Egg consumption improves vascular and gut microbiota function without increasing inflammatory, metabolic, and oxidative stress markers
Liu X, Shao Y, Sun J, Tu J, Wang Z, Tao J, Chen J
Food science & nutrition · 16 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 provided by researchers
Who paid for it
- Funding
- Independent funding
- Government
- National Natural Science Foundation of China
- University or hospital
- Guangdong Provincial People's Hospital
- Government
- National Key Research and Development Program of China
- Grants
- Guangdong Provincial People's Hospital (2018YFC1002600); National Key Research and Development Program of China (2020YFC2008005); National Natural Science Foundation of China (2018YFC1002600); National Key Research and Development Program of China (2018YFC1002600); National Natural Science Foundation of China (82100451)
Based on 3 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2021-11-30 · Food Sci Nutr · vol. 10 · issue 1 · pp. 295–304
- Publisher
- Wiley
- Cited
- 22 citations · more than 93% of similar papers · 3.6× the field average
- Impact
- Top 10% most cited in its field
- References
- 55 works
- Access
- Open access (hybrid journal) · CC-BY
- Research areas
- Nutritional Studies and Diet · Diet and metabolism studies · Gut microbiota and health
- Keywords
- Gut flora, Oxidative stress, Trimethylamine N-oxide, Malondialdehyde, Biology, Inflammation, Endocrinology, Superoxide dismutase, Metabolite, Physiology, Reactive oxygen species, Internal medicine, Immunology, Trimethylamine, Biochemistry, Medicine
7 authors
From CN
- Xiang LiuSouth China Sea Institute Of Oceanology; Guangdong Academy of Medical Sciences; Guangdong Provincial People's Hospital; South China University of Technology
- Yijia ShaoSun Yat-sen University; The First Affiliated Hospital, Sun Yat-sen University
- Jiapan SunPeking University Shenzhen Hospital; University of Hong Kong - Shenzhen Hospital
- Jiazichao TuSouth China Sea Institute Of Oceanology; Guangdong Academy of Medical Sciences; Guangdong Provincial People's Hospital; South China University of Technology
- Zhichao WangSun Yat-sen University; The First Affiliated Hospital, Sun Yat-sen University
- Jun Yu Tao · correspondingSun Yat-sen University; The First Affiliated Hospital, Sun Yat-sen University
Abstract
Egg consumption is one of the many inconsistencies in evidence linking dietary cholesterol to cardiovascular disease (CVD). In addition, the gut microbiota and its metabolite, trimethylamine-N-oxide (TMAO), have been shown to play a crucial role in the development of CVD. The fact that egg is rich in choline suggests that excessive egg consumption may increase TMAO production by altering the gut microbiota. However, the effects of egg consumption on vascular function and gut microbiota remain unclear. Here, the diet of nine young male subjects was supplemented with two boiled eggs daily for 2 weeks. Changes in vascular function, inflammation, metabolism, oxidative stress, and gut microbiota were examined. We found that egg consumption increased flow-mediated dilation and decreased brachial-ankle pulse wave velocity. Furthermore, egg consumption positively modulated the gut microbiota function but had no effects on the levels of C-reactive protein, glucose, lipid profile, malondialdehyde, superoxide dismutase, or TMAO. The current study provides evidence that egg consumption improves vascular function, which may be related to the alterations seen in the gut microbiota. Therefore, moderate egg consumption may help to improve vascular and intestinal function in individuals at low risk of developing CVD and other metabolic disorders.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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