Eggs as Part of a Healthy Breakfast

Completed · Not applicable

Conditions studied: Cardiovascular Diseases

In brief

Contrary to popular belief, previous studies have demonstrated beneficial effects of whole egg consumption in modifying biomarkers indicative of a greater risk of coronary heart disease (CHD), chronic inflammation, and insulin resistance. The following study is designed to conduct a comprehensive evaluation of consuming an egg-based breakfast compared to an oatmeal-based breakfast on lipid biomarkers, oxidative stress, inflammation, insulin sensitivity, and satiety in young, healthy men and women. The investigators hypothesize that the consumption of 2 eggs per day will not negatively impact plasma lipids in a young, healthy population.

Key facts

Study ID

NCT02297464

Run by

University of Connecticut

People needed

50

Starts

2014-07-01

Expected to finish

2018-03-01

Last updated by the study team

2018-03-22

Who can join

Age: 18 and older, up to 30. Sex: any. Healthy volunteers: accepted.

You may qualify if…

• BMI 18.5-30, willing to consume eggs and oatmeal daily, proficient in English, and with a healthy lipid profile.

You may not qualify if…

• Currently have liver disease, renal disease, diabetes, cancer, history of stroke or heart disease
• Currently taking glucose lowering drugs or supplements
• Plasma triglycerides >500 mg/dL, glucose >126, total cholesterol >240
• Pregnant, lactating, or have endocrine or metabolic disorders
• BMI ≥ 30
• Blood pressure > 140/90 (average of 3 readings)
• Allergies to eggs
• Celiac disease or gluten sensitivity

Where it is running

• University of Connecticut — Storrs, Connecticut, United States

Full record on ClinicalTrials.gov

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