egg-white and Cardiovascular-Diseases

While eggs are a low-cost source of protein, rich in macro- and micronutrients, the association of egg intake and cardiovascular disease (CVD) remains controversial. This study investigated the effect of egg consumption on CVD parameters. Eggs were boiled, separated into four fractions (whole egg, 50% yolk-reduced whole egg, egg yolk and egg white) and then freeze-dried. The different egg fractions or distilled water (control) were orally gavaged to adult male Wistar rats at 1 g kg. In comparison to the control group, none of the egg fractions affected body weight, food intake, plasma glucose or lipid profile. The yolk group experienced increased plasma alkaline phosphatase and creatinine levels, while egg white caused decreased plasma cholesterol and blood urea nitrogen. Whole egg and egg yolk increased blood pressure and mean hemoglobin concentration and the yolk increased liver lipid accumulation. Egg white decreased the white blood cell count and body fat lipids. No changes were found in basal heart rate or vascular functions in any of the groups.. Consumption of whole egg or egg yolk at the dosage given caused hypertension, with impairment of liver and kidney functions following the intake of yolk alone. However, egg white is beneficial for the cardiovascular system as it decreased plasma cholesterol and body fat accumulation. © 2020 Society of Chemical Industry.

Topics: Alkaline Phosphatase; Animals; Blood Pressure; Body Weight; Cardiovascular Diseases; Chickens; Cholesterol; Cooking; Creatinine; Egg White; Egg Yolk; Eggs; Humans; Liver; Male; Rats; Rats, Wistar

Topics: Animals; Aorta; Blood Pressure; Cardiovascular Diseases; Dose-Response Relationship, Drug; Egg White; Endothelium, Vascular; Male; Mercury; NADPH Oxidases; Oxidative Stress; Peptides; Peptidyl-Dipeptidase A; Phenylephrine; Rats; Rats, Wistar; Vasoconstrictor Agents