Whole egg consumption compared with yolk-free egg increases the cholesterol efflux capacity of high-density lipoproteins in overweight, postmenopausal women

Abstract

Background Postmenopausal women are at higher risk for cardiovascular disease (CVD) than their younger counterparts. HDL cholesterol is a biomarker for CVD risk, but the function of HDL may be more important than HDL cholesterol in deciphering disease risk. Although diet continues to be a cornerstone of treatment and prevention of CVD, little is known about how diet affects the functionality of HDL. Objectives The aim of this study was to characterize the effects of whole eggs compared with yolk-free eggs on HDL function and composition in overweight, postmenopausal women and determine how changes in HDL composition are related to HDL functional parameters. Methods The study was a 14-wk, single-blind, randomized crossover dietary trial with two 4-wk intervention periods in 20 overweight, postmenopausal women. The crossover treatments were frozen breakfast meals containing 100 g of liquid (∼2) whole eggs compared with 100 g of (∼2) yolk-free eggs per day, separated by a 4-wk washout. Fasting blood samples were taken at the beginning and end of each treatment period to determine the effects on HDL composition and function. Results Cholesterol efflux capacity increased in the whole-egg treatment (mean ± SD percentage change: +5.69% ± 9.9%) compared with the yolk-free egg treatment (−3.69% ± 5.3%) (P < 0.01), but there were no other significant changes in HDL functions or antioxidant or inflammatory markers. ApoA-I, total cholesterol (TC), LDL cholesterol, and HDL cholesterol also did not change in response to the egg treatment. Conclusions The consumption of 2 whole eggs/d by overweight, postmenopausal women showed a significant increase in cholesterol efflux capacity. This increase in cholesterol efflux capacity was seen without significant changes in apoA-I, TC, LDL cholesterol, or HDL cholesterol, supporting the idea that HDL function rather than HDL cholesterol should be addressed in this population. This trial was registered at clinicaltrials.gov as NCT02445638.

Relationship Between HDL Functional Characteristics and Cardiovascular Health and Potential Impact of Dietary Patterns: A Narrative Review

“…Virgin olive oil and whole grains were independently associated with increased cholesterol efflux capacity, nuts and legumes were independently associated with increased PON1 antioxidant activity, and fish consumption was associated with increased PON1 and decreased CETP activity. This supports the limited existing data of other food interventions (virgin olive oil, lycopene-rich diet, nuts and eggs) within a healthy diet that have been shown to increase HDL functionality [78,79,80,81,82].…”

The HDL lipidome is widely remodeled by fast food versus Mediterranean diet in 4 days

“…A study done by Andersen et al reported the PL, CE and free cholesterol proportion to be 46.0, 40.4, and 5.1 % (wt), respectively, in human subjects with MetS, and Camont et al reported the three major HDL lipid classes in similar proportions(Camont et al 2013). A study done by Sawrey-Kubicek et al found reported more PC (36.3%), TG (13.9%) and SM (8.5%), and less CE (25.9%) in postmenopausal women(Sawrey-Kubicek et al 2019). HDL lipidome composition was also reviewed byKontush et al,…”

Label-Free LC-MS/MS Analysis Reveals Different Proteomic Profiles between Egg Yolks of Silky Fowl and Ordinary Chickens

“…Eggs are rich in cholesterol, approximately 213 mg per egg, mainly in the yolk [ 50 ]. Clinical studies have shown that more cholesterol was detected in blood samples from women consuming whole eggs compared to a yolk-free diet [ 51 ]. High cholesterol levels make some people tend to limit the consumption of eggs, particularly yolks.…”