Eggs modulate the inflammatory response to carbohydrate restricted diets in overweigh

[Squarecube]

I saw this on the Bernstein site and figured some here might want to see it too. The study was sponsored by the "egg board" of course, but still it looks good. So eat your eggs and eat some more.

http://www.nutritionandmetabolism.com/content/5/1/6

Eggs modulate the inflammatory response to carbohydrate restricted diets in overweight men

Abstract

Background
Carbohydrate restricted diets (CRD) consistently lower glucose and insulin levels and improve atherogenic dyslipidemia [decreasing triglycerides and increasing HDL cholesterol (HDL-C)]. We have previously shown that male subjects following a CRD experienced significant increases in HDL-C only if they were consuming a higher intake of cholesterol provided by eggs compared to those individuals who were taking lower concentrations of dietary cholesterol. Here, as a follow up of our previous study, we examined the effects of eggs (a source of both dietary cholesterol and lutein) on adiponectin, a marker of insulin sensitivity, and on inflammatory markers in the context of a CRD.

Methods
Twenty eight overweight men [body mass index (BMI) 26-37 kg/m2] aged 40-70 y consumed an ad libitum CRD (% energy from CHO:fat:protein = 17:57:26) for 12 wk. Subjects were matched by age and BMI and randomly assigned to consume eggs (EGG, n=15) (640 mg additional cholesterol/day provided by eggs) or placebo (SUB, n=13) (no additional dietary cholesterol). Fasting blood samples were drawn before and after the intervention to assess plasma lipids, insulin, adiponectin and markers of inflammation including C-reactive protein (CRP), tumor necrosis factor-alpha (TNF-I+/-), interleukin-8 (IL-8), monocyte chemoattractant protein-1 (MCP-1), intercellular adhesion molecule-1 (ICAM-1), and vascular cell adhesion molecule-1(VCAM-1).

Results
Body weight, percent total body fat and trunk fat were reduced for all subjects after 12 wk (P < 0.0001). Increases in adiponectin were also observed (P < 0.01). Subjects in the EGG group had a 21% increase in this adipokine compared to a 7% increase in the SUB group (P < 0.05). Plasma CRP was significantly decreased only in the EGG group (P < 0.05). MCP-1 levels were decreased for the SUB group (P< 0.001), but unchanged in the EGG group. VCAM-1, ICAM-1, TNF-alpha and IL-8 were not modified by CRD or eggs.

Conclusions
A CRD with daily intake of eggs decreased plasma CRP and increased plasma adiponectin compared to a CRD without eggs. These findings indicate that eggs make a significant contribution to the anti-inflammatory effects of CRD, possibly due to the presence of cholesterol, which increases HDL-C and to the antioxidant lutein which modulates certain inflammatory responses.

[Nancy LC]

Are they trying to say that low carb diets increase CRP?

[ruthla]

WTF?? Low carb diets with no cholesterol except for eggs? What on earth were they feeding these people? Protein powder and vegetable oils?

Any low-carb diet consisting of natural whole foods is going to have plenty of cholesterol from meats and possibly cheeses!

[rightnow]

I'm happy for any excuse to eat more eggs.

[mike_d]

We have previously shown that male subjects following a CRD experienced significant increases in HDL-C only if they were consuming a higher intake of cholesterol provided by eggs compared to those individuals who were taking lower concentrations of dietary cholesterol.Yep, that's me for sure. I eat several most days because they are a relatively inexpensive, but good source of protein that's easy to prepare.

Its news to me that LC causes inflammation-- I think they have it backwards. Sugar and carbs make me ache all over "no grain no pain."

[ChicknLady]

A proud moment for the girls. . . .

[locarbbarb]

Here it is, Mike...

LINK (http://www.inflammationfactor.com/research.php)

Effects of Low-Carb Diets on Inflammatory Markers
October 15, 2007
A new study finds that a low carb diet led to a greater decrease in inflammatory markers than a high fat diet--but only in those with high CRP levels to begin with. Those with low or moderate CRP levels saw a greater increase in inflammatory markers on the low carb diet, confirming previous research.
Read more about this study (see below)


Low-Carb Diet May Cut Heart Risks in Severely Obese

ISLAMABAD: A low-carbohydrate diet can help severely obese people improve their cholesterol levels, and it may curb markers of inflammation better than a reduced-fat diet, preliminary research suggests.

In obesity, the body tends to be in a state of chronic inflammation, and this inflammation is believed to conspire with others factors -- including high cholesterol -- to promote the hardened, narrowed arteries that can lead to heart attack and stroke.

Low-carb diets have been shown to cut excess pounds, but whether they reduce inflammation in the body has been unknown, according to the authors of the new study, led by Dr. Prakash Seshadri of the Philadelphia Veterans Affairs Medical Center.

Theoretically, the high fat content in low-carb diets could raise levels of an inflammatory marker in the blood called C-reactive protein, or CRP.

But when the researchers compared the effects of a low-carb diet with a traditional fat- and calorie-restricted diet among 78 extremely obese adults, they found that CRP levels typically fell to a greater degree with the carb-cutting diet.

Specifically, men and women whose CRP levels were high to begin with showed a greater CRP drop on the low-carb diet than with the low-fat regimen -- and most study participants did start out with high levels. However, those with lower to moderate CRP saw their levels go up on the low-carb plan.

The significance of the findings is not fully clear, and they should be considered "exploratory," Seshadri’s team reports in the American Journal of Medicine.

Still, the low-carb diet showed some other advantages over its low-fat counterpart, according to the report. While both diets generally showed similar benefits for participants’ cholesterol levels, one type of "bad" cholesterol known as large very low-density lipoprotein (VLDL) declined to a greater degree with the low-carb diet.

This subtype of LDL cholesterol is rich in blood fats called triglycerides, the researchers note, and studies have linked it to the progression of artery disease.

In addition, the low-carb group lost more weight after six months -- an average of 11 pounds more than those following a fat-conscious menu. The low-carb group ate about 43 percent of their calories from fat, compared with 33 percent in the reduced-fat group; but they also consumed fewer daily calories.

The low-carb group did, however, show an increase in chylomicrons, tiny particles containing fat and cholesterol that are deposited in the blood during digestion. This finding, the authors note, "is of potential concern."

They say more research is needed to see how the metabolic effects in this study influence the long-term risk of cardiovascular disease.

Next is chylomicrons......

[tom sawyer]

Looks like they are just saying that LC with eggs is better than LC without. Their conclusion that it is something to do with increased cholesterol consumption, seems to be speculation.

I'm with the rest of you egg eaters. Any excuse to down a few more.

[mike_d]

Cholesterol in eggs can raise total LDL, but new tests like VAP show its not harmful. Another egg board study:

http://www.medicinenet.com/script/main/art.asp?articlekey=55676

[francisstp]

What they're saying is that the previously observed anti-inflammatory effect of low-carb diets is (at least partly) attributable to eggs. IOW, they're not challenging the fact that CRD is anti-inflammatory, they're trying to explain why it is.

These findings indicate that eggs make a significant contribution to the anti-inflammatory effects of CRD

They were feeding cholesterol-free liquid eggs to the control group (to act as placebo and, I guess, make the diet easier to follow), so indeed cholesterol appears to be responsible for the anti-inflammation effect.

Good news either way. I was making myself a 4-egg omelette this afternoon (started IF yesterday, yay!) when I quickly realized that wasn't going to be enough to cover the mountain of sausage and broccoli in the skillet! So 5 it's been.

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[KarenJ]

They were feeding cholesterol-free liquid eggs to the control group (to act as placebo and, I guess, make the diet easier to follow), so indeed cholesterol appears to be responsible for the anti-inflammation effect.


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Thanks for that. I was wondering how they could make a placebo that looked, tasted (etc) like eggs. Egg beaters never crossed my mind as a placebo.

The SUB group was eating their normal diet (thinking they may or not be eating cholesterol free eggs), and the EGG group was getting the 640 mg additional cholesterol from the real eggs.

That's kind of a cute little study!

[mike_d]

I just modulated a couple HB eggs with mayo, mustard and wasabi as part of my IF dinner :yum: