Whole Egg Intake Positively Influences Immune Status and HDL Levels Compared to Different Egg-Based Diets

by | Dec 13, 2023 | 2023, Blood Lipids, Cardiovascular Health, Choline, Proteins

Written by Taylor Woosley, Staff Writer. Following a whole egg diet increased choline and HDL levels, while improving immune and hematologic profiles in healthy male and female subjects compared to an egg white or egg-free diet. 

Protein - eggsEggs are a complete and cost-effective food source packed with macro- and micronutrients and provide around 6-7g protein per egg1. Eggs contain several nutritional components which protect against chronic disease, including lutein, zeaxanthin, choline, vitamin D, selenium, and vitamin A2. Furthermore, they are a natural source of antioxidants and contain omega-3 fatty acids, vitamin B12, and bioavailable iron3.

Past controversy around eggs centered on the high cholesterol content and its potential impact on cardiovascular disease (CVD) but newer evidence suggests a lesser impact of dietary cholesterol on CVD risk versus saturated fat4. Egg yolk is highly concentrated in lipids, vitamins, and minerals including low-density lipoproteins (LDL), high-density lipoproteins (HDLs), and 10% livetins and other soluble proteins5. Egg whites are rich in bioactive compounds with immunoprotective and antimicrobial properties such as ovalbumin, ovotransferrin, ovomucin, lysozyme, and avidin6.

Andersen et al. conducted a study to analyze the effects of an egg-free, egg white, and whole egg diet on clinical markers of diet quality, nutritional status, cardiometabolic risk, and hematologic profiles. Additionally, a subgroup analysis was performed to investigate whether the use of combined oral, hormone-based contraceptive (COC) medication in female subjects affected the response to the various egg diets. Subject inclusion consisted of healthy men and women aged 18-35 years old, with a BMI <30 kg/m2 or <30% body fat for men and <40% body fat for women, who were willing to consume eggs and egg whites throughout the study intervention. A medical questionnaire was completed to assess health history and medication/supplement use.

The 16-week study intervention followed a randomized cross-over design in which subjects partook in a 4-week egg-free diet run-in period and then were randomly assigned to consume either 3 large whole eggs daily (whole egg diet) or the equivalent of 3 large egg whites daily (egg white diet) for 4 weeks. Afterwards participants entered a 4-week egg-free washout period and were then assigned to the alternative whole egg or egg white diet for the last 4 weeks of the intervention. Eggs and egg whites were provided to all participants and all products were pasteurized and subjects were instructed to consume them at any point in the day. The egg white mixture contained egg whites, guar gum, and triethyl citrate.

26 subjects (21 females, 5 males) were included in the final analysis. 11 female participants were taking COC medication. All subjects completed a 5-day food and beverage intake record at the ends of week 4, 8, and 16 to analyze nutrient intake and compliance to the egg interventions. Body composition analysis was completed at the end of week 4, 8, and 16 to determine body weight and BMI using a Tanita SC-240 digital scale. Fasted blood samples were obtained at week 4, 8, and 16 to assess for complete blood cell counts and clinical metabolic parameters. Repeated measures ANOVA with pairwise comparisons was used to compare the effects of the various egg diets on clinical outcome measures. Independent t-tests were utilized to compare changes in outcome measures for the whole egg vs. egg white period between COC users (n = 11) vs. non-users (n = 10). Significant findings of the study are as follows:

  • COC users experienced a significant decrease in total cholesterol: HDL-C ratios between the egg white and whole diet periods compared to non-COC users. Furthermore, a significant increase was noted in HDL H6P, a subclass of large HDL, when following the whole egg diet compared to the egg-free and egg white diet periods (p < 0.05).
  • The egg white and whole egg diet periods resulted in increased serum isoleucine, while serum glycine increased in the whole egg diet only.
  • Although total red blood cell counts did not reach statistical significance, hematocrit increased after the whole egg diet compared to the egg-free diet. Additionally, the egg white and whole egg diet periods led to a decrease in platelets and these findings were also found in female subjects with COC use.

Results of the study show that consumption of whole eggs increased choline and HDL, immune, and hematologic profiles compared to the egg white and egg-free diet periods. Positive changes were noted regarding various CVD risk factors, especially an increase in HDL H6P. Further research including large sample sizes and various types of subjects is necessary to better comprehend the benefits of whole egg and egg white consumption.

Source: Andersen, Catherine J., Lindsey Huang, Fangyi Zhai, Christa Palancia Esposito, Julia M. Greco, Ruijie Zhang, Rachael Woodruff, Allison Sloan, and Aaron R. Van Dyke. “Consumption of Different Egg-Based Diets Alters Clinical Metabolic and Hematological Parameters in Young, Healthy Men and Women.” Nutrients 15, no. 17 (2023): 3747.

© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Posted December 13, 2023.

Taylor Woosley studied biology at Purdue University before becoming a 2016 graduate of Columbia College Chicago with a major in Writing. She currently resides in Glen Ellyn, IL.

References:

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