期刊
NUTRIENTS
卷 10, 期 7, 页码 -出版社
MDPI
DOI: 10.3390/nu10070946
关键词
dietary protein; eggs; diet composition; skeletal muscle composition; intermuscular adipose tissue; inflammation
资金
- Egg Nutrition Center-American Egg Board, USDA NIFA [2011-38420-20038]
- Purdue Ingestive Behavior Research Center [NIH UL1TR001108]
- NIFA [2011-38420-20038, 579869] Funding Source: Federal RePORTER
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/m(2), 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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