rich foods may increase overall carotenoid absorption via lipid-rich egg yolk.
Objective
We designed this study to assess the effects of egg consumption on carotenoid absorption from a carotenoid-rich, raw mixed-vegetable salad.
Design
Healthy young men (n = 16) consumed the same salad (all served with 3 g canola oil) with no egg (control), 75 g scrambled whole eggs (1.5 eggs) [low egg (LE)], and 150 g scrambled whole eggs (3 eggs) [high egg (HE)] (a randomized crossover design). Control, LE, and HE meals contained 23 mg, 23.4 mg (0.4 mg from eggs), and 23.8 mg (0.8 mg from eggs) total carotenoids and 3 g, 10.5 g (7.5 g from eggs), and 18 g (15 g from eggs) total lipids, respectively. Blood was collected hourly for 10 h, and the triacylglycerol-rich lipoprotein (TRL) fraction was isolated. Total and individual carotenoid contents, including lutein, zeaxanthin , α-carotene, β-carotene, and lycopene in TRL were analyzed, and composite areas under the curve (AUCs) were calculated.
Results
The total mean (±SE) carotenoid AUC0-10h in TRL was higher for the HE meal than for LE and control meals [125.7 ± 19.4(a) compared with 44.8 ± 9.2(b) compared with 14.9 ± 5.2(b) nmol/L · 10 h, respectively (values without a common superscript letter differ); P < 0.0001]. The TRL AUC(0-10h) of lutein and zeaxanthin increased 4-5-fold (P < 0.001), and the TRL AUC(0-10h) of carotenoid not present in eggs, including α-carotene, β-carotene, and lycopene, increased 3-8-fold (P < 0.01) for the HE meal compared with the control meal.
Conclusion
These findings support the claim that co-consuming cooked whole eggs is an effective way to enhance carotenoid absorption from other carotenoid-rich foods such as a raw mixed-vegetable salad. This trial was registered at clinicaltrials.gov as NCT01951313.
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