Investigating Age-dependent Effects of Egg Intake on HDL and Immune Profiles

University of Connecticut

Status: Active, not recruiting

Conditions: Inflammatory Response; Lipoproteins

Treatments: Other: Egg yolks; Other: Whole eggs; Other: Egg whites

Study type: Interventional

Funder types: Other

Identifiers

NCT06086795

H22-0174

AG221113 (Other Grant/Funding Number)

Details and patient eligibility

About

The goal of this intervention study is to determine whether consumption of different fractions of chicken eggs, including egg whites, egg yolks, and whole eggs, confer different changes in markers of HDL function and T cell profiles in younger vs. older men and women. The study will address the following objectives:

• Objective 1: Determine if daily consumption of egg fractions differentially alter HDL profiles across age groups.
• Objective 2: Determine if daily consumption of egg fractions differentially alter immune cell profiles across age groups.

Participants will be asked to consume egg whites, egg yolks, and whole eggs on a daily basis for 4-weeks each, and avoid eating eggs for a total of 8 weeks at different points in the study. Participants will additionally be provided guidance on following a generally healthy diet, and will be asked to complete surveys about dietary intake and physical activity, as well as provide blood samples throughout the course of the study.

Researchers will compare whether daily consumption of egg whites, egg yolks, and whole eggs differentially alter markers of HDL function and T cell profiles in younger vs. older adults.

Enrollment: 46 estimated patients

Sex: All

Ages: 18 to 75 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• 18-30 years old, or 50-75 years old (at time of screening)
• Body mass index (BMI) < 30 kg/m2
• Willing to consume whole eggs, egg whites, or egg yolks on a daily basis during study periods, and refrain from eating eggs during other study periods
• Do not fit any exclusion criteria

Exclusion criteria

• < 18 years old; 31-49 years old; > 75 years old
• BMI ≥ 30 kg/m2 or body weight < 110 pounds
• Weight changes > 10% over the last 4 weeks
• Self-reported history of diabetes, heart disease, stroke, renal or liver disease, cancer, eating disorders, certain severe and/or relapsing/remitting autoimmune, inflammatory, or metabolic diseases, chronic infections, scleroderma, blood clotting disorders, intravenous drug use, or current pregnancy or lactation
• Allergy or intolerance to eggs, egg components, or egg products
• Implanted medical device (e.g., pacemaker) or other health condition that would prevent measurement of body composition by bioelectrical impedance
• Highly elevated fasting lipid and glucose levels (triglyceride levels higher than 500 mg/dL, fasting glucose higher than 126 mg/dL), or total cholesterol < 120 mg/dL and HDL-cholesterol < 15 mg/dL
• Currently taking lipid-lowering medications (e.g. statins, fibrates), anti-inflammatory medications (e.g., NSAIDs, corticosteroids), or medications that primarily affect blood clotting (e.g., warfarin)

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: None (Open label)

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46 participants in 3 patient groups

Egg whites

Active Comparator group

Description:

3 large egg equivalent of liquid egg whites per day for 4 weeks

Treatment:

Other: Egg whites

Egg yolks

Experimental group

Description:

3 large egg equivalent of liquid egg yolks per day for 4 weeks

Treatment:

Other: Egg yolks

Whole eggs

Experimental group

Description:

3 large whole eggs per day for 4 weeks

Treatment:

Other: Whole eggs