Chie Taguchi1, Yoshimi Kishimoto2, Norie Suzuki-Sugihara3, Emi Saita1, Mika Usuda4, Wei Wang4, Yasunobu Masuda4, Kazuo Kondo1,5. 1. Endowed Research Department "Food for Health", Ochanomizu University, Tokyo, Japan. 2. Endowed Research Department "Food for Health", Ochanomizu University, Tokyo, Japan. Email: kishimoto.yoshimi@ocha.ac.jp. 3. Department of Nutrition and Food Science, Graduate School of Humanities and Sciences, Ochanomizu University, Tokyo, Japan. 4. R&D Division, Kewpie Corporation, Tokyo, Japan. 5. Institute of Life Innovation Studies, Toyo University, Gunma, Japan.
Abstract
BACKGROUND AND OBJECTIVES: Eggs, an important source of high-quality protein, contain a variety of key nutrients and antioxidants. Here we conducted an intervention study to evaluate whether the additional consumption of one egg per day would affect the daily nutritional intakes and blood antioxidant status in Japanese woman university students. METHODS AND STUDY DESIGN: For 4 weeks, the 14 subjects were provided a nutritious breakfast including one boiled egg, and they were asked to keep a daily dietary record. RESULTS: The subjects' daily energy intake during the intervention did not differ compared to the baseline, whereas the protein energy ratio and cholesterol intake were significantly increased. The subjects' consumption of confectionery during the intervention was significantly decreased compared to the pre-trial period. The total score of adherence to the food-based Japanese dietary guidelines for a healthy diet during the intervention was higher than that at baseline. The analysis of fasting blood samples showed that the subjects' serum lipids levels were not altered, whereas their malondialdehyde modified low-density lipoprotein (MDA-LDL) levels and the oxidative susceptibility of LDL were significantly reduced after the intervention. More importantly, serum folic acid levels were significantly increased. CONCLUSIONS: Our results suggest that regular egg consumption at breakfast can help improve the daily nutritional status and dietary habits and also ameliorate certain indices of antioxidant status in young women.
BACKGROUND AND OBJECTIVES: Eggs, an important source of high-quality protein, contain a variety of key nutrients and antioxidants. Here we conducted an intervention study to evaluate whether the additional consumption of one egg per day would affect the daily nutritional intakes and blood antioxidant status in Japanese woman university students. METHODS AND STUDY DESIGN: For 4 weeks, the 14 subjects were provided a nutritious breakfast including one boiled egg, and they were asked to keep a daily dietary record. RESULTS: The subjects' daily energy intake during the intervention did not differ compared to the baseline, whereas the protein energy ratio and cholesterol intake were significantly increased. The subjects' consumption of confectionery during the intervention was significantly decreased compared to the pre-trial period. The total score of adherence to the food-based Japanese dietary guidelines for a healthy diet during the intervention was higher than that at baseline. The analysis of fasting blood samples showed that the subjects' serum lipids levels were not altered, whereas their malondialdehyde modified low-density lipoprotein (MDA-LDL) levels and the oxidative susceptibility of LDL were significantly reduced after the intervention. More importantly, serum folic acid levels were significantly increased. CONCLUSIONS: Our results suggest that regular egg consumption at breakfast can help improve the daily nutritional status and dietary habits and also ameliorate certain indices of antioxidant status in young women.
Authors: Ijaz Ul Haq; Zahula Mariyam; Min Li; Xiaojia Huang; Pan Jiang; Falak Zeb; Xiaoyue Wu; Qing Feng; Ming Zhou Journal: Int J Environ Res Public Health Date: 2018-09-03 Impact factor: 3.390
Authors: Jéssica Vicky Bernardo de Oliveira; Raquel Patrícia Ataíde Lima; Rafaella Cristhine Pordeus Luna; Alcides da Silva Diniz; Aléssio Tony Cavalcanti de Almeida; Naila Francis Paulo de Oliveira; Maria da Conceição Rodrigues Gonçalves; Roberto Texeira de Lima; Flávia Emília Leite de Lima Ferreira; Sônia Cristina Pereira de Oliveira Ramalho Diniz; Alexandre Sergio Silva; Ana Hermínia Andrade E Silva; Darlene Camati Persuhn; Maria José de Carvalho Costa Journal: PLoS One Date: 2020-12-16 Impact factor: 3.240