Effects of a High-Protein Diet Including Whole Eggs on Muscle Composition and Indices of Cardiometabolic Health and Systemic Inflammation in Older Adults with Overweight or Obesity: A Randomized Controlled Trial
by
Christian S. Wright 1,2
, Jing Zhou 1, R. Drew Sayer 1,3, Jung Eun Kim 1,4 and Wayne W. Campbell 1,*
Christian S. Wright 1,2, Jing Zhou 1, R. Drew Sayer 1,3, Jung Eun Kim 1,4 and Wayne W. Campbell 1,*
1
Department of Nutrition Science, Purdue University, 700 W State Street, West Lafayette, IN 47907, USA
2
Department of Physical Therapy, School of Health and Rehabilitation Sciences, Indiana University, Indianapolis, IN 46202, USA
3
University of Colorado Anschutz Health and Wellness Center, University of Colorado Anschutz Medical Campus, 12348 E Montview Blvd, Aurora, CO 80045, USA
4
Food Science & Technology Program, c/o Department of Chemistry, National University of Singapore, Science Drive 2, Singapore 117546, Singapore
*
Author to whom correspondence should be addressed.
Nutrients 2018, 10(7), 946; https://doi.org/10.3390/nu10070946
Received: 1 July 2018 / Revised: 19 July 2018 / Accepted: 20 July 2018 / Published: 23 July 2018
(This article belongs to the Special Issue Egg Intake and Human Health)
Age-related increases in intermuscular adipose tissue (IMAT) impair muscle quality, decrease functional capacity, and promote several cardiometabolic and inflammatory disorders. Whether these age-related alterations in muscle composition improve by consuming a high-protein (HP) diet with whole eggs are unclear. This parallel-design, randomized-controlled trial assessed the effects of a 12-week eucaloric HP diet with three whole eggs per day (1.4 g protein kg−1 day−1) versus a normal-protein diet void of eggs (NP, 0.8 g protein kg−1 day−1) on muscle composition (IMAT), cardiometabolic health, and systemic inflammation in older adults with overweight or obesity (12 men and 10 women; age 70 ± 5 years, BMI 31.3 ± 3.2 kg/m2, mean ± SD). No changes in muscle composition were observed over time, independent of protein intake. Total body weight was reduced in both groups (−3.3 ± 1.2%) and lean mass was preserved only with the HP diet. LDL concentration and hip circumference decreased only with the NP diet, while MCP-1 and HsCRP concentrations increased over time in both groups. A HP diet with whole eggs promotes lean mass retention with modest weight loss, but does not positively influence muscle composition, cardiometabolic health or systemic inflammation, compared to a NP diet void of eggs.
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Keywords:
dietary protein; eggs; diet composition; skeletal muscle composition; intermuscular adipose tissue; inflammation
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MDPI and ACS Style
Wright, C.S.; Zhou, J.; Sayer, R.D.; Kim, J.E.; Campbell, W.W. Effects of a High-Protein Diet Including Whole Eggs on Muscle Composition and Indices of Cardiometabolic Health and Systemic Inflammation in Older Adults with Overweight or Obesity: A Randomized Controlled Trial. Nutrients 2018, 10, 946.
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