Financiado en parte por Egg Nutrition Center
Egg Consumption Increases Vitamin E Absorption from Co-Consumed Raw Mixed Vegetables in Healthy Young Men
Kim JE, Ferruzzi MG, Campbell WW
The Journal of nutrition · 19 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
- Financiado por la industria
- Universidad u hospital
- Purdue University
- Grupo de la industria
- Egg Nutrition Center
- Gobierno
- National Institutes of Health
- Universidad u hospital
- Purdue University Ingestive Behavior Research Center
- Subvenciones
- Egg Nutrition Center (UL1TR001108); Purdue University (UL1TR001108); National Institutes of Health (UL-1-TR001108)
Según 4 financiadores declarados.
Publicación
- Publicado
- 2016-09-22 · J Nutr · vol. 146 · número 11 · págs. 2199–2205
- Editorial
- Elsevier BV
- Citado
- 38 citas · más que el 94% de estudios similares · 4.4× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 30 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Antioxidant Activity and Oxidative Stress · Fatty Acid Research and Health · Phytochemicals and Antioxidant Activities
- Palabras clave
- vitamin E absorption, alpha-tocopherol, gamma-tocopherol, triglyceride-rich lipoproteins, dietary fat, vitamin E deficiency, healthy young men, canola oil
- MeSH
- humans, vegetables, vitamin e, dietary fats, lipoproteins, diet, area under curve, cross-over studies, eggs, adult, male, nutritional physiological phenomena, young adult, meals
3 autores
- Jung Eun Kim🇺🇸🇧🇪Purdue University West Lafayette; Nutrition Sciences (Belgium)
- Mário G. Ferruzzi🇺🇸🇧🇪Purdue University West Lafayette; Nutrition Sciences (Belgium)
- Wayne W. Campbell🇺🇸 · autor de correspondenciaPurdue University West Lafayette
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Most people living in the United States underconsume vitamin E, and dietary approaches to increase the absorption of vitamin E may help individuals to meet their body's needs.
Objective
We assessed the effect of adding cooked whole egg to a raw mixed-vegetable salad on α-tocopherol and γ-tocopherol absorption.
Methods
With the use of a randomized-crossover design, 16 healthy young men [mean ± SD age: 24 ± 4 y; mean ± SD body mass index (in kg/m2): 24 ± 2] consumed the same salad (all served with 3 g canola oil) with no egg [control (CON)], with 75 g cooked egg [low egg (LE)], or with 150 g cooked egg [high egg (HE)]; a 1-wk dietary washout period was included between trials. For the first 7 d of each trial, participants consumed a low-vitamin E diet to reduce plasma vitamin E concentrations. Blood was collected hourly for 10 h and the triacylglycerol-rich lipoprotein fractions (TRLs) were isolated. α-Tocopherol and γ-tocopherol concentrations in TRLs were analyzed and composite areas under the curve (AUCs) were calculated.
Results
The α-tocopherol 0- to 10-h AUCs (AUCs0-10 h) in TRLs was higher (P 0-10 h in TRLs was also higher (P < 0.05) for the HE trial (402 ± 54 nmol/L ⋅ 10 h) than for the CON trial (72 ± 54 nmol/L ⋅ 10 h).
Conclusion
The consumption of cooked whole eggs is an effective way to increase the absorption of α-tocopherol and γ-tocopherol from a co-consumed meal that naturally contains vitamin E, such as a raw mixed-vegetable salad, in healthy young men. This trial was registered at clinicaltrials.gov as NCT01951313.
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