The responses of different dosages of egg consumption on blood lipid profile: An updated systematic review and meta‐analysis of randomized clinical trials

Sikaroudi, Masoumeh Khalighi; Soltani, Sepideh; Kolahdouz‐Mohammadi, Roya; Clayton, Zachary S.; Fernández, María Luz; Varse, Fatemeh; Shidfar, Farzad

doi:10.1111/jfbc.13263

Cited by 14 publications

(13 citation statements)

References 103 publications

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“…It was also observed that protein source, either it is a plant (134.01 ± 1.73 mg/dl) or animal (144.89 ± 1.26 mg/d) protein effects the formation of triglycerides metabolites. Our results corroborate those described by Khalighi Sikaroudi et al ( 2020 ), who also observed a significant effect of egg consumption on serum triglyceride level in 57 clinical trials. In another research work by Lee et al ( 2007 ), findings indicated that serum triglyceride level was elevated in rats fed with 5, 10, and 15% egg powder, which agrees with our results.…”

Section: Resultssupporting

confidence: 93%

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

Rahim

Naeem

Khalid

et al. 2023

Food Science & Nutrition

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Eggs are good sources of nutrients essential for the growth and development of infants. Introducing eggs as a weaning food can improve dietary adequacy in infants at risk for protein energy malnutrition (PEM). To evaluate the current objective, 72 pups (36 males and 36 females) were used to calculate the impact of various egg protein levels on blood parameters. Nonisonitrogenous and isocaloric pellet diets were offered to pups for 28 days using nine pups with three replicates according to a completely randomized design (CRD). The water intake and ad libitum diet were offered to weaned pups. The pups were randomly assigned to different concentrations of diet, which contained WF0, control diet, 14% of soybean protein; WF1, 14% of egg protein; WF2, 16% of egg protein; and WF3, 18% of egg protein, respectively. After weaning, the intraperitoneal injection with the drug (xylazine with ketamine) was used to anesthetize before killing on the 28th day. Blood samples were used to measure the blood metabolites. The results indicated that the concentration of red blood cells, white blood cells, serum triglycerides, and serum protein was significantly (p ≤ .05) increased in pups fed with high egg protein levels compared to the control. The highest platelet count was observed in the pups fed WF3 diet. In contrast, the amount of alanine aminotransferase and aspartate aminotransferase was significantly (p ≤ .05) reduced with increasing the level of egg protein in the diets of weaned pups. Immunity biomarkers (immunoglobulin A, immunoglobulin G, and immunoglobulin M) and kidney functions (creatinine and blood urine nitrogen) were nonsignificantly (p ≤ .05) increased in the pups fed a high level of protein due to a high biological value of soybean protein. Moreover, the concentration of immunoglobulin E in all pups remained unchanged. Egg protein in infant formula feed can be used for the growth and development of infants.

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Section: Resultssupporting

confidence: 93%

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

Rahim

Naeem

Khalid

et al. 2023

Food Science & Nutrition

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“…In healthy populations and studies performed in less than 12 weeks, it has been divulged that there is a positive linear correlation between consumption of more than 1 egg per day and the exchange of blood lipids, but this effect is less effective in individuals who consume less than 1 egg per day. It has been communicated that more than one egg consumption per day does not affect LDL ‐ C/HDL‐C, which is an important indicator of atherosclerotic disease risk, however, more than one egg per day for more than 12 weeks may cause this rate to increase (Khalighi et al., 2020). In another study, it was recorded that rare egg consumption was not related to nonfatal MI, but consumption of 5 or more eggs a week increased the risk of nonfatal MI, particularly among diabetic or overweight/obeseindividuals (Djoussé et al., 2020).…”

Section: Egg Consumption and Cvdmentioning

confidence: 99%

Egg consumption and health effects: A narrative review

Şanlıer¹,

Üstün²

2021

Journal of Food Science

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This study was planned and conducted to investigate the effects of egg consumption on metabolic syndrome components and potential mechanisms of action on humans. Egg, an important source of animal protein, is defined as a functional food containing various bioactive compounds that can affect the proinflammatory and anti-inflammatory pathways. As a matter of fact, the egg can show immunomodulatory, anti-inflammatory, antioxidant, anticancer, or antihypertensive effects with its bioactive components. It is claimed that egg consumption may protect individuals against metabolic syndrome by increasing HDL-C levels and reducing inflammation. The increase in egg consumption creates the perception that it may lead to cardiovascular diseases due to its cholesterol content. However, there is insufficient evidence as to whether dietary cholesterol-lowers LDL-C. The possible potential mechanisms of egg impact on human health, MEDLINE, Embase, the Cochrane Central, www.ClinicalTrials. gov, PubMed, Science Direct, Google Scholar, and selected websites including) and databases were examined in this regard. With a view to delving into the rather mysterious relationship between egg cholesterol and blood cholesterol, it is necessary to understand the absorption of cholesterol from the egg and to know the functioning of the intestinal microbiota. Studies conducted to date have generally yielded inconsistent results regarding egg consumption and risks of CVD, diabetes, and metabolic syndrome.

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“…Recent findings on egg intake and the blood lipid profile indicated that egg consumption increased the amount of serum total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), and HDL-C. Moderate egg consumption (one egg daily) was able to reduce the ratios of TC/HDL-C and LDL-C/HDL-C, but excess egg consumption (more than one egg daily) leads to higher ratios of TC/HDL-C and LDL-C/HDL-C ( 41 ). The ratios of TC/HDL-C and LDL-C/HDL-C reflect the balance between the promoting and demoting effects in atherosclerosis, which is an important indicator of stroke risk.…”

Section: Discussionmentioning

confidence: 99%

Egg Consumption and Stroke Risk: A Systematic Review and Dose-Response Meta-Analysis of Prospective Studies

et al. 2020

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Background: The present study was performed to systematically quantify the association between egg consumption and stroke risk as inconsistent results have been produced. Methods: Three electronic databases (PubMed, Embase, and Cochrane Library), previous reviews, meta-analyses, and bibliographies of relevant articles were retrieved from prospective cohort studies published before July 1, 2020. The random-effects model was employed to estimate summary relative risks (RRs) and 95% confidence intervals (CIs). A dose-response analysis was also performed when data were available. Results: Sixteen publications involving 24 prospective cohort studies were included in our final meta-analysis. No significant association between egg consumption and stroke risk was identified (RR = 0.92, 95% CI: 0.84-1.01) for the highest vs. the lowest quintiles of egg intake. Subgroup analysis indicated that geographic location significantly modified the effect of egg consumption on stroke risk. Higher egg consumption was attributed to a reduced probability of stroke in Asia (RR = 0.83, 95% CI: 0.73-0.94), but not in North America (RR = 0.95, 95% CI: 0.77-1.16) or Europe (RR = 1.02, 95% CI: 0.91-1.16). Dose-response analysis demonstrated a nearly J-shaped curve between egg consumption and risk of stroke. A decreased risk was observed for the intake of one to four eggs weekly and an increased risk for the intake of more than six eggs weekly. The results were significant at an intake of 10 eggs weekly. Conclusions: The evidence from this meta-analysis showed that a J-shaped association exists between egg consumption and stroke risk.

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The responses of different dosages of egg consumption on blood lipid profile: An updated systematic review and meta‐analysis of randomized clinical trials

Cited by 14 publications

References 103 publications

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

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

Egg consumption and health effects: A narrative review

Egg Consumption and Stroke Risk: A Systematic Review and Dose-Response Meta-Analysis of Prospective Studies

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