Regular egg consumption at breakfast by Japanese woman university students improves daily nutrient intakes: open-labeled observations
Taguchi C, Kishimoto Y, Suzuki-Sugihara N, Saita E, Usuda M, Wang W, Masuda Y, Kondo K
Asia Pacific journal of clinical nutrition · 8 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Controlled clinical trial (classified by our AI screen)
- Studied in
- People
- Main outcome
- Health markers and function
- Intake measured by
- Food diaries or recalls
Who paid for it
- Funding
- Funding not disclosed
Publication
- Published
- 2019-09-11 · Asia Pac J Clin Nutr · vol. 27 · issue 2 · pp. 359–365
- Publisher
- National Institutes of Health
- Cited
- 8 citations · more than 74% of similar papers · 0.9× the field average
- References
- 0 works
- Access
- Paywalled
- Research areas
- Nutritional Studies and Diet · Health, Technology, Consumer Behavior · Nutrition, Health, and Society Studies
- Keywords
- Medicine, Malondialdehyde, Antioxidant, Nutrient, Vitamin C, Vitamin E, Blood lipids, Cholesterol, Food science, Animal science, Physiology, Internal medicine, Oxidative stress, Biology, Biochemistry
- MeSH
- humans, dietary proteins, feeding behavior, energy intake, nutritional status, students, universities, eggs, adolescent, diet records, japan, female, young adult, breakfast
8 authors
From JP
- Chie TaguchiOchanomizu University
- Yoshimi KishimotoOchanomizu University
- Norie Suzuki-SugiharaOchanomizu University
- Emi SaitaOchanomizu University
- Mika UsudaKewpie Corporation (Japan)
- Wei Qiang WangKewpie Corporation (Japan)
Abstract
Background and objectives
Eggs, an important source of high-quality protein, contain a variety of key nutrients and antioxidants. Here we conducted an intervention study to evaluate whether the additional consumption of one egg per day would affect the daily nutritional intakes and blood antioxidant status in Japanese woman university students.
Methods and study design
For 4 weeks, the 14 subjects were provided a nutritious breakfast including one boiled egg, and they were asked to keep a daily dietary record.
Results
The subjects' daily energy intake during the intervention did not differ compared to the baseline, whereas the protein energy ratio and cholesterol intake were significantly increased. The subjects' consumption of confectionery during the intervention was significantly decreased compared to the pre-trial period. The total score of adherence to the food-based Japanese dietary guidelines for a healthy diet during the intervention was higher than that at baseline. The analysis of fasting blood samples showed that the subjects' serum lipids levels were not altered, whereas their malondialdehyde modified low-density lipoprotein (MDA-LDL) levels and the oxidative susceptibility of LDL were significantly reduced after the intervention. More importantly, serum folic acid levels were significantly increased.
Conclusions
Our results suggest that regular egg consumption at breakfast can help improve the daily nutritional status and dietary habits and also ameliorate certain indices of antioxidant status in young women.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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