Dietary Cholesterol from Eggs Increases Plasma HDL Cholesterol in Overweight Men Consuming a Carbohydrate-Restricted Diet ,2

Abstract

Carbohydrate-restricted diets (CRD) significantly decrease body weight and independently improve plasma triglycerides (TG) and HDL cholesterol (HDL-C). Increasing intake of dietary cholesterol from eggs in the context of a low-fat diet maintains the LDL cholesterol (LDL-C)/HDL-C for both hyper- and hypo-responders to dietary cholesterol. In this study, 28 overweight/obese male subjects (BMI = 25-37 kg/m2) aged 40-70 y were recruited to evaluate the contribution of dietary cholesterol from eggs in a CRD. Subjects were counseled to consume a CRD (10-15% energy from carbohydrate) and they were randomly allocated to the EGG group [intake of 3 eggs per day (640 mg/d additional dietary cholesterol)] or SUB group [equivalent amount of egg substitute (0 dietary cholesterol) per day]. Energy intake decreased in both groups from 10,243 +/- 4040 to 7968 +/- 2401 kJ (P < 0.05) compared with baseline. All subjects irrespective of their assigned group had reduced body weight and waist circumference (P < 0.0001). Similarly, the plasma TG concentration was reduced from 1.34 +/- 0.66 to 0.83 +/- 0.30 mmol/L after 12 wk (P < 0.001) in all subjects. The plasma LDL-C concentration, as well as the LDL-C:HDL-C ratio, did not change during the intervention. In contrast, plasma HDL-C concentration increased in the EGG group from 1.23 +/- 0.39 to 1.47 +/- 0.38 mmol/L (P < 0.01), whereas HDL-C did not change in the SUB group. Plasma glucose concentrations in fasting subjects did not change. Eighteen subjects were classified as having the metabolic syndrome (MetS) at the beginning of the study, whereas 3 subjects had that classification at the end. These results suggest that including eggs in a CRD results in increased HDL-C while decreasing the risk factors associated with MetS.

Intervenções nutricionais em Síndrome Metabólica: uma revisão sistemática

“…As for the location, Italy [16][17][18] contributed with three studies; the United States [19][20][21][22][23] 16,25,28 , and two with partially blind intervention 17,20 .…”

“…As to the population, four trials studied outpatients from only one hospital 18,22 ; two were multicentric 24,29 ; two studied population representative of communities 16,30 ; three studied patients picked up by newspaper advertisements 19,2526 ; one studied university employees 20 ; and three did not inform the population studied 21,23,27 . The prevalence of MS was the main outcome in six studies 16,[24][25][26]29,30 and secondary when the prevalence of MS components [18][19][20][21][22]27,28 , weight reduction 23 and behavior of inflammatory markers and endothelial function 17 function were the primary outcomes.…”

Egg consumption and the risk of type 2 diabetes mellitus: a case–control study

“…Feskens and Kromhout (27) studied 394 non-diabetic men (aged 50-70 years) in the Zutphen Study and found that saturated fat and dietary cholesterol intakes may affect glucose tolerance detrimentally. However, in their investigation of twenty-eight overweight or obese male patients (aged 40-70 years) on a carbohydrate-restricted diet, Mutungi et al (28) found that use of 3 eggs/d had no effects on fasting glucose compared with no egg consumption. On the other hand, Pearce et al (29) studied sixty-five participants with type 2 diabetes or impaired glucose tolerance and investigated the effect of a hypoenergetic high-protein/high-cholesterol diet v. a diet with a similar amount of animal protein (high-protein/ low-cholesterol) on plasma lipids, glycaemic control and cardiovascular risk markers.…”

The Effect of the Consumption of Egg on Serum Lipids and Antioxidant Status in Healthy Subjects

“…Others have indicated that egg intake increases both HDL-C and LDL-C and hence, does not affect the L/H cholesterol ratio (12,13). With a weight loss intervention, consuming 3 eggs per day resulted in no increases in LDL-C while a significant increase in HDL-C was observed in overweight men (14). Blesso et al reported that whole egg consumption improved lipoprotein profiles and insulin sensitivity to a greater extent than yolk-free egg substitute in individuals with metabolic syndrome (15).…”