Obesity, Overweight
Conditions
Brief summary
This project will evaluate the daily intake of whole eggs in the Mediterranean Diet (Med Diet). Cholesterol levels are normally related to cardiovascular disease (CVD) risk. Dietary fat and the total diet makeup are well known modifiers of CVD risk. The Med Diet has been shown to decrease blood lipids (fats) and reduce inflammation. Cholesterol intake from eggs may not be as bad as once thought and, in fact, may help to improve the blood lipid (fat) levels. This study is being done to test how the addition of eggs to a Med Diet affects blood lipids and other risk markers for CVD.
Detailed description
Elevated serum cholesterol is a major contributor to cardiovascular disease (CVD), which is responsible for \ 1/3 of all deaths in the US. However, about 50% of those who experience heart attacks have normal cholesterol levels. Cholesterol is carried in lipoproteins (HDL, LDL, and VLDL) and the amount in circulation is used to evaluate CVD risk. However, the particle size and density of lipoprotein subfractions may be more predictive for atherogenesis than their total levels. Dietary fatty acids are well recognized modulators of lipoproteins, and ultimately CVD risk. Saturated and trans fatty acids have a negative effect on CVD risk while poly- and monounsaturated fatty acids (PUFA, MUFA) appear to be protective. The Mediterranean Diet (Med Diet) decreases atherogenic lipoproteins and reduces systemic inflammation. It is unknown how high cholesterol intake within a Med Diet will affect these parameters, although recent evidence implies that the fatty acid content of the diet is more important than the cholesterol content. Therefore, this project will evaluate the daily inclusion of whole eggs, a high cholesterol food, in the Med Diet on lipid profiles, lipoprotein particle size and density and biomarkers of systemic inflammation.
Interventions
OTHERControl Diet
4-week intake of Control Diet 5 day rotating menu
OTHERMed Diet
4-week intake of Med Diet 5 day rotating menu
OTHERMed Diet + Whole Egg
4-week intake of Med Diet plus Whole Egg 5 day rotating menu
Sponsors
Egg Nutrition Center
USDA Grand Forks Human Nutrition Research Center
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
PREVENTION
Masking
NONE
Eligibility
Sex/Gender
ALL
Age
20 Years to 75 Years
Healthy volunteers
Yes
Inclusion criteria
* Willingness to comply with the demands of the experimental protocol * Not performing vigorous exercise \>2 times per week * BMI 25-39.9 kg/m2 * Non-nicotine-using
Exclusion criteria
* Have an egg allergy * Have diabetes * Have high triglyceride levels * Have uncontrolled high blood pressure * Have used tobacco products or nicotine in any form including snuff, pills and patches, or e-cigarettes in the previous 6 months * Use prescription medications or over-the-counter lipid lowering drugs (such as statins) or anti-inflammatory medications (such as aspirin, ibuprofen or Aleve) on a regular basis * Take omega 3 supplements, plant sterols or sterol esters * Are pregnant or lactating * Have been diagnosed with an eating disorder * Inability to give consent * Unwillingness or inability to consume the treatment diets
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Change in lipoprotein metabolism | baseline and 4 weeks | Assess lipid metabolism response to the intervention. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Change in inflammatory markers | baseline and 4 weeks | Determine inflammatory marker response to the intervention. |
Countries
United States
Outcome results
None listed