Egg Protein and Reduced Triglyceride Levels

Doses used in studies

%/day: 8 (median 8, IQR 8–8) — 1 study

Time to effect

Median: 3 weeks · IQR 3 weeks–3 weeks · Range 3 weeks–3 weeks — Reported in 1 of 1 study

1 of 1 paper

Replacement of Refined Starches and Added Sugars with Egg Protein and Unsaturated Fats Increases Insulin Sensitivity and Lowers Triglycerides in Overweight or Obese Adults with Elevated Triglycerides.

2017-07
RCT · n = 14
The Journal of nutrition 147(7)
- Kevin C Maki
- Orsolya M Palacios
- Emily Lindner
- Kristin M Nieman
- Marjorie Bell
- Jennifer Sorce

PubMed: 28515160
DOI: 10.3945/jn.117.248641

4 Insights on

Reduced Triglyceride Levels

High evidence
Clinical

TG and VLDL cholesterol concentrations were lowered by 18.5% (-35.7%, -6.9%) and 18.6% (-34.8%, -7.4%), respectively, after the Epro and UFA condition and by 2.5% (-13.4%, 17.0%) and 3.6% (-12.5%, 16.2%), respectively, after the carbohydrate diet condition (P < 0.002).

Effect: Beneficial
Effect size: Moderate
Significant: Yes
Dose: approximately 8% of energy