Funded in part by Egg Nutrition Center
Egg consumption may improve factors associated with glycemic control and insulin sensitivity in adults with pre- and type II diabetes
Pourafshar S, Akhavan NS, George KS, Foley EM, Johnson SA, Keshavarz B, Navaei N, Davoudi A, Clark EA, Arjmandi BH
Food & function · 22 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
- Randomized controlled trial (indexed by PubMed)
- Studied in
- People
- Main outcome
- Health markers and function
- Intake measured by
- Not stated
Who paid for it
- Funding
- Industry funded
- Industry group
- Egg Nutrition Center
Based on 1 listed funder(s).
Publication
- Published
- 2018-01-01 · Food Funct · vol. 9 · issue 8 · pp. 4469–4479
- Publisher
- Royal Society of Chemistry
- Cited
- 30 citations · more than 94% of similar papers · 3.9× the field average
- Impact
- Top 10% most cited in its field
- References
- 44 works
- Access
- Paywalled
- Research areas
- Nutritional Studies and Diet · Obesity, Physical Activity, Diet · Diet and metabolism studies
- Keywords
- Glycemic, Overweight, Type 2 diabetes, Internal medicine, Medicine, Endocrinology, Insulin, Diabetes mellitus, Insulin sensitivity, Obesity, Apolipoprotein B, Insulin resistance, Cholesterol
- MeSH
- humans, diabetes mellitus, type 2, prediabetic state, insulin resistance, insulin, blood glucose, apolipoprotein a-i, glycemic index, eggs, adult, aged, middle aged, female, male, cholesterol, ldl, atp binding cassette transporter 1
10 authors
From US, BE
- Shirin PourafsharFlorida State University; Nutrition Sciences (Belgium); Tallahassee Orthopedic Clinic; University of Virginia
- Neda Sara AkhavanFlorida State University; Nutrition Sciences (Belgium); Tallahassee Orthopedic Clinic
- Kelli S. GeorgeFlorida State University; Nutrition Sciences (Belgium); Tallahassee Orthopedic Clinic
- Elizabeth FoleyFlorida State University; Nutrition Sciences (Belgium); Tallahassee Orthopedic Clinic
- Sarah A. JohnsonColorado State University
- Behnam KeshavarzFlorida State University; Nutrition Sciences (Belgium); Tallahassee Orthopedic Clinic; University of Virginia
Abstract
Without appropriate interventions, prediabetes is typically followed by type II diabetes. Eggs are a rich source of important nutrients including protein, vitamins, minerals, carotenoids and lecithin. In this 12-week, parallel, randomized controlled trial, 42 overweight or obese individuals between the ages of 40 and 75 years with pre- and type II-diabetes were included. Participants were randomly assigned to receive either one large egg per day or an equivalent amount of egg substitute for 12 weeks. Blood samples were obtained to analyze lipid profile and biomarkers associated with glycemic control at all time points. Regular egg consumption resulted in improvements of fasting blood glucose, which was significantly (P = 0.05) reduced by 4.4% at the final visit in the egg group. Participants in the egg group had significantly (P = 0.01) lower levels of homeostatic model assessment of insulin resistance (HOMA-IR) at all visits. In the egg group, ATP-binding cassette protein family A1 (ABCA1) was significantly higher at the 6-week visit (0.78 ± 0.21 vs. 0.28 ± 0.05 mg dL-1, P < 0.001) and tended to be higher at the final visit (0.62 ± 0.11 vs. 0.55 ± 0.18 mg dL-1, P = 0.1). The mean apolipoprotein A1 (apo A1) level was also significantly higher at the final visit in the egg group compared to the control (147.43 ± 5.34 vs. 142.81 ± 5.09 mg dL-1, P = 0.01). There were no significant changes in total cholesterol and low-density lipoprotein cholesterol (LDL-C) levels. Daily consumption of one large egg may reduce the risk of diabetes without having any adverse effects on lipid profiles in individuals with pre- and type II diabetes.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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