Effects of carbohydrate restriction and dietary cholesterol provided by eggs on clinical risk factors in metabolic syndrome.
Study Goal
The researchers aimed to investigate the effects of whole egg intake (a source of choline) on metabolic syndrome parameters, including inflammation and lipid profiles, compared to a yolk-free egg substitute.
Results Summary
The study found that whole egg intake increased dietary choline and cholesterol, leading to greater reductions in inflammation markers (plasma tumor necrosis factor-α and serum amyloid A) compared to the yolk-free substitute, alongside improvements in metabolic syndrome parameters like waist circumference and body fat.
Population
Adults (12 men, 25 women) with metabolic syndrome.
Effective Dosage
Three whole eggs per day.
Duration
12 weeks.
Interactions
None mentioned.
| Intervention | Direction | Endpoint | Population | Dosage | Impact | Claim # |
|---|---|---|---|---|---|---|
moderate carbohydrate-restricted diet | decrease | total carbohydrate intake | adults with metabolic syndrome | - | decreased | #1 |
three whole eggs per day | increase | dietary cholesterol | adults with metabolic syndrome | - | consumed more | #2 |
three whole eggs per day | increase | choline | adults with metabolic syndrome | - | consumed more | #3 |
moderate carbohydrate-restricted diet with either whole eggs or egg substitute | decrease | MetS | adults with metabolic syndrome | - | reduced | #4 |
moderate carbohydrate-restricted diet with either whole eggs or egg substitute | decrease | dyslipidemia | adults with metabolic syndrome | - | improvements noted in | #5 |
moderate carbohydrate-restricted diet with either whole eggs or egg substitute | decrease | waist circumference | adults with metabolic syndrome | - | decreases in | #6 |
moderate carbohydrate-restricted diet with either whole eggs or egg substitute | decrease | weight | adults with metabolic syndrome | - | decreases in | #7 |
moderate carbohydrate-restricted diet with either whole eggs or egg substitute | decrease | percent body fat | adults with metabolic syndrome | - | decreases in | #8 |
three whole eggs per day | decrease | plasma tumor necrosis factor-α | adults with metabolic syndrome | - | reductions in | #9 |
three whole eggs per day | decrease | serum amyloid A | adults with metabolic syndrome | - | reductions in | #10 |
increases in dietary cholesterol | decrease | plasma tumor necrosis factor-α | adults with metabolic syndrome | - | associated with reductions in | #11 |
moderate carbohydrate-restricted diet with either whole eggs or egg substitute | no change | plasma C-reactive protein | adults with metabolic syndrome | - | unaffected | #12 |
moderate carbohydrate-restricted diet with either whole eggs or egg substitute | no change | adiponectin | adults with metabolic syndrome | - | unaffected | #13 |
moderate carbohydrate-restricted diet with either whole eggs or egg substitute | no change | interleukin-6 | adults with metabolic syndrome | - | unaffected | #14 |
moderate carbohydrate-restricted diet with either whole eggs or egg substitute | no change | interleukin-10 | adults with metabolic syndrome | - | unaffected | #15 |
moderate carbohydrate-restricted diet with either whole eggs or egg substitute | no change | cell adhesion molecules | adults with metabolic syndrome | - | unaffected | #16 |
inclusion of whole eggs | decrease | inflammation | those with MetS | - | improves | #17 |
BACKGROUND: There are a limited number of clinical interventions evaluating the effects of dietary cholesterol in individuals at elevated risk for type 2 diabetes and cardiovascular disease. OBJECTIVE: To investigate the effects of whole egg intake in adults with metabolic syndrome (MetS). METHODS: Men (n = 12) and women (n = 25) with MetS were instructed to follow a moderate carbohydrate-restricted diet (<30% energy) and randomly assigned to consume either three whole eggs (EGG, n = 20) or egg substitute (SUB, n = 17)/d for 12 weeks. Dietary intake, MetS parameters, and body composition were assessed at baseline and post-intervention. RESULTS: Total carbohydrate (P < .001) intake decreased in all participants over time. The EGG group consumed more dietary cholesterol (P < .001) and choline (P < .001) than the SUB group. MetS was reduced in both groups, with improvements noted in dyslipidemia and decreases in waist circumference (P < .01), weight (P < .001), and percent body fat (P < .001). Reductions in plasma tumor necrosis factor-α (P < .001) and serum amyloid A (P < .05) were seen in the EGG group only. Notably, increases in dietary cholesterol were associated with reductions in plasma tumor necrosis factor-α (r = -0.340, P = .04). Plasma C-reactive protein, adiponectin, interleukin-6 interleukin-10, and cell adhesion molecules were unaffected by the intervention. CONCLUSIONS: These results demonstrate that on a moderate carbohydrate background diet, accompanied by weight loss, the inclusion of whole eggs improves inflammation to a greater extent than yolk-free egg substitute in those with MetS.