The influence of consuming an egg or an egg-yolk buttermilk drink for 12 wk on serum lipids, inflammation, and liver function markers in human volunteers

Baumgartner, Sabine; Kelly, Elton R.; Made, Sanne van der; Berendschot, Tos T. J. M.; Husche, Constanze; Lütjohann, Dieter; Plat, Jogchum

doi:10.1016/j.nut.2013.03.020

Cited by 47 publications

(47 citation statements)

References 51 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…None of the individuals participating in the study attained a lipoprotein level that was considered as abnormal. The data that are presented in a separate paper showed that the rise in serum LDL-C concentrations was less pronounced when egg yolk was incorporated into the buttermilk drink, suggesting that fractions in the buttermilk may influence dietary cholesterol absorption [35].…”

Section: Discussionmentioning

confidence: 96%

The Effect of Modified Eggs and an Egg-Yolk Based Beverage on Serum Lutein and Zeaxanthin Concentrations and Macular Pigment Optical Density: Results from a Randomized Trial

et al. 2014

Self Cite

View full text Add to dashboard Cite

Increasing evidence suggests a beneficial effect of lutein and zeaxanthin on the progression of age-related macular degeneration. The aim of this study was to investigate the effect of lutein or zeaxanthin enriched eggs or a lutein enriched egg-yolk based buttermilk beverage on serum lutein and zeaxanthin concentrations and macular pigment levels. Naturally enriched eggs were made by increasing the levels of the xanthophylls lutein and zeaxanthin in the feed given to laying hens. One hundred healthy volunteers were recruited and randomized into 5 groups for 90 days. Group one added one normal egg to their daily diet and group two received a lutein enriched egg-yolk based beverage. Group three added one lutein enriched egg and group four one zeaxanthin enriched egg to their diet. Group five was the control group and individuals in this group did not modify their daily diet. Serum lutein and zeaxanthin concentrations and macular pigment densities were obtained at baseline, day 45 and day 90. Macular pigment density was measured by heterochromatic flicker photometry. Serum lutein concentration in the lutein enriched egg and egg yolk-based beverage groups increased significantly (p<0.001, 76% and 77%). A strong increase in the serum zeaxanthin concentration was observed in individuals receiving zeaxanthin enriched eggs (P< 0.001, 430%). No changes were observed in macular pigment density in the various groups tested. The results indicate that daily consumption of lutein or zeaxanthin enriched egg yolks as well as an egg yolk-based beverage show increases in serum lutein and zeaxanthin levels that are comparable with a daily use of 5 mg supplements.Trial RegistrationClinicalTrials.gov NCT00527553

show abstract

Section: Discussionmentioning

confidence: 96%

The Effect of Modified Eggs and an Egg-Yolk Based Beverage on Serum Lutein and Zeaxanthin Concentrations and Macular Pigment Optical Density: Results from a Randomized Trial

et al. 2014

Self Cite

View full text Add to dashboard Cite

show abstract

“…Thus, one possible explanation for theinverse association between egg consumption and risk of NAFLD development may be due to the highcholesterol content of egg. Previous studieshave shown that a higher consumption of cholesterolis associated with NAFLD and its exacerbation[12,13,39,40]. In addition, the presence of high amount of cholesterol in diet is necessary for development of NAFLD[41].…”

Section: Discussionmentioning

confidence: 99%

“…In addition, the presence of high amount of cholesterol in diet is necessary for development of NAFLD[41]. Baumgartner et al[39] have shown that daily egg consumption increases serum cholesterol and LDL-C concentrations inwomen; however, there was no effects on markers for inflammation, endothelial activity, and liver function. Interestingly, the consumption of egg white hydrolyzed with pepsin considerably improved hepatic steatosis[42].…”

Section: Discussionmentioning

confidence: 99%

Egg consumption and risk of non-alcoholic fatty liver disease

Mokhtari¹,

Eslamparast²,

Hekmatdoost³

2017

WJH

View full text Add to dashboard Cite

AIMTo evaluate the association between egg consumption and risk of non-alcoholic fatty liver disease (NAFLD) development.METHODSThis case-control study was conducted on individuals who were referred to two hepatology clinics in Tehran, Iran in 2015. The study included 169 patients with NAFLD and 782 controls. Egg consumption was estimated using a validated food frequency questionnaire. The participants were categorized according to the frequency of their egg consumption during the previous year: Less than two eggs per week, two to three eggs per week, and four or more eggs per week.RESULTSIn the crude model, participants who consumed 2 to 3 eggs per week, were 3.56 times more likely to have NAFLD in comparison to those who consumed less than 2 eggs per week (OR: 3.56; 95%CI: 2.35-5.31). Adjustment for known risk factors of NAFLD strengthened this significant association so that individuals have consumed two to three eggs per week had 3.71 times higher risk of NAFLD than those who have eaten less than two eggs per week (OR: 3.71; 95%CI: 1.91, 7.75).CONCLUSIONOur data indicate that higher egg consumption in common amount of usage is associated with higher risk of NAFLD.

show abstract

“…Thus, it was necessary to disprove the hypothesis proposed by Baumgartner et al . () that buttermilk could hamper the increase in serum low‐density lipoprotein–cholesterol levels induced by egg yolk. In their study, 80 mL of buttermilk and 1.5 egg yolk were used for beverage preparation.…”

Section: Nutritional and Beneficial Health Characteristics Of Buttermilkmentioning

confidence: 99%

Current knowledge of buttermilk: Composition, applications in the food industry, nutritional and beneficial health characteristics

Ali

2018

Int J of Dairy Tech

View full text Add to dashboard Cite

Buttermilk is one of the most important by‐products of the dairy industry. Approximately 2 million tonnes were produced within the European Union in 2015. Recently, buttermilk has gained increasing attention due to its unique structure, characteristics, and promising applications. It is classified as a functional food because it contains water‐soluble components, polar lipids and milk fat globule membranes. This review is focused on buttermilk composition, global production, and applications in several food industries. Furthermore, the beneficial characteristics of buttermilk for human health are highlighted.

show abstract

The influence of consuming an egg or an egg-yolk buttermilk drink for 12 wk on serum lipids, inflammation, and liver function markers in human volunteers

Cited by 47 publications

References 51 publications

The Effect of Modified Eggs and an Egg-Yolk Based Beverage on Serum Lutein and Zeaxanthin Concentrations and Macular Pigment Optical Density: Results from a Randomized Trial

The Effect of Modified Eggs and an Egg-Yolk Based Beverage on Serum Lutein and Zeaxanthin Concentrations and Macular Pigment Optical Density: Results from a Randomized Trial

Egg consumption and risk of non-alcoholic fatty liver disease

Current knowledge of buttermilk: Composition, applications in the food industry, nutritional and beneficial health characteristics

Contact Info

Product

Resources

About