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Replacing carbohydrate during a glucose challenge with the egg white portion or whole eggs protects against postprandial impairments in vascular endothelial function in prediabetic men by limiting increases in glycaemia and lipid peroxidation.
- Source :
- British Journal of Nutrition; 2/14/2018, Vol. 119 Issue 3, p259-270, 12p
- Publication Year :
- 2018
-
Abstract
- Eggs attenuate postprandial hyperglycaemia (PPH), which transiently impairs vascular endothelial function (VEF). We hypothesised that co-ingestion of a glucose challenge with egg-based meals would protect against glucose-induced impairments in VEF by attenuating PPH and oxidative stress. A randomised, cross-over study was conducted in prediabetic men (n 20) who ingested isoenegertic meals (1674 kJ (400 kcal)) containing 100 g glucose (GLU), or 75 g glucose with 1·5 whole eggs (EGG), seven egg whites (WHITE) or two egg yolks (YOLK). At 30 min intervals for 3 h, brachial artery flow-mediated dilation (FMD), plasma glucose, insulin, cholecystokinin (CCK), lipids (total, LDL- and HDL-cholesterol; TAG), F<subscript>2</subscript>-isoprostanes normalised to arachidonic acid (F<subscript>2</subscript>-IsoPs/AA), and methylglyoxal were assessed. In GLU, FMD decreased at 30-60 min and returned to baseline levels by 90 min. GLU-mediated decreases in FMD were attenuated at 30-60 min in EGG and WHITE. Compared with GLU, FMD<subscript>AUC</subscript> was higher in EGG and WHITE only. Relative to baseline, glucose increased at 30-120 min in GLU and YOLK but only at 30-90 min in EGG and WHITE. Glucose<subscript>AUC</subscript> and insulin<subscript>AUC</subscript> were also lower in EGG and WHITE only. However, CCK<subscript>AUC</subscript> was higher in EGG and WHITE compared with GLU. Compared with GLU, F<subscript>2</subscript>-IsoPs/AA<subscript>AUC</subscript> was lower in EGG and WHITE but unaffected by YOLK. Postprandial lipids and methylglyoxal did not differ between treatments. Thus, replacing a portion of a glucose challenge with whole eggs or egg whites, but not yolks, limits postprandial impairments in VEF by attenuating increases in glycaemia and lipid peroxidation. [ABSTRACT FROM AUTHOR]
- Subjects :
- BLOOD sugar analysis
EPITHELIAL cells
EGGS
ALDEHYDE analysis
LIPID analysis
ARACHIDONIC acid
CARBOHYDRATES
CHOLECYSTOKININ
CROSSOVER trials
DIABETES
HYPERGLYCEMIA
INGESTION
INSULIN
LIPID peroxidation (Biology)
OXIDATIVE stress
BRACHIAL artery
RANDOMIZED controlled trials
PHYSIOLOGY
THERAPEUTICS
CELL physiology
Subjects
Details
- Language :
- English
- ISSN :
- 00071145
- Volume :
- 119
- Issue :
- 3
- Database :
- Complementary Index
- Journal :
- British Journal of Nutrition
- Publication Type :
- Academic Journal
- Accession number :
- 128269307
- Full Text :
- https://doi.org/10.1017/S0007114517003610