Egg Consumption and Human Health

nutrients Egg Consumption and Human Health Edited by Maria Luz Fernandez Printed Edition of the Special Issue Published in Nutrients www.mdpi.com/journal/nutrients Egg Consumption and Human Health Special Issue Editor Maria Luz Fernandez MDPI • Basel • Beijing • Wuhan • Barcelona • Belgrade Special Issue Editor Maria Luz Fernandez University of Connecticut USA Editorial Office MDPI AG St. Alban-Anlage 66 Basel, Switzerland This edition is a reprint of the Special Issue published online in the open access journal Nutrients (ISSN 2072-6643) in 2015–2016 (available at: http://www.mdpi.com/journal/nutrients/special issues/egg-consumption-human-health). For citation purposes, cite each article independently as indicated on the article page online and as indicated below: Lastname, F.M.; Lastname, F.M. Article title. Journal Name. Year. Article number, page range. First Edition 2018 ISBN 978-3-03842-666-0 (Pbk) ISBN 978-3-03842-667-7 (PDF) Articles in this volume are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles even for commercial purposes, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book taken as a whole is c 2018 MDPI, Basel, Switzerland, distributed under the terms and conditions of the Creative Commons license CC BY-NC-ND (http://creativecommons.org/licenses/by-nc-nd/4.0/). Table of Contents About the Special Issue Editor ...................................... v Preface to ”Egg Consumption and Human Health” .......................... vii Jose M. Miranda, Xaquin Anton, Celia Redondo-Valbuena, Paula Roca-Saavedra, Jose A. Rodriguez, Alexandre Lamas, Carlos M. Franco and Alberto Cepeda Egg and Egg-Derived Foods: Effects on Human Health and Use as Functional Foods doi: 10.3390/nu7010706 ........................................ 1 Christopher N. Blesso Egg Phospholipids and Cardiovascular Health doi: 10.3390/nu7042731 ........................................ 20 Martha Nydia Ballesteros, Fabrizio Valenzuela, Alma E. Robles, Elizabeth Artalejo, David Aguilar, Catherine J. Andersen, Herlindo Valdez and Maria Luz Fernandez One Egg per Day Improves Inflammation When Compared to an Oatmeal-Based Breakfast without Increasing Other Cardiometabolic Risk Factors in Diabetic Patients doi: 10.3390/nu7053449 ........................................ 34 Yukiko Kobayashi, Etsuko Wakasugi, Risa Yasui, Masashi Kuwahata and Yasuhiro Kido Egg Yolk Protein Delays Recovery while Ovalbumin Is Useful in Recovery from Iron Deficiency Anemia doi: 10.3390/nu7064792 ........................................ 46 Nicholas R. Fuller, Amanda Sainsbury, Ian D. Caterson and Tania P. Markovic Egg Consumption and Human Cardio-Metabolic Health in People with and without Diabetes doi: 10.3390/nu7095344 ........................................ 56 Catherine J. Andersen Bioactive Egg Components and Inflammation doi: 10.3390/nu7095372 ........................................ 75 Chamila Nimalaratne and Jianping Wu Hen Egg as an Antioxidant Food Commodity: A Review doi: 10.3390/nu7105394 ........................................ 94 Sonia Vega-Lpez, Giselle A. P. Pignotti, Michael Todd and Colleen Keller Egg Intake and Dietary Quality among Overweight and Obese Mexican-American Postpartum Women doi: 10.3390/nu7105402 ........................................114 Donald J. McNamara The Fifty Year Rehabilitation of the Egg doi: 10.3390/nu7105429 ........................................125 Chen Sun and Shicui Zhang Immune-Relevant and Antioxidant Activities of Vitellogenin and Yolk Proteins in Fish doi: 10.3390/nu7105432 ........................................132 iii Francesco Giansanti, Loris Leboffe, Francesco Angelucci and Giovanni Antonini The Nutraceutical Properties of Ovotransferrin and Its Potential Utilization as a Functional Food doi: 10.3390/nu7115453 ........................................143 Maria Luz Fernandez Eggs and Health Special Issue doi: 10.3390/nu8120784 ........................................155 iv About the Special Issue Editor Maria Luz Fernandez is a Professor of Nutrition at the University of Connecticut, Storrs, CT, U.S.A. Dr. Fernandez is a leading authority on cholesterol and lipoprotein metabolism. Her pioneer work with the guinea pig model has been instrumental in elucidating the mechanisms by which dietary factors affect lipoprotein atherogenicity, hepatic cholesterol homeostasis, systemic inflammation and atherosclerosis. She has conducted over the years a number of clinical interventions to determine how diet, weight loss and physical activity affect dyslipidemias, oxidative stress and inflammation in patients with diabetes, heart disease and metabolic syndrome. Dr. Fernandez has authored 242 peer-review papers and 14 book chapters. Dr. Fernandez has been invited since 2002 by several organizations and universities all over the world as the spokesperson to clarify the lack of evidence between egg intake and heart disease risk. v Preface to ”Egg Consumption and Human Health” Eggs have been a controversial food for many years due to their cholesterol content. In fact, they have been used as icons for dietary cholesterol. The USDA dietary guidelines of 2015 removed the upper limit for cholesterol intake thus dietary cholesterol is no longer a nutrient of concern. The United States was not a pioneer in these recommendations. Many European and Asian countries had already considered that dietary cholesterol and blood cholesterol were not related and had changed their dietary guidelines accordingly, years before US. Eggs, a highly nutritious food has received bad press across history. Recently the formation of trimethylamine N-oxide (TMAO), a risk factor for heart disease, from dietary sources including choline has brought eggs yet again to the spotlight as a food of concern. However, although not shown in this book, research from my laboratory and from other investigators has demonstrated that eggs increase plasma choline without changing TMAO concentrations. It is important to understand the historical perspective on how eggs became a food of concern before the positive attributes of eggs are highlighted. Such history is presented in detail as an information piece, on how dietary guidelines were created in the past without having enough evidence derived from rigorous clinical studies or well-analyzed epidemiological data. These recommendations of no more than 300 mg/day of dietary cholesterol still persist in the minds of the consumers and of course the main target of these recommendations are eggs. Eggs in fact are not only a nutritious food characterized for its very high quality protein as well as being important contributors to the daily recommendations of Vitamin E, selenium and choline but eggs also have components with properties that go beyond nutrition. Among the bioactive components of interest that are present in eggs are phospholipids. These phospholipids may play a role in decreasing heart disease risk twofold by decreasing cholesterol absorption and by incorporating into HDL and enhancing the uptake of cholesterol into cells and returning to the liver in the process known as reverse cholesterol transport. The protein in egg has also been shown to have anti-bacterial properties as well as antioxidant and anti-inflammatory properties. Lutein and zeaxanthin, two carotenoids present in egg yolk, are also considered bioactive components of eggs because they protect against oxidative stress and inflammation, as has been demonstrated in clinical studies. Further, these carotenoids are selectively taken up by the eye and exert a protective action against age-related macular degeneration, the leading cause of vision loss in adults over the age of 50. These properties of lutein and zeaxanthin are confirmed by animal studies, which have consistently shown how these carotenoids protect the liver, reduce systemic inflammation, and decrease atherosclerosis. Eggs can also be a highly nutritious food for at-risk populations as has been demonstrated in studies in children from underdeveloped countries, in individuals who live in poverty and even in subjects with metabolic syndrome or those with documented diabetes. The goal of this book is to demonstrate that eggs in addition to being a highly nutritious food, they also provide additional health benefits and should be considered as part of a healthy diet for all populations. Maria Luz Fernandez Special Issue Editor vii nutrients Review Egg and Egg-Derived Foods: Effects on Human Health and Use as Functional Foods Jose M. Miranda 1,*, Xaquin Anton 2, Celia Redondo-Valbuena 1, Paula Roca-Saavedra 1, Jose A. Rodriguez 3, Alexandre Lamas 1, Carlos M. Franco 1 and Alberto Cepeda 1 1 Laboratorio de Higiene Inspección y Control de Alimentos, Dpto. de Química Analítica, Nutricióny Bromatología, Universidad de Santiago de Compostela, 27002 Lugo, Spain; [email protected] (C.R.-V.); [email protected] (P.R.-S.); [email protected] (A.L.); [email protected] (C.M.F.); [email protected] (A.C.) 2 Clavo congelados, S. A. Caldas de Reis, 36650 Pontevedra, Spain; [email protected] 3 Centro de Investigaciones Químicas, Universidad Autónoma del Estado de Hidalgo, Carr. Pachuca-Tulancingo Km. 4.5, 42076 Pachuca, Hidalgo, Mexico; [email protected] * Author to whom correspondence should be addressed; [email protected]; Tel.: +34-982252231 (ext. 22410); Fax: +34-982254592. Received: 11 November 2014; Accepted:

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