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The effect of a high-egg diet on cardiovascular risk factors in people with type 2 diabetes: the Diabetes and Egg (DIABEGG) s tu d y—a 3-m o randomized controlled trial.
- Source :
- American Journal of Clinical Nutrition; Apr2015, Vol. 101 Issue 4, p705-713, 9p
- Publication Year :
- 2015
-
Abstract
- Background: Previously published research that examined the effects of high egg consumption in people with type 2 diabetes (T2D) produced conflicting results leading to recommendations to limit egg intake. However, people with T2D may benefit from egg consumption because eggs are a nutritious and convenient way of improving protein and micronutrient contents of the diet, which have importance for satiety and weight management. Objective: In this randomized controlled study, we aimed to determine whether a high-egg diet (2 eggs/d for 6 d/wk) compared with a low-egg diet ( < 2 eggs/wk) affected circulating lipid profiles, in particular high-density lipoprotein (HDL) cholesterol, in overweight or obese people with prediabetes or T2D. Design: A total of 140 participants were randomly assigned to one of the 2 diets as part of a 3-mo weight maintenance study. Participants attended the clinic monthly and were instructed on the specific types of foods and quantities to be consumed. Results: There was no significant difference in the change in HDL cholesterol from screening to 3 mo between groups; the mean difference (95% CI) between high- and low-egg groups was +0.02 mmol/L (—0.03, 0.08 mmol/L; P = 0.38). No between-group differences were shown for total cholesterol, low-density lipoprotein cholesterol, triglycerides, or glycemic control. Both groups were matched for protein intake, but the high-egg group reported less hunger and greater satiety postbreakfast. Polyunsaturated fatty acid (PUFA) and monounsaturated fatty acid (MUFA) intakes significantly increased from baseline in both groups. Conclusions: High egg consumption did not have an adverse effect on the lipid profile of people with T2D in the context of increased MUFA and PUFA consumption. This study suggests that a high-egg diet can be included safely as part of the dietary management of T2D, and it may provide greater satiety. This trial was registered at the Australia New Zealand Clinical Trials Registry (http://www. anzctr.org.au/) as ACTRN12612001266853. Am J Clin Nutr 2015;101:705-13. [ABSTRACT FROM AUTHOR]
- Subjects :
- HYPOGLYCEMIC agents
EGGS
ANALYSIS of covariance
ANALYSIS of variance
ANTHROPOMETRY
APOLIPOPROTEINS
C-reactive protein
CHOLESTEROL
CLINICAL trials
CONFIDENCE intervals
DIABETES
DIET
FAT content of food
GLYCOSYLATED hemoglobin
HIGH density lipoproteins
HUNGER
HYPERCHOLESTEREMIA
LONGITUDINAL method
LOW density lipoproteins
METABOLIC regulation
TYPE 2 diabetes
NUTRITIONAL assessment
OBESITY
PREDIABETIC state
PROBABILITY theory
PSYCHOLOGICAL tests
QUESTIONNAIRES
REGRESSION analysis
RESEARCH funding
STATISTICAL sampling
SATISFACTION
STATISTICAL hypothesis testing
T-test (Statistics)
TRIGLYCERIDES
UNSATURATED fatty acids
STATISTICAL power analysis
BODY mass index
RANDOMIZED controlled trials
REPEATED measures design
FOOD diaries
DATA analysis software
DESCRIPTIVE statistics
Subjects
Details
- Language :
- English
- ISSN :
- 00029165
- Volume :
- 101
- Issue :
- 4
- Database :
- Complementary Index
- Journal :
- American Journal of Clinical Nutrition
- Publication Type :
- Academic Journal
- Accession number :
- 102204340
- Full Text :
- https://doi.org/10.3945/ajcn.114.096925