Egg Effects on the Immunomodulatory Properties of HDL
| Status: | Active, not recruiting |
|---|---|
| Conditions: | Gastrointestinal |
| Therapuetic Areas: | Gastroenterology |
| Healthy: | No |
| Age Range: | 18 - 35 |
| Updated: | 4/4/2019 |
| Start Date: | September 7, 2018 |
| End Date: | July 1, 2019 |
The purpose of this study is to investigate the effects of egg intake on markers of HDL
function and immune inflammation in healthy adults.
function and immune inflammation in healthy adults.
28 healthy men and women (age 18-35 years old) will be recruited to participate in a 16-week
randomized crossover study. Upon enrollment, all subjects will enter a 4-week run-in egg-free
period where they will refrain from consuming any egg-based foods (Period 1). Subjects will
then enter the first intervention period, where they be randomly assigned to consume either 3
whole eggs/day or the equivalent amount of egg white-based egg substitute/day for 4 weeks
(Period 2). Afterwards, subjects will enter a 4-week washout period where egg-based foods are
restricted (Period 3), followed by a second intervention period, where they be assigned to
the alternative whole egg- or egg white-based treatment for 4 weeks (Period 4). Subjects will
come to the Department of Biology at Fairfield University every two weeks to check-in, and to
pick up their egg products during the intervention periods. Subjects will be asked to
maintain their normal diet and physical activity practices throughout all periods of the
study. Subjects will complete 5-day dietary records and physical activity logs at the end of
each study period.
randomized crossover study. Upon enrollment, all subjects will enter a 4-week run-in egg-free
period where they will refrain from consuming any egg-based foods (Period 1). Subjects will
then enter the first intervention period, where they be randomly assigned to consume either 3
whole eggs/day or the equivalent amount of egg white-based egg substitute/day for 4 weeks
(Period 2). Afterwards, subjects will enter a 4-week washout period where egg-based foods are
restricted (Period 3), followed by a second intervention period, where they be assigned to
the alternative whole egg- or egg white-based treatment for 4 weeks (Period 4). Subjects will
come to the Department of Biology at Fairfield University every two weeks to check-in, and to
pick up their egg products during the intervention periods. Subjects will be asked to
maintain their normal diet and physical activity practices throughout all periods of the
study. Subjects will complete 5-day dietary records and physical activity logs at the end of
each study period.
Inclusion Criteria:
- 18-35 years old
- Body mass index (BMI) < 30 kg/m2, or < 30% body fat for men and < 40% body fat for
women
- Willingness to consume eggs or egg whites on a daily basis during study periods
Exclusion Criteria:
- < 18 years old; > 35 years old
- BMI ≥ 30 kg/m2, or ≥ 30% body fat for men and ≥ 40% body fat for women
- Self-reported history of diabetes mellitus, coronary heart disease, stroke, renal
problems, liver disease, cancer, pregnancy or lactation, autoimmunity, chronic
infections, or egg allergy
- Taking lipid-lowering medications (e.g. statins, fibrates)
- A preexisting medical condition or implanted medical device that prevents
participation in bioelectrical impedance measurements of body composition
- Clinical lipid and glucose values that are highly elevated, including fasting
triglycerides levels higher than 500 mg/dL, fasting glucose higher than 126 mg/dL, and
plasma total cholesterol greater than 240 mg/dL
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