Consumption of Eggs Alone or Enriched with Annatto (Bixa orellana L.) Does Not Increase Cardiovascular Risk in Healthy Adults—A Randomized Clinical Trial, the Eggant Study

Gálvis, Yolanda Torres de; Pineda, Keilly; Zapata, Juliana; Aristizábal, Juan Carlos; Estrada, Alejandro; Fernández, María Luz; Barona-Acevedo, Jacqueline

doi:10.3390/nu15020369

Cited by 2 publications

(3 citation statements)

References 54 publications

(61 reference statements)

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“…When classified according to BMI, no significant differences were found between obesity and normal weight ( p > 0.05). Effects on blood lipids and glucose were not different between the groups ( p > 0.05; for more information see [ 34 ]).…”

Section: Resultsmentioning

confidence: 99%

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Annatto-Enriched Egg Improves the Perception of Satiety in Healthy Adults—Randomized Clinical Trial: EGGANT Study

Galvis-Pérez,

Pineda,

Zapata

et al. 2024

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Diet is one of the factors that prevents the development and death from cardiovascular diseases (CVD). It has been proposed that diets high in protein, which increase satiety, and with a high content of antioxidants, help reduce cardiovascular risk factors. The egg is one of the foods that produces greater satiety and provides antioxidants. In addition, due to its lipophilic matrix, it could improve the bioavailability of other dietary antioxidants such as Annatto. Objective. This study evaluated the effects of egg and annatto-enriched egg consumption on satiety markers and CVD risk factors in healthy adults from Colombia. Methods. A parallel randomized clinical trial was conducted, where one hundred and five (n = 105) men and women, divided into three groups, consumed daily for 8 weeks: (a) two eggs (egg group), or (b) two eggs with annatto (egg + annatto group), or (c) two egg whites (placebo group). RESULTS. The three groups were similar in gender distribution. No significant changes were found over time (before vs. after) in any of the groups nor between the groups in anthropometric variables, physical activity, eating profile, and ghrelin as an objective marker of satiety. In the egg + annatto group, subjective satiety increased (effect size 0.431; p < 0.05) after consumption. Conclusions. In healthy adults, the intake of two eggs, or two eggs with annatto daily for 8 weeks, did not result in significant changes in ghrelin; but eggs with annatto tend to increase the perception of satiety.

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Section: Resultsmentioning

confidence: 99%

“…These serum markers were measured at baseline and end of intervention using automated protocols. Detailed information can be found in our previous publication [ 34 ].…”

Section: Methodsmentioning

confidence: 99%

Annatto-Enriched Egg Improves the Perception of Satiety in Healthy Adults—Randomized Clinical Trial: EGGANT Study

Galvis-Pérez,

Pineda,

Zapata

et al. 2024

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“…They serve as a high quality complementary food for infants and play a crucial role in brain and immune development [2,3]. In recent years, there has been a growing interest among consumers in functional eggs, which possess the ability to lower blood lipids [4], reduce inflammation [5], and enhance immunity [6].…”

Section: Introductionmentioning

confidence: 99%

High Dietary Folic Acid Supplementation Reduced the Composition of Fatty Acids and Amino Acids in Fortified Eggs

Yu,

Deng,

Long

et al. 2024

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Aims: The study aimed to evaluate the effects of dietary folic acid (FA) on the production performance of laying hens, egg quality, and the nutritional differences between eggs fortified with FA and ordinary eggs. Methods: A total of 288 26-week-old Hy-Line Brown laying hens (initial body weights 1.65 ± 0.10 kg) with a similar weight and genetic background were used. A completely randomized design divided the birds into a control group and three treatment groups. Each group consisted of six replicates, with twelve chickens per replicate. Initially, all birds were fed a basal diet for 1 week. Subsequently, they were fed a basal diet supplemented with 0, 5, 10, or 15 mg/kg FA in a premix for a duration of 6 weeks. Results: Supplementation of FA could significantly (p < 0.05) enhance the FA content in egg yolks, particularly when 10 mg/kg was used, as it had the most effective enrichment effect. Compared to the control group, the Glu content in the 10 and 15 mg/kg FA groups showed a significant (p < 0.05) decrease. Additionally, the contents of Asp, Ile, Tyr, Phe, Cys, and Met in the 15 mg/kg FA group were significantly (p < 0.05) lower compared to the other groups. Adding FA did not have significant effects on the levels of vitamin A and vitamin E in egg yolk, but the vitamin D content in the 5 and 10 mg/kg FA groups showed a significant (p < 0.05) increase. Furthermore, the addition of FA did not have a significant effect on the levels of Cu, Fe, Mn, Se, and Zn in egg yolk. The dietary FA did not have a significant effect on the total saturated fatty acids (SFA) and polyunsaturated fatty acid (PUFA) content in egg yolk. However, the total monounsaturated fatty acid (MUFA) content in the 5 and 10 mg/kg groups significantly (p < 0.05) increased. These changes in nutritional content might be attributed to the increased very low-density lipoprotein (VLDL) protein content. The significant decrease in solute carrier family 1 Member 1 (SLC1A1), solute carrier family 1 Member 2 (SLC1A2), and solute carrier family 1 Member 3 (SLC1A3) gene expression compared to the control group appeared to be the reason for the decrease in amino acid content in egg yolk within the dietary FA group. Conclusion: The findings suggest that the appropriate addition of FA can enhance the levels of MUFA and vitamin D in egg yolks, thereby improving their nutritional value. Excessive intake of FA can decrease the effectiveness of enriching FA in egg yolk and impact the enrichment of certain amino acids. The yolk of eggs produced by adding 10 mg/kg of FA to the feed contains the optimal amount of nutrients. This study informs consumers purchasing FA-fortified eggs.

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Consumption of Eggs Alone or Enriched with Annatto (Bixa orellana L.) Does Not Increase Cardiovascular Risk in Healthy Adults—A Randomized Clinical Trial, the Eggant Study

Cited by 2 publications

References 54 publications

Annatto-Enriched Egg Improves the Perception of Satiety in Healthy Adults—Randomized Clinical Trial: EGGANT Study

Annatto-Enriched Egg Improves the Perception of Satiety in Healthy Adults—Randomized Clinical Trial: EGGANT Study

High Dietary Folic Acid Supplementation Reduced the Composition of Fatty Acids and Amino Acids in Fortified Eggs

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