Egg Consumption Increases Vitamin E Absorption from Co-Consumed Raw Mixed Vegetables in Healthy Young Men
Egg Consumption Increases Vitamin E Absorption from Co-Consumed Raw Mixed Vegetables in Healthy Young Men
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DOI：
10.3945/jn.116.236307
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发表时间：
2016-11-01
影响因子：
4.2
通讯作者：
Campbell, Wayne W.
中科院分区：
文献类型：
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作者：
Kim, Jung Eun;Ferruzzi, Mario G.;Campbell, Wayne W.
背景：大多数生活在美国的人维生素E摄取量不足，增加维生素E吸收的饮食方法可能有助于满足个人身体的需求。目的：评价在生拌蔬菜沙拉中加入煮熟的全鸡蛋对α -生育酚和γ -生育酚吸收的影响。方法：采用随机交叉设计，选取16例健康青年男性[平均+/- SD年龄：24 +/- 4岁；平均+/- SD体重指数（单位：kg/m(2)）： 24 2)食用相同的沙拉（均加3g菜籽油），不加鸡蛋[对照（CON）]，加75克熟鸡蛋[低鸡蛋（LE）]，或加150克熟鸡蛋[高鸡蛋（HE）]；试验之间有1周的饮食洗脱期。在每个试验的前7天，参与者食用低维生素E饮食以降低血浆维生素E浓度。每小时采血10 h，分离富三酰甘油脂蛋白（TRLs）。分析trl中α -生育酚和γ -生育酚浓度，计算曲线下复合面积（auc）。结果：HE组α -生育酚0 ~ 10 h AUCs（0 ~ 10 h AUCs）高于对照组（±±SE: 981 162 nmol/L），差异有统计学意义（P < 0.05）。10 h)比LE （311 +/- 162 nmoVL）高。CON （117 +/- 162 nmol/L）。10 h)试验，彼此之间没有差异。HE组（402 +/- 54 nmol/L）的trl中γ -生育酚AUCs（0-10 h）也高于对照组（P < 0.05）。10 h)比CON试验（72 +/- 54 nmol/L）高。10 h)。结论：对于健康的年轻男性来说，食用煮熟的全鸡蛋是一种有效的方式，可以增加从天然含有维生素E的膳食中吸收α -生育酚和γ -生育酚，比如生的混合蔬菜沙拉。该试验在clinicaltrials.gov注册为NCT01951313。
Background: Most people living in the United States underconsume vitamin E, and dietary approaches to increase the absorption of vitamin E may help individuals to meet their body's needs.Objective: We assessed the effect of adding cooked whole egg to a raw mixed-vegetable salad on alpha-tocopherol and gamma-tocopherol absorption.Methods: With the use of a randomized-crossover design, 16 healthy young men [mean +/- SD age: 24 +/- 4 y; mean +/- SD body mass index (in kg/m(2)): 24 2] consumed the same salad (all served with 3 g canola oil) with no egg [control (CON)], with 75 g cooked egg [low egg (LE)], or with 150 g cooked egg [high egg (HE)]; a 1-wk dietary washout period was included between trials. For the first 7 d of each trial, participants consumed a low vitamin E diet to reduce plasma vitamin E concentrations. Blood was collected hourly for 10 h and the triacylglycerol-rich lipoprotein fractions (TRLs) were isolated. alpha-Tocopherol and gamma-tocopherol concentrations in TRLs were analyzed and composite areas under the curve (AUCs) were calculated.Results: The alpha-tocopherol 0- to 10-h AUCs (AUCs(0-10 h)) in TRLs was higher (P < 0.05) for the HE trial (least-squares mean +/- SE: 981 162 nmol/L . 10 h) than for the LE (311 +/- 162 nmoVL . 10 h) and CON (117 +/- 162 nmol/L . 10 h) trials, which did not differ from one another. The gamma-tocopherol AUCs(0-10 h) in TRLs was also higher (P < 0.05) for the HE trial (402 +/- 54 nmol/L . 10 h) than for the CON trial (72 +/- 54 nmol/L . 10 h).Conclusion: The consumption of cooked whole eggs is an effective way to increase the absorption of alpha-tocopherol and gamma-tocopherol from a co-consumed meal that naturally contains vitamin E, such as a raw mixed-vegetable salad, in healthy young men. This trial was registered at clinicaltrials.gov as NCT01951313.