Effect of egg ingestion on trimethylamine-N-oxide production in humans: a randomized, controlled, dose-response study.

ABSTRACT:

Background

It is important to understand whether eating eggs, which are a major source of dietary choline, results in increased exposure to trimethylamine-N-oxide (TMAO), which is purported to be a risk factor for developing heart disease.

Objective

We determined whether humans eating eggs generate TMAO and, if so, whether there is an associated increase in a marker for inflammation [ie, high-sensitivity C-reactive protein (hsCRP)] or increased oxidation of low-density lipoprotein (LDL).

Design

In a longitudinal, double-blind, randomized dietary intervention, 6 volunteers were fed breakfast doses of 0, 1, 2, 4, or 6 egg yolks. Diets were otherwise controlled on the day before and day of each egg dose with a standardized low-choline menu. Plasma TMAO at timed intervals

SUBMITTER: Miller CA 

PROVIDER: S-EPMC4135488 | biostudies-literature | 2014 Sep

REPOSITORIES: biostudies-literature