Eggs as Part of a Healthy Breakfast

Eggs as Part of a Healthy Breakfast: Lack of Association With Heart Disease Risk

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.

Inclusion Criteria:

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

Exclusion Criteria:

• 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