Intake of up to 3 Eggs per Day Is Associated with Changes in HDL Function and Increased Plasma Antioxidants in Healthy, Young Adults

DiMarco, Diana M; Norris, Gregory H; Millar, Courtney; Blesso, Christopher N.; Fernández, María Luz

doi:10.3945/jn.116.241877

Cited by 50 publications

(47 citation statements)

References 45 publications

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“…CETP also did not change in the current study and this is in agreement with other egg feeding studies (31,34,(41)(42)(43). CETP transfers TG from very low density lipoproteins (VLDL) to HDL in exchange for cholesteryl esters (44).…”

Section: Discussionsupporting

confidence: 92%

“…We observed no change in LCAT activity, which is in agreement with some egg feeding studies (41, 42), but not in egg feeding studies that included weight loss and carbohydrate restriction (31,34,43). Two of these studies showing an increase in LCAT activity were performed in the context of a study design that included weight loss and carbohydrate restriction (31,34), both of which have been shown to affect LCAT activity.…”

Section: Discussionsupporting

confidence: 91%

“…Two of these studies showing an increase in LCAT activity were performed in the context of a study design that included weight loss and carbohydrate restriction (31,34), both of which have been shown to affect LCAT activity. In another study an increase in LCAT activity was seen with 2 eggs per day compared with 0 and 1 egg per day (43), but this may have been due to longer duration of egg feeding (12 wks instead of 4 wks).…”

Section: Discussionmentioning

confidence: 88%

“…PON1 is carried mainly on HDL where it serves to protect HDL as well as LDL from oxidation (45). In a previous study where participants consumed 1, 2, and 3 eggs per day for 3 consecutive 4-wk arms, consumption of 3 eggs, but not 1 or 2 eggs, significantly increased PON1 activity (43). Therefore, the increase in PON1 activity may have been due to the continuous consumption of eggs over the course of 12 weeks.…”

Section: Discussionmentioning

confidence: 98%

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Whole egg consumption compared with yolk-free egg increases the cholesterol efflux capacity of high-density lipoproteins in overweight, postmenopausal women

Sawrey‐Kubicek

Zhu

Bardagjy

et al. 2019

The American Journal of Clinical Nutrition

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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.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionsupporting

confidence: 91%

Section: Discussionmentioning

confidence: 88%

Section: Discussionmentioning

confidence: 98%

See 2 more Smart Citations

Whole egg consumption compared with yolk-free egg increases the cholesterol efflux capacity of high-density lipoproteins in overweight, postmenopausal women

Sawrey‐Kubicek

Zhu

Bardagjy

et al. 2019

The American Journal of Clinical Nutrition

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“…Interestingly, the serum PON1 arylesterase activity of young and healthy adults increased significantly after eating 3 eggs per day for 4 weeks. In addition, with egg intake, the increase in large HDL particle concentration is consistent with the increase in lecithin cholesterol acyltransferase (LCAT) activity [18]. LCAT is a HDL-associated enzyme which is critical to promote the maturation of HDL by esterifying free cholesterol into cholesterol esters.…”

Section: The Relationship Between Egg and Cholesterol Homeostasismentioning

confidence: 97%

The Impact of Egg Nutrient Composition and Its Consumption on Cholesterol Homeostasis

et al. 2018

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Nutrient deficiencies and excess are involved in many aspects of human health. As a source of essential nutrients, eggs have been used worldwide to support the nutritional needs of human societies. On the other hand, eggs also contain a significant amount of cholesterol, a lipid molecule that has been associated with the development of cardiovascular diseases. Whether the increase of egg consumption will lead to elevated cholesterol absorption and disruption of cholesterol homeostasis has been a concern of debate for a while. Cholesterol homeostasis is regulated through its dietary intake, endogenous biosynthesis, utilization, and excretion. Recently, some research interests have been paid to the effects of egg consumption on cholesterol homeostasis through the intestinal cholesterol absorption. Nutrient components in eggs such as phospholipids may contribute to this process. The goals of this review are to summarize the recent progress in this area and to discuss some potential benefits of egg consumption.

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Is breakfast consumption detrimental, unnecessary, or an opportunity for health promotion? A review of cardiometabolic outcomes and functional food choices

Santos

Tinsley

2023

Diabetes Metabolism Res

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Breakfast consumption is generally considered a health‐promoting habit for cardiometabolism, particularly with regard to chrononutrition. Glucose uptake is enhanced by proper insulin secretion triggered by the pancreatic clock, averting metabolic dysregulation related to insulin resistance. Breakfast skipping, in turn, is often considered a behaviour detrimental to health, in part due to putative inverse metabolic actions compared to breakfast consumption, such that breakfast skipping may promote circadian desynchrony. However, most ill health concerns about breakfast skipping are inferred from observational research, and recent well‐controlled randomized clinical trials have shown benefits of breakfast skipping for cardiovascular risk factors. Accordingly, this review describes the effects of breakfast consumption versus breakfast skipping on cardiovascular risk factors (blood pressure and glycaemic and lipid indices). In addition, the view of breakfast consumption as an opportunity for functional food ingestion is considered to provide further insights into decision‐making practice. Collectively, both breakfast consumption and breakfast skipping can be considered viable habits, but they depend on individual preferences, planning, and the specific foods being consumed or omitted. When consumed, breakfast should consist primarily of functional foods typical for this meal (e.g., eggs, dairy products, nuts, fruits, whole grains, coffee, tea, etc.). While breakfast consumption aligns with chrononutrition principles, breakfast skipping can contribute to a calorie deficit over time, which has the potential for widespread cardiometabolic benefits for patients with overweight/obesity. The concepts and practical considerations discussed in the present review may aid health care personnel in personalising breakfast consumption recommendations for diverse patient populations.

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Intake of up to 3 Eggs per Day Is Associated with Changes in HDL Function and Increased Plasma Antioxidants in Healthy, Young Adults

Cited by 50 publications

References 45 publications

Whole egg consumption compared with yolk-free egg increases the cholesterol efflux capacity of high-density lipoproteins in overweight, postmenopausal women

Whole egg consumption compared with yolk-free egg increases the cholesterol efflux capacity of high-density lipoproteins in overweight, postmenopausal women

The Impact of Egg Nutrient Composition and Its Consumption on Cholesterol Homeostasis

Is breakfast consumption detrimental, unnecessary, or an opportunity for health promotion? A review of cardiometabolic outcomes and functional food choices

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