Clinical InvestigationCoronary Artery DiseaseEffects of egg ingestion on endothelial function in adults with coronary artery disease: A randomized, controlled, crossover trial
Section snippets
Background
Eggs are a concentrated source of dietary cholesterol, and it is a general belief in the medical community that egg intake is a risk factor for high serum cholesterol.1 However, eggs are relatively low in saturated fat and thus have a small effect on total and low-density lipoprotein cholesterol (LDL-C) levels.2 The consumption of whole eggs has been shown to lead to a significant increase in high-density lipoprotein cholesterol (HDL-C), large HDL, and large LDL compared with the consumption of
Study population
A study cohort of 32 adults (6 women and 26 men) with clinically established CAD were recruited from communities in the Lower Naugatuck Valley, CT (an area with a predominantly white population), through newspaper advertisements and posters at frequented sites. Coronary artery disease was defined by the presence of at least 1 coronary artery stenosis >50% determined angiographically or through a documented history of ischemic heart disease. The study population included men older than 35 years,
Study participants
Of the 32 participants recruited into the study, 30 completed the trial. One participant dropped out of the study for a medical reason unrelated to the study; another dropped out due to an inability to continue complying with the study protocol. The study participants were predominantly male (81.2%) and were also mostly white (96.9%). The average age of the participants was 67.1 years. Most participants were using lipid- and blood pressure–lowering medications (ie, 90.6% and 87.5%,
Discussion
To the best of our knowledge, this is the first randomized controlled trial of egg ingestion on endothelial function in patients with CAD. Our findings provide evidence that short-term (6 weeks) consumption of eggs does not adversely affect endothelial function in patients with coronary heart disease. Moreover, consuming 2 eggs daily did not alter serum cholesterol or other measures of the lipid profile.
These results on endothelial function are consistent with our previous studies in other
Conclusion
Daily egg intake for 6 weeks in adults with established CAD was associated with no discernible adverse effects. In the larger context of relevant epidemiologic findings, our study argues against the exclusion of eggs from the diet for the sake of cardiac health promotion. Data from longer-term intervention studies are warranted to inform public health nutrition policy.
Acknowledgements
The authors wish to acknowledge the technical assistance of Mrs Michelle Pinto-Evans.
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Nutrition and cholesterol metabolism
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2020, Clinical Nutrition ESPENCitation Excerpt :Lucey et al. used egg ovalbumin-derived protein hydrolysate as an intervention in their study [36]. The findings of three studies showed that whole egg consumption has no adverse effect on vascular endothelial function [24,32,33]. Katz et al. [33] reported that daily consumption of eggs showed no adverse effects on FMD (P = 0.33), total cholesterol (P = 0.49), blood pressure (P = 0.86) or body weight (P = 0.92) in adults with coronary artery disease.
Impact of whole egg intake on blood pressure, lipids and lipoproteins in middle-aged and older population: A systematic review and meta-analysis of randomized controlled trials
2019, Nutrition, Metabolism and Cardiovascular DiseasesCitation Excerpt :Our quantitative analysis results indicated that an intake of >4 whole eggs/week had no adverse effects on DBP and SBP levels, and TG, TC, HDL and LDL concentrations, compared to consumption of ≤4 whole eggs/week. Although we were unable to statistically analyze the effects of consuming >4 whole eggs/week compared to ≤4 whole eggs/week on TC:HDL and LDL:HDL ratios, the original studies reported no differences in TC:HDL and LDL:HDL ratios between consuming >4 whole eggs/week and ≤4 whole eggs/week [27,36,43]. Our results are similar to findings for blood lipid and lipoprotein concentrations, and LDL:HDL ratio observed in earlier RCTs on healthy younger adults after a consuming ≤21 whole eggs/week [46–48].
Food groups and intermediate disease markers: A systematic review and network meta-analysis of randomized trials
2018, American Journal of Clinical Nutrition
Clinical Trial Registration Number: NCT01672567