Eggs as Part of a Healthy Breakfast
This trial is active, not recruiting.
|Treatments||eggs - 2 per day for breakfast, 1 packet of oatmeal per day|
|Sponsor||University of Connecticut|
|Start date||July 2014|
|End date||December 2014|
|Trial size||50 participants|
|Trial identifier||NCT02297464, H14-032|
Contrary to popular belief, previous studies have demonstrated beneficial effects of whole egg consumption in modifying biomarkers indicative of a greater risk of coronary heart disease (CHD), chronic inflammation, and insulin resistance. The following study is designed to conduct a comprehensive evaluation of consuming an egg-based breakfast compared to an oatmeal-based breakfast on lipid biomarkers, oxidative stress, inflammation, insulin sensitivity, and satiety in young, healthy men and women. The investigators hypothesize that the consumption of 2 eggs per day will not negatively impact plasma lipids in a young, healthy population.
|Intervention model||crossover assignment|
Spectrophotometry, NMR and ELISA will assess plasma lipids.
time frame: 1 year
Visual analog scales (VAS) and ELISA assays will assess satiety.
time frame: 1 year
Male or female participants from 18 years up to 30 years old.
Inclusion Criteria: - BMI 18.5-30, willing to consume eggs and oatmeal daily, proficient in English, and with a healthy lipid profile. Exclusion Criteria: - Currently have liver disease, renal disease, diabetes, cancer, history of stroke or heart disease - Currently taking glucose lowering drugs or supplements - Plasma triglycerides >500 mg/dL, glucose >126, total cholesterol >240 - Pregnant, lactating, or have endocrine or metabolic disorders - BMI ≥ 30 - Blood pressure > 140/90 (average of 3 readings) - Allergies to eggs - Celiac disease or gluten sensitivity
|Official title||Eggs as Part of a Healthy Breakfast: Lack of Association With Heart Disease Risk|
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