Positive effects of egg-derived phospholipids in patients with metabolic syndrome.
Adv Med Sci
; 61(1): 169-74, 2016 Mar.
Article
en En
| MEDLINE
| ID: mdl-26829066
ABSTRACT
PURPOSE:
Patients with metabolic syndrome (MBS) have an increased risk of all-cause mortality, especially from cardiovascular disease. Egg phospholipids (PL) have been shown to exert a positive impact on cholesterol metabolism and inflammation; eggs are an important source of PL. Our study examined potential effects of egg-yolk-derived PL in non-diabetic patients with MBS.METHODS:
The study group consisted of 40 patients with MBS diagnosed according to IDF criteria and divided into an experimental group receiving the PL preparation (n-6 n-3 fatty acids ratio 1.79) and the comparison group receiving an olive oil preparation, for one month (2012/2013year). The studied dosage was 45ml (15ml 3 times per day). It was a randomized, double blinded study.RESULTS:
The waist to hip ratio, GGTP levels, plasma platelet concentrations and flow mediated vasodilation of brachial artery (FMD) significantly improved in the experimental group. A significant decrease in daytime ABPM blood pressure was noticed in both groups.CONCLUSIONS:
A phospholipid-enriched diet caused a significant improvement of endothelial vasodilatory function and a significant decrease in waist to hip ratio. A significant decrease in daytime systolic blood pressure were observed in both the phospholipid-enriched and oil-olive group.Palabras clave
Texto completo:
1
Base de datos:
MEDLINE
Asunto principal:
Fosfolípidos
/
Síndrome Metabólico
/
Huevos
Tipo de estudio:
Clinical_trials
/
Risk_factors_studies
Idioma:
En
Revista:
Adv Med Sci
Asunto de la revista:
MEDICINA
Año:
2016
Tipo del documento:
Article