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Egg Intake and Human Health

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A special issue of Nutrients (ISSN 2072-6643).

Deadline for manuscript submissions: closed (15 January 2019) | Viewed by 130942

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Prof. Dr. Maria Luz Fernandez

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Guest Editor

Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA
Interests: lipoprotein metabolism; functional foods; eggs; metabolic syndrome; diabetes
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Dr. Christopher Blesso

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Guest Editor

Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA
Interests: sphingolipids; phospholipids; cholesterol; lipoproteins; obesity; inflammation; HDL; polyphenols; anthocyanins; atherosclerosis
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Special Issue Information

Dear Colleagues,

Dietary guidelines in many countries including the United States do not have an upper limit for dietary cholesterol, indicating that cholesterol is no longer considered a risk factor for heart disease. It is well-known that eggs are a good source of dietary cholesterol, which still causes uncertainty among the general public. Now, that we know that dietary cholesterol is not a concern, it is very important to focus on the health benefits of eggs. The intent of this special issue is to focus on the nutritional benefits of eggs. Eggs are good sources of Vitamin D, Vitamin E and selenium. They also contain very potent antioxidants, the carotenoids, lutein and zeaxanthin, which also protect against age-related macular degeneration. Eggs are also a good source of choline, which has a major role in neural development, and has been shown to protect against cognitive impairment, neural defects and fatty liver. In addition, egg protein has all the essential amino acids and has been shown to protect against sarcopenia in the elderly and protect children against kwashiorkor in underdeveloped countries. This Special Issue welcomes cell studies, animal studies and mostly clinical trials or epidemiological evidence that support the health benefits of eggs.

Prof. Maria Luz Fernandez
Prof. Christopher Blesso
Guest Editors

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Keywords

eggs
lutein
Zeaxanthin
Egg protein

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Published Papers (7 papers)

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Research

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11 pages, 1761 KiB

Open AccessArticle

Dietary Egg Sphingomyelin Prevents Aortic Root Plaque Accumulation in Apolipoprotein-E Knockout Mice

by Courtney L. Millar, Gregory H. Norris, Addison Vitols, Chelsea Garcia, Samantha Seibel, Liya Anto and Christopher N. Blesso

Nutrients 2019, 11(5), 1124; https://doi.org/10.3390/nu11051124 - 21 May 2019

Cited by 23 | Viewed by 4474

Abstract

Western-style diets have been linked with dyslipidemia and inflammation, two well-known risk factors associated with cardiovascular disease (CVD). Dietary sphingomyelin (SM) has been reported to modulate gut microbiota, and lower serum lipids and inflammation in mice on Western-style diets. However, few studies have examined if nutritionally-relevant intake of dietary SM can impact atherosclerosis progression. Thus, the aim of this study was to determine if incorporating 0.1% (w/w) egg SM (ESM) (equivalent to ~750 mg/day in humans) into a high-fat (45% kcal), cholesterol-enriched diet (HFD) could prevent atheroprogression in apoE^−/− mice (n = 15/group). We found that mice fed with the ESM-rich diet had significantly lower epididymal fat mass (−46%) and tended to have higher spleen weights (+15%). There were no significant differences in serum lipids between groups. However, ESM-fed mice had significantly lower alanine aminotransferase (ALT) activity. Additionally, ESM-fed mice displayed significantly less aortic root lipid accumulation (−31%) compared to controls. This improvement in atherosclerosis was paired with over a two-fold reduction in circulating serum amyloid A (SAA) in ESM-fed mice. Finally, there was also a modulation of the gut microbiota with ESM supplementation. ESM may have the potential to prevent atherosclerosis, however further research in the clinical setting is warranted. Full article

(This article belongs to the Special Issue Egg Intake and Human Health)

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11 pages, 1928 KiB

Open AccessArticle

Dietary Cholesterol Contained in Whole Eggs Is Not Well Absorbed and Does Not Acutely Affect Plasma Total Cholesterol Concentration in Men and Women: Results from 2 Randomized Controlled Crossover Studies

by Jung Eun Kim and Wayne W. Campbell

Nutrients 2018, 10(9), 1272; https://doi.org/10.3390/nu10091272 - 9 Sep 2018

Cited by 27 | Viewed by 21924

Abstract

Whole egg is a food source of dietary cholesterol and inconsistent research findings exist about the effect of dietary cholesterol from whole egg on blood cholesterol concentration. We assessed the effect of co-consuming cooked whole egg (CWE) on dietary cholesterol absorption from two randomized-crossover studies. For study 1, 16 men consumed raw vegetables with no egg, 75 g CWE, or 150 g CWE. For study 2, 17 women consumed cooked vegetables with no egg or 100 g CWE. Triacylglycerol-rich lipoprotein fractions (TRL) were isolated from collected blood. In study 1, total-cholesterol areas under the curve (AUC)_0–10h in TRL were not different but triacylglycerol AUC_0–10h in TRL was greater for 150 g CWE vs. 75 g CWE and no egg. Similarly, in study 2, total-cholesterol AUC_0–10h in TRL was not different but triacylglycerol AUC_0–10h in TRL was greater for 100 g CWE vs. no egg. In both studies, whole egg consumption did not affect plasma total-cholesterol AUC_0–10h, while triacylglycerol AUC_0–10h was increased. These results suggest that the dietary cholesterol in whole egg was not well absorbed, which may provide mechanistic insight for why it does not acutely influence plasma total-cholesterol concentration and is not associated with longer-term plasma cholesterol control. Full article

(This article belongs to the Special Issue Egg Intake and Human Health)

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17 pages, 875 KiB

Open AccessArticle

Effects of a High-Protein Diet Including Whole Eggs on Muscle Composition and Indices of Cardiometabolic Health and Systemic Inflammation in Older Adults with Overweight or Obesity: A Randomized Controlled Trial

by Christian S. Wright, Jing Zhou, R. Drew Sayer, Jung Eun Kim and Wayne W. Campbell

Nutrients 2018, 10(7), 946; https://doi.org/10.3390/nu10070946 - 23 Jul 2018

Cited by 38 | Viewed by 14304

Abstract

Age-related increases in intermuscular adipose tissue (IMAT) impair muscle quality, decrease functional capacity, and promote several cardiometabolic and inflammatory disorders. Whether these age-related alterations in muscle composition improve by consuming a high-protein (HP) diet with whole eggs are unclear. This parallel-design, randomized-controlled trial assessed the effects of a 12-week eucaloric HP diet with three whole eggs per day (1.4 g protein kg⁻¹ day⁻¹) versus a normal-protein diet void of eggs (NP, 0.8 g protein kg⁻¹ day⁻¹) on muscle composition (IMAT), cardiometabolic health, and systemic inflammation in older adults with overweight or obesity (12 men and 10 women; age 70 ± 5 years, BMI 31.3 ± 3.2 kg/m², mean ± SD). No changes in muscle composition were observed over time, independent of protein intake. Total body weight was reduced in both groups (−3.3 ± 1.2%) and lean mass was preserved only with the HP diet. LDL concentration and hip circumference decreased only with the NP diet, while MCP-1 and HsCRP concentrations increased over time in both groups. A HP diet with whole eggs promotes lean mass retention with modest weight loss, but does not positively influence muscle composition, cardiometabolic health or systemic inflammation, compared to a NP diet void of eggs. Full article

(This article belongs to the Special Issue Egg Intake and Human Health)

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12 pages, 257 KiB

Open AccessArticle

Egg Consumption in Infants is Associated with Longer Recumbent Length and Greater Intake of Several Nutrients Essential in Growth and Development

by Yanni Papanikolaou and Victor L. Fulgoni III

Nutrients 2018, 10(6), 719; https://doi.org/10.3390/nu10060719 - 4 Jun 2018

Cited by 32 | Viewed by 6973

Abstract

Nutrient intake during infancy is critical for healthy growth and development. The present study examined egg consumption and associations with nutrient intakes, markers of growth and weight-related measures in infants 6–24 months of age (N = 561) compared to infant egg non-consumers (N = 2129). Egg consumers were defined as those infants consuming eggs (i.e., with the exclusion of mixed dishes) during a 24-h dietary recall. Associations with nutrient intakes and markers of growth variables were evaluated using data from What We Eat in America, the dietary component of the National Health and Nutrition Examination Survey, 2001–2012. Mean energy and nutrient intakes were adjusted for the sample design using appropriate survey parameters and sample weights. Egg consumption was associated with greater energy intake compared to infants not consuming eggs (1265 ± 27 vs. 1190 ± 14 kcal/day; p = 0.01). Infant consumers of eggs also had greater protein (48 ± 0.7 vs. 41 ± 0.4 g/day), total choline (281 ± 6 vs. 163 ± 2 mg/day), lutein + zeaxanthin (788 ± 64 vs. 533 ± 23 mcg/day), α-linolenic acid (0.87 ± 0.02 vs. 0.82 ± 0.01 g/day), docosahexaenoic acid (DHA) (0.04 ± 0.02 vs. 0.02 ± 0.001 g/day), vitamin B12 (4.2 ± 0.1 vs. 3.7 ± 0.1 mcg/day), phosphorus (977 ± 15 vs. 903 ± 8 mg/day), and selenium (67 ± 1 vs. 52 ± 0.6 mcg/day; all p-values < 0.05). Egg consumers also had greater consumption of total fat (50 ± 0.7 vs. 45 ± 0.3 g/day), monounsaturated fat (17 ± 0.3 vs. 15 ± 0.1 g/day), saturated fat (20 ± 0.4 vs. 18 ± 0.2 g/day), and sodium (1663 ± 36 vs. 1418 ± 19 mg/day), with lower added sugar (4.7 ± 0.3 vs. 6.1 ± 0.2 tsp eq/day), and total sugar (87 ± 2 vs. 99 ± 1 g/day; all p-values < 0.05) vs. non-consumers of eggs. Egg consumption was also associated with lower intake of dietary folate, iron, magnesium and niacin relative to non-consumers of eggs. Egg consumption in infants was associated with longer recumbent length when compared to non-consumers of eggs (79.2 ± 0.2 vs. 78.7 ± 0.1 cm; p = 0.03). No associations were observed when comparing body weight. When compared to non-consumers of eggs and regardless of food security, poverty-income-ratio and Women, Infants and Children (WIC) supplemental nutrition status, egg consumption was associated with greater lutein + zeaxanthin intake per day. The current analyzes show that consumption of eggs in infant 6–24 months of age is linked with several nutrient intakes, including higher protein, lutein + zeaxanthin, choline, B12, selenium and phosphorus; and lower added and total sugars relative to non-consumers. Egg consumers also have less of several nutrients to be encouraged and a higher intake of nutrients to limit, thus presenting opportunities for educational strategies to potentially increase consumption of nutrient-dense foods in combination with eggs. Full article

(This article belongs to the Special Issue Egg Intake and Human Health)

Review

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26 pages, 1618 KiB

Open AccessReview

The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health

by Sophie Réhault-Godbert, Nicolas Guyot and Yves Nys

Nutrients 2019, 11(3), 684; https://doi.org/10.3390/nu11030684 - 22 Mar 2019

Cited by 350 | Viewed by 54613

Abstract

Egg is an encapsulated source of macro and micronutrients that meet all requirements to support embryonic development until hatching. The perfect balance and diversity in its nutrients along with its high digestibility and its affordable price has put the egg in the spotlight as a basic food for humans. However, egg still has to face many years of nutritionist recommendations aiming at restricting egg consumption to limit cardiovascular diseases incidence. Most experimental, clinical, and epidemiologic studies concluded that there was no evidence of a correlation between dietary cholesterol brought by eggs and an increase in plasma total-cholesterol. Egg remains a food product of high nutritional quality for adults including elderly people and children and is extensively consumed worldwide. In parallel, there is compelling evidence that egg also contains many and still-unexplored bioactive compounds, which may be of high interest in preventing/curing diseases. This review will give an overview of (1) the main nutritional characteristics of chicken egg, (2) emerging data related to egg bioactive compounds, and (3) some factors affecting egg composition including a comparison of nutritional value between eggs from various domestic species. Full article

(This article belongs to the Special Issue Egg Intake and Human Health)

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16 pages, 518 KiB

Open AccessReview

Mechanism and Potential of Egg Consumption and Egg Bioactive Components on Type-2 Diabetes

by Xiaofeng Wang, Myoungjin Son, Chalamaiah Meram and Jianping Wu

Nutrients 2019, 11(2), 357; https://doi.org/10.3390/nu11020357 - 8 Feb 2019

Cited by 29 | Viewed by 9548

Abstract

Type-2 diabetes (T2D) is one of the major global health challenges and a substantial economic burden. Egg and egg-derived components have been indicated to possess antioxidant, anti-inflammatory, anti-hypertensive, immunomodulatory, and anti-cancer activities. However, the scientific evidence about the benefits of egg on T2D is debatable. The relationship between egg consumption and the risk of T2D from observational epidemiological studies is not consistent. Interventional clinical studies, however, provide promising evidence that egg consumption ameliorates the risk of T2D. Current research progress also indicates that some egg components and egg-derived peptides might be beneficial in the context of T2D, in terms of insulin secretion and sensitivity, oxidative stress, and inflammation, suggesting possible application on T2D management. The current review summarizes recent clinical investigations related to the influence of egg consumption on T2D risk and in vivo and in vitro studies on the effect and mechanism of egg components and egg-derived peptides on T2D. Full article

(This article belongs to the Special Issue Egg Intake and Human Health)

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13 pages, 305 KiB

Open AccessReview

Egg Intake in Chronic Kidney Disease

by Dina A. Tallman, Sharmela Sahathevan, Tilakavati Karupaiah and Pramod Khosla

Nutrients 2018, 10(12), 1945; https://doi.org/10.3390/nu10121945 - 7 Dec 2018

Cited by 13 | Viewed by 17389

Abstract

Patients with chronic kidney disease (CKD) are often instructed to adhere to a renal-specific diet depending on the severity and stage of their kidney disease. The prescribed diet may limit certain nutrients, such as phosphorus and potassium, or encourage the consumption of others, such as high biological value (HBV) proteins. Eggs are an inexpensive, easily available and high-quality source of protein, as well as a rich source of leucine, an essential amino acid that plays a role in muscle protein synthesis. However, egg yolk is a concentrated source of both phosphorus and the trimethylamine N-oxide precursor, choline, both of which may have potentially harmful effects in CKD. The yolk is also an abundant source of cholesterol which has been extensively studied for its effects on lipoprotein cholesterol and the risk of cardiovascular disease. Efforts to reduce dietary cholesterol to manage dyslipidemia in dialysis patients (already following a renal diet) have not been shown to offer additional benefit. There is a paucity of data regarding the impact of egg consumption on lipid profiles of CKD patients. Additionally, egg consumption has not been associated with the risk of developing CKD based on epidemiological studies. The egg yolk also contains bioactive compounds, including lutein, zeaxanthin, and vitamin D, which may confer health benefits in CKD patients. Here we review research on egg intake and CKD, discuss both potential contraindications and favorable effects of egg consumption, and describe the need for further research examining egg intake and outcomes in the CKD and end-stage renal disease population. Full article

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