Evaluation of Egg Consumption and Its Enrichment With Annatto on Cardiovascular Risk and Satiety in Healthy Adults

Evaluation of the Effects of Egg Consumption and Its Enrichment With Annatto on Biomarkers of Cardiovascular Risk and Satiety in Adults.

Healthy adult volunteers (n= 105; 18-59 years) were randomly allocated to consume daily for 8 weeks, either two whole eggs (egg group), two whole eggs added with annatto (annatto-enriched egg group), or two egg whites (control). Volunteers were asked to continue with the habitual physical activity and diet, except for the consumption of additional eggs, egg whites or annatto.

It is hypothesized that participants consuming eggs would have a less atherogenic lipid profile, feel more satisfied and increase antioxidant levels in blood, compared to the control group. Participants in the annatto-enriched egg group would have greater antioxidant capacity than the egg group and compared to control.

Inclusion Criteria:

• Age: 18-59 years
• Body Mass Index (BMI): 18,5 - 29,9 kg/m2
• Healthy volunteers
• Good disposition to consume either eggs, egg whites or eggs added with annatto
• To have signed the informed consent

Exclusion Criteria:

• Fasting blood triglycerides > 500mg/dL, Total Cholesterol > 240mg/dL, glucose > 126mg/dL or diabetes.
• Blood pressure: >140/90 mmHg.
• History or having any of the following: liver, kidney, or heart disease, cancer, endocrine or gastrointestinal disorders -especially those that limit food absorption.
• Use of medications to lower blood lipids or glucose.
• Consumption of multivitamins or nutraceuticals.
• Plan to lose body weight, pregnancy or breastfeeding.
• Any known allergy or intolerance to eggs or annatto.