Poster Topical Area: Dietary Bioactive Components

Location: Hall D

Poster Board Number: 262

P08-004 - Effects of Daily Whole Egg Consumption on Oxidative Stress and Inflammatory Markers in Healthy, Postmenopausal Women

Monday, Jun 11
8:00 AM – 3:00 PM

Objective: The objective of this study was to investigate the effects of daily whole egg consumption compared with daily yolk-free egg consumption on the antioxidant capacity of high-density lipoproteins (HDL) and on circulating markers of oxidative stress and inflammation in healthy, overweight, postmenopausal women.

Methods:
This study was a 14-week, randomized, controlled, single-blinded crossover dietary intervention trial in postmenopausal women with a BMI between 25–35 kg/m2. Enrolled subjects (n = 20) were randomized to consume a breakfast containing either 2 whole eggs or the equivalent amount of yolk-free eggs daily for 4 weeks. Following a 4-week washout, subjects continued on to the alternate dietary treatment arm. Fasting blood samples were collected before and after each dietary treatment to measure oxidized low-density lipoprotein (oxLDL), paraoxonase 1 (PON1) arylesterase activity, and serum amyloid A (SAA). For statistical analysis, baseline values were subtracted from 4-week values. The changes on each treatment were compared using Wilcoxon matched-pairs signed rank test.

Results:
The median change in oxLDL was -2.1 U/L (interquartile range: -4.6 to 3.5 U/L) following whole egg treatment and 0.75 U/L (interquartile range: -3.3 to 6.2 U/L) following yolk-free egg treatment, however these changes were not significantly different between treatments (p = 0.31). Similarly, there were no significant effects of dietary treatment on PON1 activity, despite a significant increase in activity from baseline to 4 weeks on whole egg treatment (p = 0.014). The median change in SAA was 2.5 mg/L (interquartile range: -0.65 to 9.4 mg/L) after whole egg treatment and -1.0 mg/L (interquartile range: -6.6 to 4.5 mg/L) after yolk-free egg treatment, however these changes were not significantly different between treatments (p = 0.12).

Conclusions:
Daily consumption of whole eggs versus yolk-free eggs did not affect oxidative stress or inflammatory markers in healthy, postmenopausal women. In addition, the changes in PON1 activity following each dietary treatment were not different, even though there was a significant increase in PON1 activity from baseline to 4 weeks on the whole egg treatment. A longer intervention may be needed to distinguish the effects of different diets on PON1 activity.




Funding Source: American Egg Board

CoAuthors: Jody Randolph – University of California, Davis; Lisa Sawrey-Kubicek – University of California, Davis; Chenghao Zhu – University of California, Davis; Romina Sacchi – University of California, Davis; Angela Zivkovic – University of California, Davis; Francene Steinberg – University of California, Davis

Allison S. Bardagjy

student
University of California, Davis
Davis, California