Consumption of Different Egg-Based Diets Alters Clinical Metabolic and Hematological Parameters in Young, Healthy Men and Women
Andersen CJ, Huang L, Zhai F, Esposito CP, Greco JM, Zhang R, Woodruff R, Sloan A, Van Dyke AR
Nutrients · 5 citas
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (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
- Gobierno
- U.S. Department of Agriculture
- Gobierno
- National Institute of Food and Agriculture
- Gobierno
- USDA National Institute of Food and Agriculture
- Gobierno
- United States Department of Agriculture
- Subvenciones
- National Institute of Food and Agriculture (2018-67018-27508); U.S. Department of Agriculture (2018-67018-27508)
Según 4 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2023-08-27 · Nutrients · vol. 15 · número 17 · pág. 3747
- Editorial
- Multidisciplinary Digital Publishing Institute
- Citado
- 9 citas · más que el 87% de estudios similares · 2.1× el promedio de su campo
- Referencias
- 132 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Nutritional Studies and Diet · Nutrition, Genetics, and Disease · Birth, Development, and Health
- Palabras clave
- Biology, Internal medicine, Cholesterol, Endocrinology, Triglyceride, Hematocrit, Micronutrient, White blood cell, Crossover study, Egg white, Medicine, Animal science, Food science
- MeSH
- humans, insulin resistance, choline, cholesterol, diet, adult, female, male, lipid metabolism
9 autores
- Catherine J. Andersen🇺🇸 · autor de correspondenciaFairfield University; University of Connecticut
- Lindsey Huang🇺🇸University of Connecticut
- Fangyi Zhai🇺🇸University of Connecticut
- Christa Palancia Esposito🇺🇸Fairfield University
- Julia M. Greco🇺🇸Fairfield University
- Ruijie Zhang🇺🇸University of Connecticut
- Rachael Woodruff🇺🇸University of Connecticut
- Allison Sloan🇺🇸Fairfield University
- Aaron R. Van Dyke🇺🇸Fairfield University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Eggs-particularly egg yolks-are a rich source of bioactive nutrients and dietary compounds that influence metabolic health, lipid metabolism, immune function, and hematopoiesis. We investigated the effects of consuming an egg-free diet, three egg whites per day, and three whole eggs per day for 4 weeks on comprehensive clinical metabolic, immune, and hematologic profiles in young, healthy adults (18-35 y, BMI 2 or N-oxide. Egg white and whole egg intake increased serum isoleucine while whole egg intake reduced serum glycine-markers of increased and decreased risk of insulin resistance, respectively-without altering other markers of glucose sensitivity or inflammation. Whole egg intake increased a subset of large HDL particles (H6P, 10.8 nm) and decreased the total cholesterol:HDL-cholesterol ratio and % monocytes in female participants using combined oral contraceptive (COC) medication (n = 11) as compared to female non-users (n = 10). Whole egg intake further increased blood hematocrit whereas egg white and whole egg intake reduced blood platelet counts. Changes in clinical immune cell counts between egg white and whole egg diet periods were negatively correlated with several HDL parameters yet positively correlated with measures of triglyceride-rich lipoproteins and insulin sensitivity. Overall, the intake of whole eggs led to greater overall improvements in micronutrient diet quality, choline status, and HDL and hematologic profiles while minimally-yet potentially less adversely-affecting markers of insulin resistance as compared to egg whites.
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