Whole egg

DIETARY_SUPPLEMENT3 trials

Sponsors

University of California, Davis, Universidad de Antioquia, Penn State University

Conditions

Cardiovascular DiseasesHealthy VolunteersObesityOverweight

Phase 3

Cardiovascular Effects of a Healthy Dietary Pattern Containing Eggs

Active, not recruitingNCT06120400

Penn State UniversityCardiovascular Diseases

Start: 2024-04-25End: 2026-11-01Target: 65Updated: 2026-09-17

Unknown Phase

HDL Lipidomic, Proteomic and Functional Changes in Women After Eating Eggs

CompletedNCT02445638

University of California, DavisObesity, Overweight

Start: 2015-05-31End: 2017-09-06Target: 20Updated: 2019-01-24

Evaluation of Egg Consumption and Its Enrichment With Annatto on Cardiovascular Risk and Satiety in Healthy Adults

CompletedNCT05088577

Universidad de AntioquiaHealthy Volunteers

Start: 2019-10-11End: 2020-12-18Updated: 2021-10-29

Related Papers

Whole egg consumption compared with yolk-free egg increases the cholesterol efflux capacity of high-density lipoproteins in overweight, postmenopausal women.

2019-09-0120 citations