Influence of Resistance Training Combined with Daily Consumption of an Egg-based or Bagel-based Breakfast on Risk Factors for Chronic Diseases in Healthy Untrained Individuals

Clayton, Zachary S.; Scholar, Kylee R; Shelechi, Mahshid; Hernández, Lisa M.; Barber, Anjee; Petrisko, Yumi; Hooshmand, Shirin; Kern, Mark

doi:10.1080/07315724.2014.946622

Cited by 13 publications

(17 citation statements)

References 32 publications

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“…A decrease in insulin sensitivity was also observed after a single breakfast rich in SFA. 49 Similar results were reported by Clayton et al, 50 who assessed the relationship between breakfast composition and changes in insulin sensitivity over a period of 12 weeks. The subjects, who were divided into 2 groups, consumed isocaloric breakfasts consisting of 2 eggs and extras (43% carbohydrates, 25% protein, 32% fats) or a bagel (68% carbohydrates, 17% protein, 15% fats).…”

Section: Low-carbohydrate Diets and Irsupporting

confidence: 75%

“…Many researchers have found that diets with modified levels of particular FA, low-glycemic-index diets, the Dietary Approaches to Stop Hypertension (DASH diet), and the Mediterranean diet have positive effects. [42][43][44][45][46][47][48][49][50][51][52] The relationship between IR and the Mediterranean diet, the DASH diet and a vegetarian diet An analysis of the data obtained from the patients of the Third National Health and Nutrition Examination Survey (NHANES III) showed that scores indicating the similarity of the respondents' diet to the Mediterranean diet were associated with lower BMI and waist circumference. Lower waist circumference correlated with lower glycated hemoglobin levels, fasting insulin levels and HOMA-IR index values.…”

Section: Diets Used In Irmentioning

confidence: 99%

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Dietary support in insulin resistance: An overview of current scientific reports

Gołąbek¹,

Regulska−Ilow²

2019

Adv Clin Exp Med

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Over the past 30 years, a significant increase in the prevalence of insulin resistance (IR) has been observed. It is associated with more frequent occurrence of impaired glucose tolerance, diabetes, excessive weight, cardiovascular diseases, and endocrine disorders. The results of current studies do not indicate a necessity to exclude dairy products from the diet of insulin-resistant individuals. In addition, it has been found that moderate amounts of alcohol as part of a balanced, low-energy diet do not have a negative effect on insulin sensitivity. The authors of recent studies emphasize the importance of reducing the intake of simple sugars, especially from sweet drinks, sweets and excessive fruit juice consuption. Many studies have demonstrated the beneficial effects of consuming complex, low-glycemic-index carbohydrates that are rich in dietary fiber. An insulin-resistant patient's diet should be rich in whole grains and high amounts of non-starchy vegetables and raw fruit. The beneficial effect of the Dietary Approaches to Stop Hypertension (DASH diet) and the Mediterranean diet has been confirmed. The positive correlation between low-carbohydrate and very-low-carbohydrate diets requires confirmation in long-term studies with the participation of insulinresistant patients. Research shows the benefits of increased calorific intake during the first half of the day, especially from a high-energy and low-glycemic-index breakfast. Furthermore, many researchers indicate that slow and mindful eating is a significant component of an appropriate diet for insulin-resistant individuals.

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Section: Low-carbohydrate Diets and Irsupporting

confidence: 75%

Section: Diets Used In Irmentioning

confidence: 99%

Dietary support in insulin resistance: An overview of current scientific reports

Gołąbek¹,

Regulska−Ilow²

2019

Adv Clin Exp Med

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“…Of the more recent studies completed ( Table 2 ), five of the seven studies have shown no adverse effects on the lipid profile following a high egg intake [ 66 , 67 , 68 , 70 , 71 ] and two have shown improvements in circulating lipids with an increased egg consumption [ 61 , 69 ].…”

Section: Controlled Prospective Studies Of the Effects Of A High Ementioning

confidence: 99%

Egg Consumption and Human Cardio-Metabolic Health in People with and without Diabetes

et al. 2015

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The guidelines for dietary cholesterol and/or egg intake for both the general population and those at higher risk of cardiovascular disease (for example, people with type 2 diabetes mellitus (T2DM)) differ between countries, and even for different specialist societies in a country. The disparity between these guidelines is at least in part related to the conflicting evidence as to the effects of eggs in the general population and in those with T2DM. This review addresses the effect of eggs on cardiovascular disease (CVD) risk from both epidemiological research and controlled prospective studies, in people with and without cardio-metabolic disease. It also examines the nutritional qualities of eggs and whether they may offer protection against chronic disease. The evidence suggests that a diet including more eggs than is recommended (at least in some countries) may be used safely as part of a healthy diet in both the general population and for those at high risk of cardiovascular disease, those with established coronary heart disease, and those with T2DM. In conclusion, an approach focused on a person’s entire dietary intake as opposed to specific foods or nutrients should be the heart of population nutrition guidelines.

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“…Historically, consumers were discouraged from consuming whole egg due to the relatively high content of dietary cholesterol in egg yolk. Yet, previous studies showed no relation between the whole egg intake and blood cholesterol concentration [ 26 , 27 , 28 ]. Several scientific researchers suggest a reconsideration of recommendations to limit dietary cholesterol and egg cholesterol consumption due to conflicting evidence [ 29 , 30 ].…”

Section: Discussionmentioning

confidence: 99%

Dietary Cholesterol Contained in Whole Eggs Is Not Well Absorbed and Does Not Acutely Affect Plasma Total Cholesterol Concentration in Men and Women: Results from 2 Randomized Controlled Crossover Studies

Kim

Campbell

2018

Nutrients

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Whole egg is a food source of dietary cholesterol and inconsistent research findings exist about the effect of dietary cholesterol from whole egg on blood cholesterol concentration. We assessed the effect of co-consuming cooked whole egg (CWE) on dietary cholesterol absorption from two randomized-crossover studies. For study 1, 16 men consumed raw vegetables with no egg, 75 g CWE, or 150 g CWE. For study 2, 17 women consumed cooked vegetables with no egg or 100 g CWE. Triacylglycerol-rich lipoprotein fractions (TRL) were isolated from collected blood. In study 1, total-cholesterol areas under the curve (AUC)0–10h in TRL were not different but triacylglycerol AUC0–10h in TRL was greater for 150 g CWE vs. 75 g CWE and no egg. Similarly, in study 2, total-cholesterol AUC0–10h in TRL was not different but triacylglycerol AUC0–10h in TRL was greater for 100 g CWE vs. no egg. In both studies, whole egg consumption did not affect plasma total-cholesterol AUC0–10h, while triacylglycerol AUC0–10h was increased. These results suggest that the dietary cholesterol in whole egg was not well absorbed, which may provide mechanistic insight for why it does not acutely influence plasma total-cholesterol concentration and is not associated with longer-term plasma cholesterol control.

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Influence of Resistance Training Combined with Daily Consumption of an Egg-based or Bagel-based Breakfast on Risk Factors for Chronic Diseases in Healthy Untrained Individuals

Abstract: Overall, daily breakfasts including two eggs for twelve weeks did not adversely affect lipids during a resistance training program and promoted improvements in plasma TG.

Cited by 13 publications

References 32 publications

Dietary support in insulin resistance: An overview of current scientific reports

Dietary support in insulin resistance: An overview of current scientific reports

Egg Consumption and Human Cardio-Metabolic Health in People with and without Diabetes

Dietary Cholesterol Contained in Whole Eggs Is Not Well Absorbed and Does Not Acutely Affect Plasma Total Cholesterol Concentration in Men and Women: Results from 2 Randomized Controlled Crossover Studies

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