Consuming Two Eggs per Day, as Compared to an Oatmeal Breakfast, Decreases Plasma Ghrelin while Maintaining the LDL/HDL Ratio.
Eggs contain high quality protein, vitamins, minerals and antioxidants, yet regular consumption is still met with uncertainty. Therefore, the purpose of this study was to compare the effects of consuming two eggs per day or a heart-healthy oatmeal breakfast on biomarkers of cardiovascular disease (CVD) risk and satiety measures in a young, healthy population. Fifty subjects participated in a randomized crossover clinical intervention; subjects were randomly allocated to consume either two eggs or one packet of oatmeal per day for breakfast for four weeks. After a three-week washout period, participants were allocated to the alternative breakfast. Fasting blood samples were collected at the end of each intervention period to assess plasma lipids and plasma ghrelin. Subjects completed visual analog scales (VAS) concurrent to dietary records to assess satiety and hunger. Along with an increase in cholesterol intake, there were significant increases in both low-density lipoprotein (LDL) and high-density lipoprotein (HDL) cholesterol following the egg consumption period (p< 0.01). However, there was no difference in the LDL/HDL ratio, a recognized biomarker of CVD risk, nor in the plasma glucose, triglycerides or liver enzymes, between diet periods. Several self-reported satiety measures were increased following the consumption of eggs, which were associated with lower plasma ghrelin concentrations (p< 0.05). These results demonstrate that compared to an oatmeal breakfast, two eggs per day do not adversely affect the biomarkers associated with CVD risk, but increase satiety throughout the day in a young healthy population.
Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA. amanda.missimer@uconn.edu.
Amanda
A
Missimer
Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA. diana.dimarco@uconn.edu.
Diana M
DM
DiMarco
Department of Biology, Fairfield University, Fairfield, CT 06824, USA. candersen@fairfield.edu.
Catherine J
CJ
Andersen
Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA. ana.murillo_solis@uconn.edu.
Ana Gabriela
AG
Murillo
Department of Nutrition, Universidad Autonoma de Sinaloa, Culiacán 80040, Mexico. marveji@hotmail.com.
Marcela
M
Vergara-Jimenez
Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA. maria-luz.fernandez@uconn.edu.
Maria Luz
ML
Fernandez
D000293:Adolescent; D000328:Adult; D018554:Avena; D001786:Blood Glucose / Q000378:metabolism; D015992:Body Mass Index; D001835:Body Weight; D062408:Breakfast; D008076:Cholesterol, HDL / Q000097:blood*; D008078:Cholesterol, LDL / Q000097:blood*; D018592:Cross-Over Studies; D004032:Diet; D004531:Eggs; D005260:Female; D054439:Ghrelin / Q000097:blood*; D006801:Humans; D008297:Male; D012527:Satiation; D014280:Triglycerides / Q000097:blood; D055105:Waist Circumference; D055815:Young Adult
D001786:Blood Glucose; D008076:Cholesterol, HDL; D008078:Cholesterol, LDL; D054439:Ghrelin; D014280:Triglycerides
HDL-C; cardiovascular disease; cholesterol; eggs; oatmeal; satiety