Egg Consumption Modulates HDL Lipid Composition and Increases the Cholesterol-Accepting Capacity of Serum in Metabolic Syndrome

摘要: We recently demonstrated that daily whole egg consumption during moderate carbohydrate restriction leads to greater increases in plasma HDL-cholesterol (HDL-C) and improvements HDL profiles metabolic syndrome (MetS) when compared intake of a yolk-free substitute. further investigated the effects this intervention on composition function, hypothesizing phospholipid species present yolk modulate lipid increase cholesterol-accepting capacity subject serum. Men women classified with MetS were randomly assigned consume either three eggs (EGG, n = 20) per day or equivalent amount substitute (SUB, 17) throughout 12-week carbohydrate-restricted (25–30 % energy) diet. Relative other lipids, HDL-cholesteryl ester content increased all subjects, SUB group. Further, HDL-triacylglycerol was reduced EGG group subjects normal baseline HDL-C, resulting HDL-CE/TAG ratios both groups. Phospholipid analysis by mass spectrometry revealed became enriched phosphatidylethanolamine group, better reflected sphingomyelin product at week 12 baseline. macrophage cholesterol efflux serum from 12, whereas no changes observed Together, these findings suggest promotes favorable shifts function beyond increasing HDL-C MetS.