Whole Egg Consumption Prevents Diminished Serum 25-Hydroxycholecalciferol Concentrations in Type 2 Diabetic Rats.
J Agric Food Chem
; 64(1): 120-4, 2016 Jan 13.
Article
en En
| MEDLINE
| ID: mdl-26673201
ABSTRACT
Type 2 diabetes (T2D) is characterized by vitamin D deficiency owing to increased urinary loss of 25-hydroxycholecalciferol (25D). Whole eggs are a rich source of vitamin D, particularly 25D, the circulating form that reflects status. Zucker diabetic (type 2) fatty (ZDF) rats and their lean counterparts were fed casein- or whole egg-based diets for 8 weeks. Whole egg consumption attenuated both hyperglycemia and hypertriglyceridemia, as well as reduced weight gain in ZDF rats compared to casein-fed diabetic rats. Circulating 25D was lower in casein-fed ZDF rats compared to lean controls; however, ZDF rats fed whole egg exhibited the same circulating 25D concentration as casein-fed lean rats. These data suggest that dietary whole egg can attenuate metabolic anomalies, as well as maintain normal circulating 25D concentrations in T2D rats. This finding may support new dietary recommendations targeting vitamin D deficiency prevention in T2D.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Calcifediol
/
Diabetes Mellitus Tipo 2
/
Huevos
Tipo de estudio:
Prognostic_studies
Límite:
Animals
/
Humans
/
Male
Idioma:
En
Revista:
J Agric Food Chem
Año:
2016
Tipo del documento:
Article
País de afiliación:
Estados Unidos