Whole egg consumption compared with yolk-free egg increases the cholesterol efflux capacity of high-density lipoproteins in overweight, postmenopausal women
Sawrey-Kubicek L, Zhu C, Bardagjy AS, Rhodes CH, Sacchi R, Randolph JM, Steinberg FM, Zivkovic AM
The American journal of clinical nutrition · 21 citas
Etiquetas de revisión
Alimentación controladaFinanciación 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 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
- Financiación no declarada
Publicación
- Publicado
- 2019-04-25 · Am J Clin Nutr · vol. 110 · número 3 · págs. 617–627
- Editorial
- Elsevier BV
- Citado
- 25 citas · más que el 92% de estudios similares · 3.2× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 49 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Cholesterol and Lipid Metabolism · Lipoproteins and Cardiovascular Health · Nutritional Studies and Diet
- Palabras clave
- HDL cholesterol efflux capacity, HDL function, postmenopausal women, overweight, cardiovascular risk, apolipoprotein A-I, dietary cholesterol, breakfast
- MeSH
- humans, diet, cross-over studies, postmenopause, eggs, egg white, aged, middle aged, female, overweight, cholesterol, hdl
8 autores
- Lisa Sawrey‐Kubicek🇺🇸University of California, Davis
- Chenghao Zhu🇺🇸University of California, Davis
- Allison S. Bardagjy🇺🇸University of California, Davis
- Christopher H Rhodes🇺🇸University of California, Davis
- Romina Sacchi🇺🇸University of California, Davis
- Jody Randolph🇺🇸University of California, Davis
- Francene M. Steinberg🇺🇸University of California, Davis
- Angela M. Zivkovic🇺🇸 · autor de correspondenciaUniversity of California, Davis
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Postmenopausal women are at higher risk for cardiovascular disease (CVD) than their younger counterparts. HDL cholesterol is a biomarker for CVD risk, but the function of HDL may be more important than HDL cholesterol in deciphering disease risk. Although diet continues to be a cornerstone of treatment and prevention of CVD, little is known about how diet affects the functionality of HDL.
Objectives
The aim of this study was to characterize the effects of whole eggs compared with yolk-free eggs on HDL function and composition in overweight, postmenopausal women and determine how changes in HDL composition are related to HDL functional parameters.
Methods
The study was a 14-wk, single-blind, randomized crossover dietary trial with two 4-wk intervention periods in 20 overweight, postmenopausal women. The crossover treatments were frozen breakfast meals containing 100 g of liquid (∼2) whole eggs compared with 100 g of (∼2) yolk-free eggs per day, separated by a 4-wk washout. Fasting blood samples were taken at the beginning and end of each treatment period to determine the effects on HDL composition and function.
Results
Cholesterol efflux capacity increased in the whole-egg treatment (mean ± SD percentage change: +5.69% ± 9.9%) compared with the yolk-free egg treatment (-3.69% ± 5.3%) (P < 0.01), but there were no other significant changes in HDL functions or antioxidant or inflammatory markers. ApoA-I, total cholesterol (TC), LDL cholesterol, and HDL cholesterol also did not change in response to the egg treatment.
Conclusions
The consumption of 2 whole eggs/d by overweight, postmenopausal women showed a significant increase in cholesterol efflux capacity. This increase in cholesterol efflux capacity was seen without significant changes in apoA-I, TC, LDL cholesterol, or HDL cholesterol, supporting the idea that HDL function rather than HDL cholesterol should be addressed in this population. This trial was registered at clinicaltrials.gov as NCT02445638.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
Confianza de la comunidad
Cargando…
¿Cuánto confías en los hallazgos de este estudio?
Comentarios
¿Algo está mal aquí?
Señala este estudio si su información, etiquetas o financiación parecen incorrectas. Un editor revisa cada señalamiento.
Información educativa sobre investigación publicada. No es consejo médico ni una recomendación para empezar o dejar nada.