Faculty of Traditional Thai Medicine, Prince of Songkla University, Hat Yai, Thailand.
J Sci Food Agric. 2021 Jul;101(9):3942-3951. doi: 10.1002/jsfa.11034. Epub 2021 Feb 8.
While eggs are a low-cost source of protein, rich in macro- and micronutrients, the association of egg intake and cardiovascular disease (CVD) remains controversial. This study investigated the effect of egg consumption on CVD parameters. Eggs were boiled, separated into four fractions (whole egg, 50% yolk-reduced whole egg, egg yolk and egg white) and then freeze-dried. The different egg fractions or distilled water (control) were orally gavaged to adult male Wistar rats at 1 g kg rat body weight, each day for 8 weeks, following which basal blood pressure, heart rate, complete blood cell count, blood biochemistry, body fat and liver cell lipid accumulation were determined. The vascular functions of isolated thoracic aorta were studied using classical pharmacological techniques.
In comparison to the control group, none of the egg fractions affected body weight, food intake, plasma glucose or lipid profile. The yolk group experienced increased plasma alkaline phosphatase and creatinine levels, while egg white caused decreased plasma cholesterol and blood urea nitrogen. Whole egg and egg yolk increased blood pressure and mean hemoglobin concentration and the yolk increased liver lipid accumulation. Egg white decreased the white blood cell count and body fat lipids. No changes were found in basal heart rate or vascular functions in any of the groups.
Consumption of whole egg or egg yolk at the dosage given caused hypertension, with impairment of liver and kidney functions following the intake of yolk alone. However, egg white is beneficial for the cardiovascular system as it decreased plasma cholesterol and body fat accumulation. © 2020 Society of Chemical Industry.
鸡蛋是一种低成本的蛋白质来源，富含宏量和微量营养素，但鸡蛋摄入量与心血管疾病（CVD）之间的关联仍存在争议。本研究旨在探讨鸡蛋摄入对 CVD 参数的影响。将鸡蛋煮沸，分成四个部分（全蛋、蛋黄减少 50%的全蛋、蛋黄和蛋清），然后冻干。不同的鸡蛋部分或蒸馏水（对照）以 1g/kg 大鼠体重的剂量经口灌胃成年雄性 Wistar 大鼠，每天一次，连续 8 周，然后测定基础血压、心率、全血细胞计数、血液生化、体脂和肝细胞脂质积累。使用经典的药理学技术研究分离的胸主动脉的血管功能。
与对照组相比，鸡蛋各部分均未影响体重、食物摄入、血浆葡萄糖或血脂谱。蛋黄组的血浆碱性磷酸酶和肌酐水平升高，而蛋清组导致血浆胆固醇和血尿素氮降低。全蛋和蛋黄增加血压和平均血红蛋白浓度，蛋黄增加肝脏脂质积累。蛋清降低白细胞计数和体脂。各组基础心率或血管功能均无变化。
在给予的剂量下食用全蛋或蛋黄会导致高血压，单独摄入蛋黄会损害肝肾功能。然而，蛋清有益于心血管系统，因为它降低了血浆胆固醇和体脂的积累。© 2020 英国化学学会。
