title: Egg Consumption Increases Vitamin E Absorption from Co-Consumed Raw Mixed Vegetables in Healthy Young Men.
abstract: BACKGROUND
  Most people living in the United States underconsume vitamin E, and dietary approaches to increase the absorption of vitamin E may help individuals to meet their body's needs.
  
  
  OBJECTIVE
  We assessed the effect of adding cooked whole egg to a raw mixed-vegetable salad on α-tocopherol and γ-tocopherol absorption.
  
  
  METHODS
  With the use of a randomized-crossover design, 16 healthy young men [mean ± SD age: 24 ± 4 y; mean ± SD body mass index (in kg/m2): 24 ± 2] consumed the same salad (all served with 3 g canola oil) with no egg [control (CON)], with 75 g cooked egg [low egg (LE)], or with 150 g cooked egg [high egg (HE)]; a 1-wk dietary washout period was included between trials. For the first 7 d of each trial, participants consumed a low-vitamin E diet to reduce plasma vitamin E concentrations. Blood was collected hourly for 10 h and the triacylglycerol-rich lipoprotein fractions (TRLs) were isolated. α-Tocopherol and γ-tocopherol concentrations in TRLs were analyzed and composite areas under the curve (AUCs) were calculated.
  
  
  RESULTS
  The α-tocopherol 0- to 10-h AUCs (AUCs0-10 h) in TRLs was higher (P < 0.05) for the HE trial (least-squares mean ± SE: 981 ± 162 nmol/L ⋅ 10 h) than for the LE (311 ± 162 nmol/L ⋅ 10 h) and CON (117 ± 162 nmol/L ⋅10 h) trials, which did not differ from one another. The γ-tocopherol AUCs0-10 hin TRLs was also higher (P < 0.05) for the HE trial (402 ± 54 nmol/L ⋅ 10 h) than for the CON trial (72 ± 54 nmol/L ⋅ 10 h).
  
  
  CONCLUSIONS
  The consumption of cooked whole eggs is an effective way to increase the absorption of α-tocopherol and γ-tocopherol from a co-consumed meal that naturally contains vitamin E, such as a raw mixed-vegetable salad, in healthy young men. This trial was registered at clinicaltrials.gov as NCT01951313.
authors.affiliation: Departments of Nutrition Science and.
authors.forename: Jung Eun
authors.initials: JE
authors.lastname: Kim
authors.affiliation: Departments of Nutrition Science and.|Food Science, Purdue University, West Lafayette, IN.
authors.forename: Mario G
authors.initials: MG
authors.lastname: Ferruzzi
authors.affiliation: Departments of Nutrition Science and campbellw@purdue.edu.
authors.forename: Wayne W
authors.initials: WW
authors.lastname: Campbell
mesh_terms: D000328:Adult; D019540:Area Under Curve; D018592:Cross-Over Studies; D004032:Diet; D004041:Dietary Fats / Q000008:administration & dosage; D004531:Eggs; D006801:Humans; D008074:Lipoproteins; D008297:Male; D062407:Meals; D009747:Nutritional Physiological Phenomena; D014675:Vegetables / Q000737:chemistry* / Q000378:metabolism*; D014810:Vitamin E / Q000097:blood / Q000493:pharmacokinetics*; D055815:Young Adult
chemical_list: D004041:Dietary Fats; D008074:Lipoproteins; D014810:Vitamin E
keywords: eggs; triacylglycerol-rich lipoprotein fractions; vegetable salad; α-tocopherol absorption; γ-tocopherol absorption