Impact of whole egg intake on blood pressure, lipids and lipoproteins in middle-aged and older population: A systematic review and meta-analysis of randomized controlled trials
Wang MX, Wong CH, Kim JE
Nutrition, metabolism, and cardiovascular diseases : NMCD · 26 citas
Cómo se estudió
- Diseño
- Metaanálisis (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Universidad u hospital
- National University of Singapore
Según 1 financiador declarado.
Publicación
- Publicado
- 2019-04-20 · Nutr Metab Cardiovasc Dis · vol. 29 · número 7 · págs. 653–664
- Editorial
- Elsevier BV
- Citado
- 34 citas · más que el 76% de estudios similares · 1.3× el promedio de su campo
- Referencias
- 61 trabajos
- Acceso
- De pago
- Áreas de investigación
- Nutritional Studies and Diet · Lipoproteins and Cardiovascular Health · Cardiovascular Health and Risk Factors
- Palabras clave
- egg substitutes, blood pressure, lipids, lipoproteins, total cholesterol, HDL cholesterol, LDL cholesterol, triglycerides, cardiovascular risk factors, middle-aged and older adults, dietary cholesterol
- MeSH
- humans, cardiovascular diseases, lipids, cholesterol, dietary, lipoproteins, risk assessment, risk factors, age factors, nutritive value, blood pressure, eggs, aged, middle aged, female, male, randomized controlled trials as topic, recommended dietary allowances, biomarkers
3 autores
- Min Xian Wang🇸🇬 · autor de correspondenciaNational University of Singapore
- Chun Hong Wong🇸🇬 · autor de correspondenciaNational University of Singapore
- J.E. Kim🇸🇬 · autor de correspondenciaNational University of Singapore
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background and aim
Effects of whole egg consumption on cardiovascular diseases (CVD) risk in the middle-aged and older population remain unclear due to inconsistent findings from observational and randomized controlled trials (RCTs). This meta-analysis aimed to assess the impacts of whole egg and egg category (whole eggs versus egg substitutes) intake quantity on CVD risk factors from systematically searched RCTs. Egg substitutes were hypothesized to have minimal effects of the blood lipid and lipoprotein profile as they are void of dietary cholesterol.
Methods and results
As many as 434 studies identified from PubMed, Cochrane Library, CINAHL and Medline (Ovid) databases were screened and data were extracted from 8 selected RCTs. Quality of the selected studies were assessed and the overall effect sizes of weighted mean differences (WMD) were calculated using a random effects model. Non-differential effects in blood pressures, lipids and lipoproteins were observed when >4 whole eggs/week compared to ≤4 whole eggs/week were consumed. Intake of >4 whole eggs/week compared to equivalent amounts of egg substitutes caused greater elevations in blood total cholesterol (WMD: 0.198 mmol/L; 95% CIs: 0.056, 0.339), HDL cholesterol (WMD: 0.068 mmol/L; 95% CIs: 0.006, 0.130) and LDL cholesterol (WMD: 0.171 mmol/L; 95% CIs: 0.028, 0.315) but did not differentially affect triglycerides concentration.
Conclusion
Overall, the results support the notion that quantity of whole egg intake does not affect CVD risk factors and consuming egg substitutes may also be beneficial compared to whole eggs on lowering CVD risk in the middle-aged and older population.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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