Determining Dietary Pattern Accompanying Egg Intake Using Remote Food Photography Method
| Status: | Completed |
|---|---|
| Conditions: | Endocrine, Diabetes, Diabetes |
| Therapuetic Areas: | Endocrinology |
| Healthy: | No |
| Age Range: | 18 - 65 |
| Updated: | 1/16/2019 |
| Start Date: | May 22, 2018 |
| End Date: | October 3, 2018 |
Recent epidemiological studies show that egg consumption is associated with insulin
resistance and altered glycemic control. For this study, the investigators hypothesize that
this association is due to dietary patterns associated with egg consumption, such as
saturated fat, and not the consumption of eggs per se. This study will be conducted in two
parts that will be conducted simultaneously. Part I will utilize an ecological momentary
assessment approach in which dietary patterns associated with egg intake will be determined
using an objective measurement of food intake called remote food photography method. In Part
II, a randomized partial crossover study will be conducted on the same sample of subjects to
test the effects of egg consumption, saturated fat consumption, and consumption of the
combination of eggs and saturated fat on glucose, insulin, and hunger and satiety hormone
levels.
resistance and altered glycemic control. For this study, the investigators hypothesize that
this association is due to dietary patterns associated with egg consumption, such as
saturated fat, and not the consumption of eggs per se. This study will be conducted in two
parts that will be conducted simultaneously. Part I will utilize an ecological momentary
assessment approach in which dietary patterns associated with egg intake will be determined
using an objective measurement of food intake called remote food photography method. In Part
II, a randomized partial crossover study will be conducted on the same sample of subjects to
test the effects of egg consumption, saturated fat consumption, and consumption of the
combination of eggs and saturated fat on glucose, insulin, and hunger and satiety hormone
levels.
Eggs are nutrient dense, convenient, affordable, and provide key macro and micronutrients in
one's diet. Despite having a lot of benefits of consuming eggs in relation to health recent
epidemiological studies raise health concerns about egg intake for subgroups of people. For
instance, under free-living conditions, higher egg intake is associated with increased
cardiovascular disease (CVD) risk in diabetic individuals as well as increased risk of
developing type 2 diabetes. However, these studies do not establish that egg consumption
"causes" health issues.
It is also possible that the association of egg intake with increased CVD risk in diabetics,
or with a greater risk of developing diabetes, is simply due to the other foods that people
usually eat with eggs, such as saturated fats, and not due to eggs per se.
For part I, the investigators propose to test this hypothesis by determining the food intake
of 48 non-diabetic individuals under free-living conditions using the remote food photography
method (RFPM), which uses smartphone technology. The frequency of egg consumption will be
obtained using a food frequency questionnaire (FFQ). In addition, participants will record
their food intake using food record diary and a 24-hour food recall method. Energy intake
information gathered from RFPM will be compared with the 7-day food record and the 24-hour
recall.
Next, for part II, the same study participants will be offered four separate test breakfasts
of similar calories, containing 1) Eggs; 2) Eggs with a high amount of saturated fat; 3)
Cereal breakfast (neither eggs nor saturated fat); or 4) Cereal breakfast with a high amount
of saturated fat. Alteration of blood glucose, insulin, hunger, and satiety hormones
(ghrelin, PYY, GLP-1), and metabolic rate will be measured before and after each breakfast in
part II.
The investigators expect to determine if the purported association of eggs to alterations in
glucose control and related metabolic alterations are independent of eggs, but mainly due to
saturated fat is eaten along with eggs rather than the egg consumption itself.
one's diet. Despite having a lot of benefits of consuming eggs in relation to health recent
epidemiological studies raise health concerns about egg intake for subgroups of people. For
instance, under free-living conditions, higher egg intake is associated with increased
cardiovascular disease (CVD) risk in diabetic individuals as well as increased risk of
developing type 2 diabetes. However, these studies do not establish that egg consumption
"causes" health issues.
It is also possible that the association of egg intake with increased CVD risk in diabetics,
or with a greater risk of developing diabetes, is simply due to the other foods that people
usually eat with eggs, such as saturated fats, and not due to eggs per se.
For part I, the investigators propose to test this hypothesis by determining the food intake
of 48 non-diabetic individuals under free-living conditions using the remote food photography
method (RFPM), which uses smartphone technology. The frequency of egg consumption will be
obtained using a food frequency questionnaire (FFQ). In addition, participants will record
their food intake using food record diary and a 24-hour food recall method. Energy intake
information gathered from RFPM will be compared with the 7-day food record and the 24-hour
recall.
Next, for part II, the same study participants will be offered four separate test breakfasts
of similar calories, containing 1) Eggs; 2) Eggs with a high amount of saturated fat; 3)
Cereal breakfast (neither eggs nor saturated fat); or 4) Cereal breakfast with a high amount
of saturated fat. Alteration of blood glucose, insulin, hunger, and satiety hormones
(ghrelin, PYY, GLP-1), and metabolic rate will be measured before and after each breakfast in
part II.
The investigators expect to determine if the purported association of eggs to alterations in
glucose control and related metabolic alterations are independent of eggs, but mainly due to
saturated fat is eaten along with eggs rather than the egg consumption itself.
Inclusion Criteria:
- 48 non-diabetic individuals (fasting glucose < 126 mg/dL)
- Male or female
- BMI from greater or equal to 20 to lesser or equal 60 kg/m2
- Age: 18 - 65 years
Exclusion Criteria:
- Diabetes
- On antidiabetes medication
- Pregnant or lactating females
- Having a history of gestational diabetes
- Having an unstable cardiac condition
- Having a major systemic illness
- Having a history of drug abuse
- Having a history of eating disorders
- Having uncontrolled hypothyroidism
- Having familial hyperlipidemias
- Having allergies sensitivity to or dislike of eggs
- Consumption of < 1 egg per week
- Attempting to lose weight
- On medications that may influence or inhibit appetite, sensory functioning, or hormone
signaling- e.g. antibiotics, anti-depressants, obesity medications. Weight loss > 5%
in the past 3 months
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