This study was published in Food and Function 2013 Jan 31;4(2):213-21
Study title and authors:
Egg intake improves carotenoid status by increasing plasma HDL cholesterol in adults with metabolic syndrome.
Blesso CN, Andersen CJ, Bolling BW, Fernandez ML.
Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA. maria-luz.fernandez@uconn.edu.
This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/23128450
The lead researcher of the study, Christopher Blesso from the University of Connecticut, notes that
metabolic syndrome is associated with reductions in levels of the carotenoids; lutein and zeaxanthin.
The objective of this study was to compare the effects of eggs (including the yolk) with yolk-free egg substitute on carotenoid levels in participants with metabolic syndrome. The study included 37 patients who consumed as part of a carbohydrate-restricted diet for 12 weeks either:
(i) Three whole eggs per day (yolk group).
(ii) The equivalent amount of yolk-free egg substitute (yolk free group).
The study found:
(a) The yolk group had significant increases in levels of lutein, zeaxanthin, and beta-carotene, while the yolk-free group had increases in levels of beta-carotene only.
(b) In the yolk group, levels of lutein and zeaxanthin were significantly increased in high density lipoprotein cholesterol and low density lipoprotein cholesterol.
In patients with metabolic syndrome, egg yolks may represent an important food source to improve their carotenoid levels and reduce their risk of cardiovascular disease and type two diabetes.
The objective of this study was to compare the effects of eggs (including the yolk) with yolk-free egg substitute on carotenoid levels in participants with metabolic syndrome. The study included 37 patients who consumed as part of a carbohydrate-restricted diet for 12 weeks either:
(i) Three whole eggs per day (yolk group).
(ii) The equivalent amount of yolk-free egg substitute (yolk free group).
The study found:
(a) The yolk group had significant increases in levels of lutein, zeaxanthin, and beta-carotene, while the yolk-free group had increases in levels of beta-carotene only.
(b) In the yolk group, levels of lutein and zeaxanthin were significantly increased in high density lipoprotein cholesterol and low density lipoprotein cholesterol.
In patients with metabolic syndrome, egg yolks may represent an important food source to improve their carotenoid levels and reduce their risk of cardiovascular disease and type two diabetes.
