NCT03577223

Egg Effects on the Immunomodulatory Properties of HDL

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 28 (actual)
• Sponsor: Fairfield University · Academic / Other
• Sex: All
• Age: 18 Years – 35 Years
• Healthy volunteers: Accepted

Summary

The purpose of this study is to investigate the effects of egg intake on markers of HDL function and immune inflammation in healthy adults.

Detailed description

28 healthy men and women (age 18-35 years old) will be recruited to participate in a 16-week randomized crossover study. Upon enrollment, all subjects will enter a 4-week run-in egg-free period where they will refrain from consuming any egg-based foods (Period 1). Subjects will then enter the first intervention period, where they be randomly assigned to consume either 3 whole eggs/day or the equivalent amount of egg white-based egg substitute/day for 4 weeks (Period 2). Afterwards, subjects will enter a 4-week washout period where egg-based foods are restricted (Period 3), followed by a second intervention period, where they be assigned to the alternative whole egg- or egg white-based treatment for 4 weeks (Period 4). Subjects will come to the Department of Biology at Fairfield University every two weeks to check-in, and to pick up their egg products during the intervention periods. Subjects will be asked to maintain their normal diet and physical activity practices throughout all periods of the study. Subjects will complete 5-day dietary records and physical activity logs at the end of each study period.

Conditions

• Lipid Metabolism
• Inflammation

Interventions

Type	Name	Description
OTHER	Whole Eggs	3 whole eggs per day for 4 weeks
OTHER	Egg White-Based Egg Substitute	3-egg equivalent of egg white-based egg substitute per day for 4 weeks

Timeline

• Start date: 2018-09-07
• Primary completion: 2019-05-15
• Completion: 2019-05-15
• First posted: 2018-07-05
• Last updated: 2021-05-28

Locations

1 site across 1 country: United States