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- Title
Effects of substituting eggs for high-carbohydrate breakfast foods on the cardiometabolic risk-factor profile in adults at risk for type 2 diabetes mellitus.
- Authors
Maki, Kevin C.; Palacios, Orsolya M.; Kramer, Melvyn W.; Trivedi, Rupal; Dicklin, Mary R.; Wilcox, Meredith L.; Maki, Cathleen E.
- Abstract
<bold>Objectives: </bold>To assess effects of egg-based versus non-egg, higher-carbohydrate (CHO) breakfast meals on cardiometabolic health markers in overweight or obese adults with prediabetes and/or metabolic syndrome.<bold>Methods: </bold>This randomized, crossover study included two 4-week dietary interventions, separated by a ≥4-week washout. Subjects incorporated into their habitual diets breakfast meals containing either 2 eggs/day for 6 days/week (Egg condition), or energy-matched, non-egg, higher-CHO-based foods (Non-Egg condition). Dietary intakes, insulin sensitivity, and other CHO metabolism indices, lipid biomarkers, high-sensitivity C-reactive protein, and blood pressures were measured.<bold>Results: </bold>Thirty men and women with mean age 54.1 ± 1.9 years and body mass index 31.9 ± 0.7 kg/m2 provided data. Neither diet condition significantly altered insulin sensitivity indices, but the homeostasis model assessment for insulin resistance was significantly (p = 0.028) higher after the Non-Egg vs. the Egg condition. Low-density lipoprotein cholesterol (LDL-C) was decreased from baseline (119 mg/dL) by 2.9 and 6.0% with Egg and Non-Egg breakfasts, respectively (p = 0.023). Systolic blood pressure was reduced from baseline (127 mm Hg) by 2.7 and 0.0% with Egg and Non-Egg, respectively (p = 0.018). Diet records indicated 149 kcal/day higher (p = 0.008) energy intake from non-study foods during the Egg condition; however, weight change from baseline did not differ between conditions.<bold>Conclusion: </bold>Compared with the baseline diet, consumption of 12 eggs/week for 4 weeks at breakfast was associated with less reduction in LDL-C, and more lowering of systolic blood pressure, than observed with non-egg-based, energy-matched, control foods higher in CHO.
- Subjects
CARDIOVASCULAR disease prevention; EGGS; RESEARCH; RESEARCH methodology; CARDIOVASCULAR diseases; CARBOHYDRATE content of food; MEDICAL cooperation; EVALUATION research; TYPE 2 diabetes; COMPARATIVE studies; BREAKFASTS; CROSSOVER trials
- Publication
European Journal of Clinical Nutrition, 2020, Vol 74, Issue 5, p784
- ISSN
0954-3007
- Publication type
journal article
- DOI
10.1038/s41430-020-0599-2