NCT05088577

Evaluation of Egg Consumption and Its Enrichment With Annatto on Cardiovascular Risk and Satiety in Healthy Adults

Evaluation of the Effects of Egg Consumption and Its Enrichment With Annatto on Biomarkers of Cardiovascular Risk and Satiety in Adults.

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 105 (actual)
• Sponsor: Universidad de Antioquia · Academic / Other
• Sex: All
• Age: 18 Years – 59 Years
• Healthy volunteers: Accepted

Summary

Healthy adult volunteers (n= 105; 18-59 years) were randomly allocated to consume daily for 8 weeks, either two whole eggs (egg group), two whole eggs added with annatto (annatto-enriched egg group), or two egg whites (control). Volunteers were asked to continue with the habitual physical activity and diet, except for the consumption of additional eggs, egg whites or annatto. It is hypothesized that participants consuming eggs would have a less atherogenic lipid profile, feel more satisfied and increase antioxidant levels in blood, compared to the control group. Participants in the annatto-enriched egg group would have greater antioxidant capacity than the egg group and compared to control.

Conditions

• Healthy Volunteers

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	Whole egg	Daily consumption of two whole eggs during 8 weeks
DIETARY_SUPPLEMENT	Annatto-enriched egg	Daily consumption of two whole eggs enriched with annatto during 8 weeks
DIETARY_SUPPLEMENT	Egg whites - Control	Daily consumption of two eggs whites during 8 weeks

Timeline

• Start date: 2019-10-11
• Primary completion: 2020-12-18
• Completion: 2020-12-18
• First posted: 2021-10-22
• Last updated: 2021-10-29

Locations

1 site across 1 country: Colombia