Regular egg consumption at breakfast by Japanese woman university students improves daily nutrient intakes: open-labeled observations
Taguchi C, Kishimoto Y, Suzuki-Sugihara N, Saita E, Usuda M, Wang W, Masuda Y, Kondo K
Asia Pacific journal of clinical nutrition · 8 citas
Etiquetas de revisión
Financiación no declaradaDatos 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 clínico controlado (clasificado por nuestro filtro de IA)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Diarios o recordatorios de alimentación
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2019-09-11 · Asia Pac J Clin Nutr · vol. 27 · número 2 · págs. 359–365
- Editorial
- National Institutes of Health
- Citado
- 8 citas · más que el 74% de estudios similares · 0.8× el promedio de su campo
- Referencias
- 0 trabajos
- Acceso
- De pago
- Áreas de investigación
- Nutritional Studies and Diet · Health, Technology, Consumer Behavior · Nutrition, Health, and Society Studies
- Palabras clave
- Medicine, Malondialdehyde, Antioxidant, Nutrient, Vitamin C, Vitamin E, Blood lipids, Cholesterol, Food science, Animal science, Physiology, Internal medicine, Oxidative stress, Biology, Biochemistry
- MeSH
- humans, dietary proteins, feeding behavior, energy intake, nutritional status, students, universities, eggs, adolescent, diet records, japan, female, young adult, breakfast
8 autores
- Chie Taguchi🇯🇵Ochanomizu University
- Yoshimi Kishimoto🇯🇵Ochanomizu University
- Norie Suzuki-Sugihara🇯🇵Ochanomizu University
- Emi Saita🇯🇵Ochanomizu University
- Mika Usuda🇯🇵Kewpie Corporation (Japan)
- Wei Qiang Wang🇯🇵Kewpie Corporation (Japan)
- Yasunobu Masuda🇯🇵Kewpie Corporation (Japan)
- Kazuo N. Kondo🇯🇵Toyo University; Ochanomizu University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background and objectives
Eggs, an important source of high-quality protein, contain a variety of key nutrients and antioxidants. Here we conducted an intervention study to evaluate whether the additional consumption of one egg per day would affect the daily nutritional intakes and blood antioxidant status in Japanese woman university students.
Methods and study design
For 4 weeks, the 14 subjects were provided a nutritious breakfast including one boiled egg, and they were asked to keep a daily dietary record.
Results
The subjects' daily energy intake during the intervention did not differ compared to the baseline, whereas the protein energy ratio and cholesterol intake were significantly increased. The subjects' consumption of confectionery during the intervention was significantly decreased compared to the pre-trial period. The total score of adherence to the food-based Japanese dietary guidelines for a healthy diet during the intervention was higher than that at baseline. The analysis of fasting blood samples showed that the subjects' serum lipids levels were not altered, whereas their malondialdehyde modified low-density lipoprotein (MDA-LDL) levels and the oxidative susceptibility of LDL were significantly reduced after the intervention. More importantly, serum folic acid levels were significantly increased.
Conclusions
Our results suggest that regular egg consumption at breakfast can help improve the daily nutritional status and dietary habits and also ameliorate certain indices of antioxidant status in young women.
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