Effects of Egg Consumption on Carotenoid Absorption From Co-consumed, Non-Egg Food

June 17, 2014 updated by: Wayne Campbell, Purdue University

EffectEffects of Egg Consumption on Carotenoid Absorption From Co-consumed, Non-Egg Food

The 2010 Dietary Guidelines for Americans emphasizes consumption of 4.5 cups of fruits and vegetables daily but average intake of US adults is only 2.6 cups. This low consumption of fruits and vegetables results in limited availability of certain nutrients found in these foods such as carotenoids. Dietary carotenoids have health beneficial properties and are known to fight against disease. Eggs are known to be a good source of carotenoids and eggs may improve the absorption of carotenoids found in co-consumed fruits and vegetables. Therefore, we are interested to see if consuming eggs with a mixed-vegetable salad will increase carotenoid absorption.

Study Overview

Status

Completed

Conditions

Intervention / Treatment

Detailed Description

The 2010 Dietary Guidelines for Americans emphasizes consumption of 4.5 cups of fruits and vegetables daily. However, average fruit and vegetable intake of US adults is only 2.6 cups. This low consumption of fruits and vegetables may further result in the limited availability of fat soluble, health-promoting, phytochemicals such as carotenoids from these foods. Dietary carotenoids have beneficial biological properties including antioxidant and anti-inflammatory effects and scientific research supports the protective effects of carotenoids against many degenerative diseases, including cardiovascular diseases, age-related macular degeneration, and some types of cancer. Therefore, either low intake or inefficient bioavailability of carotenoids from fruits and vegetables may reduce their potential effectiveness as disease preventative compounds. The bioavailability of carotenoids from a meal can be affected by several factors, including food matrix, type of food processing or cooking, interactions with other dietary compounds during digestion and absorption, gut status which may affect digestion and absorption processes, and nutritional status. Co-consumption of carotenoid rich foods with dietary lipids may be one of the most effective stimulators of carotenoid absorption among factors that influence their bioaccessibility and bioavailability. Eggs are known to be a highly bioavailable source of carotenoids, presumably due to the presence of lipid and phospholipid in egg yolk. The highly bioavailable nature of carotenoids from eggs suggest that egg derived factors may be leveraged to improve bioavailability of other carotenoids found in co-consumed fruits and vegetables. While promising, very limited data exist on the impact of a co-consumed food source of lipid, such as eggs, to enhance carotenoid absorption. This study is designed to assess the beneficial effects of egg consumption on carotenoids absorption from a complex meal, beyond those found in egg.

Study Type

Interventional

Enrollment (Actual)

17

Phase

  • Not Applicable

Contacts and Locations

This section provides the contact details for those conducting the study, and information on where this study is being conducted.

Study Locations

  • United States
    • Indiana
      • West Lafayette, Indiana, United States, 47907
        • Purdue University

Participation Criteria

Researchers look for people who fit a certain description, called eligibility criteria. Some examples of these criteria are a person's general health condition or prior treatments.

Eligibility Criteria

Ages Eligible for Study

19 years to 45 years (Adult)

Accepts Healthy Volunteers

No

Genders Eligible for Study

Male

Description

Inclusion Criteria:

Male 19 to 45y BMI 18.5-29.9kg/m2 generally healthy non-smoker

Exclusion Criteria:

Female deep vein thrombosis intestinal disorders fasting blood glucose >110mg/dL smoking drinking more than 3 alcoholic drinks per day taking lipid-lowering medications or dietary supplements affecting plasma cholesterol concentration.

Study Plan

This section provides details of the study plan, including how the study is designed and what the study is measuring.

How is the study designed?

Design Details

  • Primary Purpose: Basic Science
  • Allocation: N/A
  • Interventional Model: Single Group Assignment
  • Masking: Single

Arms and Interventions

Participant Group / Arm
Intervention / Treatment
Experimental: Egg consumption
No egg 75g of scrambled eggs 150g of scrambled eggs
Other: Egg consumption
Subjects will participate in 3 testing days (randomized, crossover design). Each day, the subject will consume a carefully portioned mix-vegetable salad without eggs (C, control); 75g (about 1½ eggs) scrambled whole egg (LE, low egg), and 150g (about 3 eggs) scrambled whole egg (HE, high egg). Prior to each testing day, subjects will consume a low-carotenoid diet for 7 days to reduce blood carotenoid concentration. In the testing day, blood collected every 60 minutes for 10 hours will be processed to analyze carotenoid and vitamin E concentrations. At the 5-h time point, subjects will be fed a low fat (< 2g) and low carotenoid (< 2000µg) meal as the 2nd meal.

What is the study measuring?

Primary Outcome Measures

Outcome Measure
Measure Description
Time Frame
Carotenoids absorption
Time Frame: 6-8 weeks
Carotenoids absorption Area under the curve of carotenoids such as lutein, zeaxanthin, α-carotene, α-cryptoxanthin, β-cryptoxanthin, β-carotene, and lycopene and vitamin E in plasma triacylglycerol rich lipoproteins fractions
6-8 weeks

Collaborators and Investigators

This is where you will find people and organizations involved with this study.

Sponsor

Purdue University

Collaborators

American Egg Board

Investigators

  • Principal Investigator: Wayne W Campbell, Ph.D, Purdue University

Publications and helpful links

The person responsible for entering information about the study voluntarily provides these publications. These may be about anything related to the study.

General Publications

Study record dates

These dates track the progress of study record and summary results submissions to ClinicalTrials.gov. Study records and reported results are reviewed by the National Library of Medicine (NLM) to make sure they meet specific quality control standards before being posted on the public website.

Study Major Dates

Study Start

January 1, 2014

Primary Completion (Actual)

May 1, 2014

Study Completion (Actual)

May 1, 2014

Study Registration Dates

First Submitted

September 12, 2013

First Submitted That Met QC Criteria

September 25, 2013

First Posted (Estimate)

September 26, 2013

Study Record Updates

Last Update Posted (Estimate)

June 18, 2014

Last Update Submitted That Met QC Criteria

June 17, 2014

Last Verified

June 1, 2014

More Information

Terms related to this study

Keywords

Other Study ID Numbers

  • 1308013929

This information was retrieved directly from the website clinicaltrials.gov without any changes. If you have any requests to change, remove or update your study details, please contact register@clinicaltrials.gov. As soon as a change is implemented on clinicaltrials.gov, this will be updated automatically on our website as well.

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