Positive effects of egg-derived phospholipids in patients with metabolic syndrome

Purpose: Patients with metabolic syndrome (MBS) have an increased risk of all-cause mortality, especially from cardiovascular disease. Egg phospholipids (PL) have been shown to exert a positive impact on cholesterol metabolism and inflammation; eggs are an important source of PL. Our study examined potential effects of egg-yolk-derived PL in non-diabetic patients with MBS. Methods: The study group consisted of 40 patients with MBS diagnosed according to IDF criteria and divided into an experimental group receiving the PL preparation (n - 6: n - 3 fatty acids ratio: 1.79) and the comparison group receiving an olive oil preparation, for one month (2012/2013year). The studied dosage was 45 ml (15 ml 3 times per day). It was a randomized, double blinded study. Results: The waist to hip ratio, GGTP levels, plasma platelet concentrations and flow mediated vasodilation of brachial artery (FMD) significantly improved in the experimental group. A significant decrease in daytime ABPM blood pressure was noticed in both groups. Conclusions: A phospholipid-enriched diet caused a significant improvement of endothelial vasodilatory function and a significant decrease in waist to hip ratio. A significant decrease in daytime systolic blood pressure were observed in both the phospholipid-enriched and oil-olive group. (C) 2016 Medical University of Bialystok. Published by Elsevier Sp. z o.o. All rights reserved.