Effect of consumption of whole egg and egg fractions on cardiovascular disease factors in adult rats

Abstract

BACKGROUND While eggs are a low‐cost source of protein, rich in macro‐ and micronutrients, the association of egg intake and cardiovascular disease (CVD) remains controversial. This study investigated the effect of egg consumption on CVD parameters. Eggs were boiled, separated into four fractions (whole egg, 50% yolk‐reduced whole egg, egg yolk and egg white) and then freeze‐dried. The different egg fractions or distilled water (control) were orally gavaged to adult male Wistar rats at 1 g kg−1 rat body weight, each day for 8 weeks, following which basal blood pressure, heart rate, complete blood cell count, blood biochemistry, body fat and liver cell lipid accumulation were determined. The vascular functions of isolated thoracic aorta were studied using classical pharmacological techniques. RESULTS In comparison to the control group, none of the egg fractions affected body weight, food intake, plasma glucose or lipid profile. The yolk group experienced increased plasma alkaline phosphatase and creatinine levels, while egg white caused decreased plasma cholesterol and blood urea nitrogen. Whole egg and egg yolk increased blood pressure and mean hemoglobin concentration and the yolk increased liver lipid accumulation. Egg white decreased the white blood cell count and body fat lipids. No changes were found in basal heart rate or vascular functions in any of the groups. CONCLUSIONS Consumption of whole egg or egg yolk at the dosage given caused hypertension, with impairment of liver and kidney functions following the intake of yolk alone. However, egg white is beneficial for the cardiovascular system as it decreased plasma cholesterol and body fat accumulation. © 2020 Society of Chemical Industry

Effects of different levels of egg protein replacement in weaned diets on hematology, kidney functions, and immunity biomarkers

“…The increased concentration of these kidney metabolites due to the normal range (0.4–0.8 mg/dl) did not affect the functioning of the kidney muscles (Baker et al, 1979 ; Salazar, 2014 ). It is concluded in some research that using whole egg and egg white did not affect kidney functions and its tissues (Chairuk et al, 2021 ; Saande et al, 2017 ).…”

Different Eggs Portions from Commercial Layers and Local Chickens Affected Differently, the Levels of Blood Lipids, and Abdominal and Liver Fat in Treated Wistar Rats

“…One group served as the control rats and was treated with tap water. The six other groups were treated with different egg preparations from the local or commercial layer chickens at a dosage of 10mg/g Body weight of rats adopting a protocol of Chairuk et al (2021) with some modifications. Details are shown in Table 1.…”

“…There are growing arguments on the chicken egg's probable contribution to cardiovascular risk factor incidences in consumers which drives the need for more studies in this area. While some studies associate chicken egg overconsumption with the possibility of cardiovascular risk factor occurrences (Rianne et al, 2001;Rouhani et al, 2018;McNamara 2000;Shim and Seo 2021); other authors report differently (Blesso 2015;Knopp et al, 1997;Chairuk 2021;Cassondra et al, 2019;DiMarco et al, 2017). One of the presumed risk factors associated with chicken egg overconsumption is viscera fat accumulation (viscera obesity) and hyperlipidemia (Dala et al, 2012, Shim andSeo, 2021).…”

The Association of Dietary Cholesterol from Egg Consumption on Cardiovascular Diseases Risk Varies from Person to Person

“…86 Chairuk et al reported that intake of 1 (g/kg)/d of egg white decreased plasma cholesterol and body fat accumulation in Wistar rats. 91 This contradiction might be attributed to differences in species of experimental animals and calculation method of simulated egg white intake, which were often ignored. Zhu et al believed that the dosages of egg white used in past studies were too high to achieve in normal diets.…”

“…The results of Zhu et al showed that the intake of one to five egg whites affected neither plasma nor liver cholesterol levels in hamsters . Chairuk et al reported that intake of 1 (g/kg)/d of egg white decreased plasma cholesterol and body fat accumulation in Wistar rats . This contradiction might be attributed to differences in species of experimental animals and calculation method of simulated egg white intake, which were often ignored.…”