The association between egg consumption and metabolic health status in overweight and obese adolescents

Tabatabaeyan, Ali; Lotfi, Keyhan; Mirzaei, Saeideh; Asadi, Ali; Akhlaghi, Masoumeh; Saneei, Parvane

doi:10.1038/s41598-023-30018-y

Cited by 3 publications

(3 citation statements)

References 41 publications

(37 reference statements)

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“…They contain protease inhibitors, nutrients and functional lipids, which highlights the importance of its consumption for human health, as well as disease prevention and treatment [44]. Higher egg consumption was negatively associated with a reduced chance of being metabolically unhealthy obese (muo) in overweight/obese adolescents, especially in boys and overweight individuals [45]. in addition, the use of satiety-inducing foods, such as eggs, can improve adherence to a calorie-restricted diet in children and improve outcomes.…”

Section: Discussionmentioning

confidence: 99%

Dietary patterns of children between the ages of 6–10 years from primary schools in Lesser Poland

Żwirska,

Bolesławska,

Jagielski

et al. 2024

fmpcr

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Background. knowledge of dietary patterns is crucial for dietary behaviours interventions.Objectives. The aim of the study was to describe the dietary patterns of children between the ages of 6-10 years from primary schools in lesser Poland. Material and methods. The study was carried out between 2008-2012 and included 1,140 children and their parents. The questionnaire for parents included socio-economic questions about the family, parents' education and frequency of consuming selected food products by children. The food frequency Questionnaire covered 21 selected food groups, and fast food and snacking were also asked about. based on anthropometric measurements, the body mass index (bmi) was calculated for each child. factor analysis and cluster analysis were used to identify individual dietary patterns of children. Results. Three cluster groups were distinguished showing the eating patterns of the children. Children from cluster 1 (healthy) showed the most health-promoting model of nutrition. They often consumed butter, vegetable oils, groats, pasta and rice, wholemeal bread, fish and fish products, red meat, eggs, raw vegetables, cooked vegetables, pulses, unsalted nuts and yellow cheese. The cluster representing the mixed feeding model ( 2) least frequently consumed salty snacks. Children from cluster 3 (unhealthy) more often consumed chips, crisps and salty sticks than cluster 2 and were more often overweight and obese than children from cluster 1. The education level and average monthly income were significantly higher in the families of children from the healthy cluster compared with those from the unhealthy cluster. Conclusions. Dietary patterns in children are influenced by socio-economic and parental education factors. overweight and obese children presented unhealthy nutrition behaviours.

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Section: Discussionmentioning

confidence: 99%

Dietary patterns of children between the ages of 6–10 years from primary schools in Lesser Poland

Żwirska,

Bolesławska,

Jagielski

et al. 2024

fmpcr

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“…Interestingly, reductions of body weight following dried whole egg intake has also been observed in diabetic and diet-induced obesity rat models [63,64]. Population-based and observational studies have also reported conflicting sex-specific differences in the effects of egg intake on body composition, with consumption of >50 g egg/day being associated with reduced risk of central obesity and body fat in females only in a study of 2241 Chinese adults (age 18-80 y) [65], whereas stronger protective associations between egg intake and reduced risk of being classified as metabolically unhealthily obese were observed in males [66]. In contrast, Shim and Seo [27] observed that an intake of 2-3 eggs/week and 4-6 eggs/week based on food frequency questionnaire responses were associated with higher body fat mass in males and females, respectively, in 13,366 adults from the Korea National Health and Nutrition Examination Surveys 2008-2011.…”

Section: Discussionmentioning

confidence: 99%

Consumption of Different Egg-Based Diets Alters Clinical Metabolic and Hematological Parameters in Young, Healthy Men and Women

Andersen,

Huang,

Zhai

et al. 2023

Nutrients

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Eggs—particularly egg yolks—are a rich source of bioactive nutrients and dietary compounds that influence metabolic health, lipid metabolism, immune function, and hematopoiesis. We investigated the effects of consuming an egg-free diet, three egg whites per day, and three whole eggs per day for 4 weeks on comprehensive clinical metabolic, immune, and hematologic profiles in young, healthy adults (18–35 y, BMI < 30 kg/m2 or <30% body fat for men and <40% body fat for women, n = 26) in a 16-week randomized, crossover intervention trial. We observed that average daily macro- and micronutrient intake significantly differed across egg diet periods, including greater intake of choline during the whole egg diet period, which corresponded to increased serum choline and betaine without altering trimethylamine N-oxide. Egg white and whole egg intake increased serum isoleucine while whole egg intake reduced serum glycine—markers of increased and decreased risk of insulin resistance, respectively—without altering other markers of glucose sensitivity or inflammation. Whole egg intake increased a subset of large HDL particles (H6P, 10.8 nm) and decreased the total cholesterol:HDL-cholesterol ratio and % monocytes in female participants using combined oral contraceptive (COC) medication (n = 11) as compared to female non-users (n = 10). Whole egg intake further increased blood hematocrit whereas egg white and whole egg intake reduced blood platelet counts. Changes in clinical immune cell counts between egg white and whole egg diet periods were negatively correlated with several HDL parameters yet positively correlated with measures of triglyceride-rich lipoproteins and insulin sensitivity. Overall, the intake of whole eggs led to greater overall improvements in micronutrient diet quality, choline status, and HDL and hematologic profiles while minimally—yet potentially less adversely—affecting markers of insulin resistance as compared to egg whites.

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“…Perbedaan harga ini merupakan peluang bagi peternak ayam petelur untuk meningkatkan pendapatan usahanya. Omega-3 pada telur dapat dihasilkan melalui manipulasi pakan dengan memasukkan suplemen omega-3 pada pakan ayam (National Institute of Health, 2017) (Tabatabaeyan et al, 2023). Penggunaan suplemen omega-3 sebanyak 5% dalam pakan ayam ras petelur dilaporkan dapat meningkatkan kandungan DHA (docosa hexanoat) 10 kali lipat dan menurunkan kadar kolesterol LDL (low density lipoprotein) sebanyak 50%.…”

Section: Pendahuluanunclassified

Pelatihan Pembuatan Pakan Layer Telur Omega-3 di DP3KB Kabupaten Jember

Tanjungsari,

Utomo,

Rinanti

et al. 2024

kontribusi

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Telur dapat ditingkatkan nilai gizinya dengan menjadikannya telur omega-3 yang kaya gizi dan baik dikonsumsi oleh segala rentang usia. Dinas Pemberdayaan Perempuan, Perlindungan Anak, Pengendalian Penduduk dan Keluarga Berencana atau disingkat DP3KB mempunyai tugas salah satunya adalah pemberdayaan perempuan dan keluarga berencana. Tujuan pengabdian masyarakat ini memberi pelatihan pembuatan pakan layer telur omega-3 sebagai upaya peningkatan asupan gizi keluarga dan pendapatan usaha di Kabupaten Jember. Kegiatan pengabdian ini dilaksanakan melalui 5 tahapan, yakni persiapan dan koordinasi, sosialisasi, pelatihan pembuatan pakan layer, pendampingan, dan evaluasi. Pada pelatihan ini pembuatan pakan layer dilakukan dengan menambahkan minyak ikan sebagai salah satu sumber omega-3 pada pakan ayam layer. Hasil pengabdian menunjukkan antusiasme peserta pelatihan mengikuti kegiatan pelatihan hingga selesai dan berhasil membuat pelet pakan layer telur omega-3 dengan benar. Hasil pengabdian ini akan dibagikan kepada kelompok binaan peternak perempuan untuk meningkatkan nilai jual telur dan sebagai pemenuh asupan gizi keluarga.

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The association between egg consumption and metabolic health status in overweight and obese adolescents

Cited by 3 publications

References 41 publications

Dietary patterns of children between the ages of 6–10 years from primary schools in Lesser Poland

Dietary patterns of children between the ages of 6–10 years from primary schools in Lesser Poland

Consumption of Different Egg-Based Diets Alters Clinical Metabolic and Hematological Parameters in Young, Healthy Men and Women

Pelatihan Pembuatan Pakan Layer Telur Omega-3 di DP3KB Kabupaten Jember

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