Cardioprotective Activities Of Whole Eggs On Vascular Endothelial Function In Prediabetic Adults
Condition: Prediabetes; Cardiovascular Disease
MeSH terms: Cardiovascular Diseases
Study type: Interventional

Summary: 
      Cardiovascular disease (CVD) is largely a lifestyle-related condition that is the #1 killer
      of adults in the United States. Our work is aimed at understanding how short-term increases
      in blood sugar, like those that accompany eating a meal, affect blood vessel function and the
      risk of CVD. This research is aimed at understanding how meals composed of eggs affect
      short-term increases in blood sugar from eating, which are connected with increased risk of
      CVD. In particular, the investigators are trying to identify a specific meal composed of
      either whole eggs, egg yolks, or egg whites, that best reduces acute increases in blood sugar
      brought on by meals that consist of majority carbohydrate. At the same time, the
      investigators are trying to explore the protective affects that eggs may have on blood vessel
      function and the reduction of CVD risk.
    

Detailed description: 
      Cardiovascular disease (CVD) is the leading cause of death in the United States [1]. The
      inability of your blood vessels to properly enlarge and shrink, known as vascular endothelial
      dysfunction (VED), is an early event leading to CVD and can be caused by postprandial
      hyperglycemia (PPH) [1] or short-term increases in blood sugar that occur after you have
      eaten. Although we do not know how this occurs, research shows that temporary increases in
      blood sugar impair the blood vessel's ability to properly enlarge and shrink. We also know
      that impaired vessel function is an early event leading to CVD and that research shows that
      short-term increases in blood sugar impair blood vessel function, even in healthy people [2].

      Because high blood levels of cholesterol increase CVD risk, this has triggered flawed
      guidelines to restrict cholesterol in our diet [3], including limiting egg consumption. The
      misguided fear towards eating eggs has been routinely challenged by large-scale studies
      failing to associate eggs with heart disease risk [4-8]. Research shows that eggs improve the
      functioning of insulin to reduce blood sugar [9]. They also contain bioactive peptides that
      may attenuate oxidative stress [10-11]. This provides rationale for their study as a dietary
      strategy to reduce PPH and VED. Thus, the objective of this study is to define the potential
      benefits of eggs and its components (egg yolk and egg whites) on blood vessel health in
      adults with prediabetes.
    

Intervention name(s): Glucose (100g); Glucose (75g); Whole Eggs; Egg Whites; Egg Yolks
Intervention type(s): Other; Other; Other; Other; Other
Intervention description(s): Ingestion of glucose (100g); Ingestion of glucose (75g); Ingestion of 1.5 whole eggs; Ingestion of 7 egg whites; Ingestion of 2 egg yolks
Allocation: Randomized
Intervention model: Crossover Assignment
Masking: None (Open Label)
Primary purpose: Prevention
Keywords: CVD; Hyperglycemia; Postprandial; Vascular Function