Cardiovascular disease (CVD) is largely a lifestyle-related condition that is the #1 killer
of adults in the United States. Our work is aimed at understanding how short-term increases
in blood sugar, like those that accompany eating a meal, affect blood vessel function and the
risk of CVD. This research is aimed at understanding how meals composed of eggs affect
short-term increases in blood sugar from eating, which are connected with increased risk of
CVD. In particular, the investigators are trying to identify a specific meal composed of
either whole eggs, egg yolks, or egg whites, that best reduces acute increases in blood sugar
brought on by meals that consist of majority carbohydrate. At the same time, the
investigators are trying to explore the protective affects that eggs may have on blood vessel
function and the reduction of CVD risk.
Cardiovascular disease (CVD) is the leading cause of death in the United States . The
inability of your blood vessels to properly enlarge and shrink, known as vascular endothelial
dysfunction (VED), is an early event leading to CVD and can be caused by postprandial
hyperglycemia (PPH)  or short-term increases in blood sugar that occur after you have
eaten. Although we do not know how this occurs, research shows that temporary increases in
blood sugar impair the blood vessel's ability to properly enlarge and shrink. We also know
that impaired vessel function is an early event leading to CVD and that research shows that
short-term increases in blood sugar impair blood vessel function, even in healthy people .
Because high blood levels of cholesterol increase CVD risk, this has triggered flawed
guidelines to restrict cholesterol in our diet , including limiting egg consumption. The
misguided fear towards eating eggs has been routinely challenged by large-scale studies
failing to associate eggs with heart disease risk [4-8]. Research shows that eggs improve the
functioning of insulin to reduce blood sugar . They also contain bioactive peptides that
may attenuate oxidative stress [10-11]. This provides rationale for their study as a dietary
strategy to reduce PPH and VED. Thus, the objective of this study is to define the potential
benefits of eggs and its components (egg yolk and egg whites) on blood vessel health in
adults with prediabetes.
1. fasting glucose 100-125 mg/dL,
2. non-dietary supplement user,
3. no medications affecting vasodilation, inflammation, or energy metabolism,
4. no CVD,
6. individuals having blood pressure <130/85 mmHg and total cholesterol <240 mg/dL.
1. unstable weight (±2 kg),
2. vegetarian or egg allergy,
3. alcohol intake >3 drinks/d or >10 drinks/wk), or
4. ≥7 h/wk of aerobic activity.