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The effect of egg and its derivatives on vascular function: A systematic review of interventional studies
Hadi Emamat1, Ali Saneei Totmaj2, Hadith Tangestani3
1Student Research Committee, Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Insights
Consuming whole eggs does not negatively impact vascular function. Certain egg derivatives, like phospholipids, may even improve vascular health, warranting further investigation into their cardiovascular benefits.
Area of Science:
- Nutrition Science
- Cardiovascular Health
- Vascular Biology
Background:
- Cardiovascular diseases (CVDs) represent a significant global health burden.
- Atherosclerosis, a primary cause of CVDs, is characterized by vascular dysfunction.
- The impact of egg consumption on CVDs and vascular health requires clarification.
Purpose of the Study:
- To determine the effect of consuming eggs and their derivatives on vascular function.
- To evaluate the impact of egg intake on markers of atherosclerosis, such as flow-mediated dilatation (FMD) and pulse wave velocity (PWV).
Main Methods:
- A systematic literature search was conducted across PubMed, Scopus, and Google Scholar.
- Studies investigating egg or egg derivative intake and vascular function measurements were included.
- Seven trials published between 2005 and 2018 were analyzed.
Main Results:
- Whole egg consumption, both acute and chronic, showed no significant adverse effects on flow-mediated dilatation (FMD).
- Lutein-enriched egg yolk and ovalbumin hydrolysates did not significantly impact FMD or pulse wave velocity (PWV).
- Egg-yolk-derived phospholipids (PL) significantly increased FMD by 3.4%, and replacing glucose with eggs/egg whites improved postprandial FMD.
Conclusions:
- Whole egg consumption is not detrimental to vascular function, despite dietary cholesterol content.
- Specific egg derivatives, such as phospholipids, demonstrate potential benefits for vascular health.
- Further research is recommended to fully elucidate the cardiovascular effects of eggs and their components.
Background & Aims:
Cardiovascular diseases (CVDs) are considered as a major cause of health loss for all regions of the world. Atherosclerosis is one of the most important underlying causes of CVDs. Vascular dysfunction is the primary marker of atherosclerosis. Various studies have investigated the effect of egg intake on CVDs. This study aimed to determine the effect of egg and its derivatives consumption on vascular function.
Methods:
Using a comprehensive search strategy, the searching was conducted on PubMed, Scopus and Google Scholar search engines resources (from inception up to Feb 2020). Intended exposure and outcome were egg or its derivatives intake, and vascular function measuring methods, respectively.
Results:
A total of 35 papers were found through search databases. Finally, seven trials were included, which were published between 2005 and 2018. Results showed that acute and chronic consumption of whole eggs did not have a significant adverse effect on flow-mediated dilatation (FMD). Also, lutein-enriched egg yolk and egg ovalbumin-derived protein hydrolysate did not have significant positive effects on FMD and pulse wave velocity (PWV), respectively. However, one month egg-yolk-derived phospholipid (PL) preparation intervention increased FMD by 3.4% (p < 0.05), and replacing a portion of a glucose challenge with whole eggs or egg whites improved postprandial FMD (p < 0.05).
Conclusions:
We concluded that consumption of whole egg, despite being rich in cholesterol, has no adverse effect on vascular function, and even some of egg derivatives may improve vascular function. Further research is needed to justify the potential effects of egg or its derivatives on vascular function.
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