Egg consumption improves vascular and gut microbiota function without increasing inflammatory, metabolic, and oxidative stress markers
Liu X, Shao Y, Sun J, Tu J, Wang Z, Tao J, Chen J
Food science & nutrition · 16 citas
Etiquetas de revisión
Alimentación controladaDatos 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
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- National Natural Science Foundation of China
- Universidad u hospital
- Guangdong Provincial People's Hospital
- Gobierno
- National Key Research and Development Program of China
- Subvenciones
- Guangdong Provincial People's Hospital (2018YFC1002600); National Key Research and Development Program of China (2020YFC2008005); National Natural Science Foundation of China (2018YFC1002600); National Key Research and Development Program of China (2018YFC1002600); National Natural Science Foundation of China (82100451)
Según 3 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2021-11-30 · Food Sci Nutr · vol. 10 · número 1 · págs. 295–304
- Editorial
- Wiley
- Citado
- 22 citas · más que el 93% de estudios similares · 3.7× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 55 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY
- Áreas de investigación
- Nutritional Studies and Diet · Diet and metabolism studies · Gut microbiota and health
- Palabras clave
- Gut flora, Oxidative stress, Trimethylamine N-oxide, Malondialdehyde, Biology, Inflammation, Endocrinology, Superoxide dismutase, Metabolite, Physiology, Reactive oxygen species, Internal medicine, Immunology, Trimethylamine, Biochemistry, Medicine
7 autores
- Xiang Liu🇨🇳South China Sea Institute Of Oceanology; Guangdong Academy of Medical Sciences; Guangdong Provincial People's Hospital; South China University of Technology
- Yijia Shao🇨🇳Sun Yat-sen University; The First Affiliated Hospital, Sun Yat-sen University
- Jiapan Sun🇨🇳Peking University Shenzhen Hospital; University of Hong Kong - Shenzhen Hospital
- Jiazichao Tu🇨🇳South China Sea Institute Of Oceanology; Guangdong Academy of Medical Sciences; Guangdong Provincial People's Hospital; South China University of Technology
- Zhichao Wang🇨🇳Sun Yat-sen University; The First Affiliated Hospital, Sun Yat-sen University
- Jun Yu Tao🇨🇳 · autor de correspondenciaSun Yat-sen University; The First Affiliated Hospital, Sun Yat-sen University
- Jimei Chen🇨🇳 · autor de correspondenciaSouth China Sea Institute Of Oceanology; Guangdong Academy of Medical Sciences; Guangdong Provincial People's Hospital; South China University of Technology
Resumen
El texto original del estudio, en el idioma en que se publicó.
Egg consumption is one of the many inconsistencies in evidence linking dietary cholesterol to cardiovascular disease (CVD). In addition, the gut microbiota and its metabolite, trimethylamine-N-oxide (TMAO), have been shown to play a crucial role in the development of CVD. The fact that egg is rich in choline suggests that excessive egg consumption may increase TMAO production by altering the gut microbiota. However, the effects of egg consumption on vascular function and gut microbiota remain unclear. Here, the diet of nine young male subjects was supplemented with two boiled eggs daily for 2 weeks. Changes in vascular function, inflammation, metabolism, oxidative stress, and gut microbiota were examined. We found that egg consumption increased flow-mediated dilation and decreased brachial-ankle pulse wave velocity. Furthermore, egg consumption positively modulated the gut microbiota function but had no effects on the levels of C-reactive protein, glucose, lipid profile, malondialdehyde, superoxide dismutase, or TMAO. The current study provides evidence that egg consumption improves vascular function, which may be related to the alterations seen in the gut microbiota. Therefore, moderate egg consumption may help to improve vascular and intestinal function in individuals at low risk of developing CVD and other metabolic disorders.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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