Benefits of Eggs in Combination With a Plant-based Diet

Completed · Not applicable

Conditions studied: Coronary Artery Disease, Diabetes, Metabolic Syndrome

In brief

The main objective of the study is to demonstrate that the inclusion of eggs to a plant-based diet will not increase the risk for heart disease but will increase the concentration of lutein and zeaxanthin, two important antioxidants and will also increase choline, an important component of membrane phospholipids.

Key facts

Study ID

NCT04234334

Run by

University of Connecticut

People needed

24

Starts

2020-01-13

Expected to finish

2022-08-31

Last updated by the study team

2022-11-03

Who can join

Age: 35 and older, up to 70. Sex: any. Healthy volunteers: accepted.

You may qualify if…

• All genders
• 35-70 years
• Metabolic syndrome (based on 3 out of 5 characteristics: waist circumference. 88 cm for women and > 102 cm for men; plasma triglycerides > 150 mg/dL, blood pressure > 135/85 mm Hg, fasting glucose > 100 mg/dL and HDL < 40 mg/dL for men and < 50 mg/dL for women)
• Willing to consume a spinach omelet made with 2 eggs or the equivalent amount of egg substitute daily for 4 weeks each
• Willing to follow a plant-based diet for 13 weeks
• Not have cardiovascular disease, high cholesterol, diabetes, cancer, liver or renal disease
• Proficient in English

You may not qualify if…

• Self-reported diabetes, cardiovascular disease, history of stroke, liver disease or cancer
• Taking glucose lowering medications
• Triglycerides > 500 mg/dL
• Cholesterol > 240 mg/dL
• Blood pressure > 145/100 mm Hg
• Allergic to eggs or spinach

Where it is running

• Department of Nutritional Sciences — Storrs, Connecticut, United States

Full record on ClinicalTrials.gov

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