Objectives Previous epidemiological studies have reported conflicting associations between egg consumption and type 2 diabetes mellitus (T2DM) risk. However, many observational, survey-based studies do not fully characterize intake of additional egg-based foods or clearly differentiate between type of egg consumed. Thus, we investigated whether daily intake of whole eggs, egg whites, or an egg-free diet differentially altered markers of T2DM risk in young healthy adults. Methods Young, healthy men and women (18–35 y, BMI < 30 kg/m2 or <30% body fat for men and < 40% body fat for women, n = 26) participated in a randomized, crossover intervention trial where they followed an egg-free diet for 4 weeks, then were randomized to consume either 3 whole eggs or 3 egg whites per day for 4 weeks. Participants then followed a 4-week egg-free diet washout period, before switching to the alternative whole egg or egg white diet treatment. Additional egg-based foods were restricted. Fasting serum samples were collected at the end of each diet period to measure markers of T2DM risk. Results Average fasting serum glucose was 90.7 mg/dL at baseline, and did not significantly change between the egg-free, egg white, or whole egg diet periods. Similarly, there were no changes in pro-inflammatory N-acetylglucosamine/galactosamine (GlycA), which is an independent predictor of insulin resistance (IR). Serum amino acids levels were further assessed, as elevated branched-chain amino acids and reduced glycine levels are predictors of prediabetes, IR, and future T2DM. Interestingly, isoleucine levels were increased following the egg white and whole egg diet as compared to the egg-free diet, whereas glycine levels were increased in by the whole egg diet only. Despite these differences, lipoprotein IR index (LP-IR) scores, which take into account NMR lipoprotein particle profiles, and diabetes risk index scores, which are calculated from LP-IR and branched-chain amino acid measures, did not change over the course of the intervention. Conclusions Our findings indicate that eggs minimally impact IR markers in young healthy adults, with egg whites yielding more adverse changes than whole eggs. Funding Sources This study was funded by an Agriculture and Food Research Initiative Grant from the USDA National Institute of Food and Agriculture.
Objectives Serum lipids may influence the lifespan of erythrocytes, and have been associated with clinical erythrocyte indices at the population level. Consumption of whole eggs vs. egg whites exerts varying effects on serum lipids and lipoprotein profiles; therefore, we investigated whether egg-induced changes in serum lipids correspond to changes in clinical erythrocyte markers. Methods Young, healthy men and women (18–35y, BMI < 30 kg/m2, n = 11) were recruited to participate in an ongoing intervention trial. All subjects followed an egg-free diet for 4 weeks, then were randomized to consume either 3 whole eggs or 3 egg whites per day for 4 weeks. Fasting serum lipids, complete blood cell counts, and dietary intake analysis was performed at the end of each study period. Results Average serum lipids and erythrocyte indices were within normal ranges at the end of each diet period. Changes in total cholesterol following the whole egg (+4.8%) and egg white (0.4%) diet period were not significant as compared to the egg-free diet period. Similarly, clinical erythrocyte markers were not significantly altered by daily consumption of whole eggs or egg whites. However, changes in total cholesterol and LDL-cholesterol between diet periods were positively correlated with changes in total red blood cell counts and hemoglobin. Total cholesterol was additionally correlated with hematocrit levels, and negatively associated with red cell distribution width. Total red blood cell counts and hemoglobin were further correlated with changes in the total cholesterol to HDL-cholesterol ratios, but not HDL-cholesterol alone. Conclusions Our findings indicate that egg-induced changes in serum lipids are associated with clinical erythrocyte indices, and that total cholesterol levels and dyslipidemia may be more significant determinants of erythrocyte profiles. Funding Sources This study was funded by an Agriculture and Food Research Initiative Grant from the USDA National Institute of Food and Agriculture.
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