Daily egg consumption in hyperlipidemic adults - Effects on endothelial function and cardiovascular risk

Nutrition Journal

Table 4 Sustained Phase: Mean Change in Outcome Measures after Six Weeks of Treatment

Variable	Egg (n = 36)	Egg substitute (n = 36)	p-value
Endothelial Function
Flow Mediated Dilatation (%)
Baseline	5.6 ± 3.9	5.8 ± 3.9	0.78
6 Weeks	5.3 ± 4.1	6.9 ± 4.0
Change	-0.1 ± 1.5 (P = 0.80)	1.0 ± 1.2 (P < 0.01)	<0.01
Adjusted change†	-0.2 ± 1.3 (P = 0.35)	0.9 ± 1.4 (P < 0.01)	< 0.01
Stimulus adjusted response measure
Baseline	0.08 ± 0.10	0.06 ± 0.06	0.39
6 Weeks	0.08 ± 0.11	0.09 ± 0.09
Change	0.01 ± 0.05 (P = 0.54)	0.03 ± 0.06 (P < 0.01)	0.07
Lipid Panel
Total Cholesterol (mg/dL)
Baseline	244 ± 24	244 ± 24	1.00
6 Weeks	239 ± 27	227 ± 27
Change	-5 ± 21 (P = 0.10)	-18 ± 18 (P < 0.01)	< 0.01
Low Density Lipoprotein (mg/dL)
Baseline	168 ± 17	168 ± 17
6 Weeks	165 ± 24	154 ± 24
Change	-2 ± 19 (P = 0.30)	-14 ± 20 (P < 0.01)	0.01
High Density Lipoprotein (mg/dL)
Baseline	52 ± 15	52 ± 15	1.00
6 Weeks	51 ± 14	50 ± 13
Change	-1 ± 11 (P = 0.53)	-2 ± 10 (P = 0.15)	0.63
Triglycerides (mg/dL)
Baseline	132 ± 52	132 ± 52	1.00
6 Weeks	118 ± 47	116 ± 50
Change	-14 ± 37 (P = 0.02)	-18 ± 43 (P = 0.03)	0.83
Total Cholesterol to High Density Lipoprotein Ratio
Baseline	5.0 ± 1.3	5.0 ± 1.3	1.00
6 Weeks	5.0 ± 1.2	4.8 ± 1.3
Change	-0.06 ± 0.66 (P = 0.54)	-0.21 ± 0.82 (P = 0.11)	0.38
Body composition
Weight (kg)
Baseline	81 ± 19	81 ± 19	1.00
6 Weeks	82 ± 18	82 ± 18
Change	0.4 ± 2.3 (P = 0.33)	0.7 ± 2.4 (P = 0.08)	0.52
Body Mass Index (kg/m²)
Baseline	29.2 ± 4.5	29.2 ± 4.5	1.00
6 Weeks	29.3 ± 4.3	29.5 ± 4.5
Change	0.2 ± 0.8 (P = 0.13)	0.4 ± 0.9 (P = 0.04)	0.56

Values are mean ± SD; p-value obtained from ANOVA for repeated measurements except otherwise stated; p-values in parenthesis indicate within-group p-values; *p-value obtain from student ttest; Change = 6 Weeks - Baseline; † obtained from generalized linear models, controlling for age, blood pressure, LDL and BMI

ISSN: 1475-2891