Webb J, Saande CJ, Schalinske K, Rowling M. Whole egg consumption in Zucker diabetic fatty rats display a dose-dependent reduction in weight gain and total body fat, accompanied by an increase in lean body mass. Curr Dev Nutr. 2019 Jun 13;3(Suppl 1):P21-054-1. doi: 10.1093/cdn/nzz041.P21-054-19

OBJECTIVES: The objective of this study was to determine the lowest dose of whole egg-based diets to effectively attenuate the obese phenotype in type 2 diabetic (T2D) rats using a dose-response experimental design.

METHODS: Male Zucker diabetic fatty (ZDF) rats (n = 8) and their lean controls (n = 8) were obtained at 6 weeks of age. Following one week of acclimation, animals were randomly assigned to one of 5 treatment groups: a casein-based diet (20% protein, w/w) or a whole egg based diet provided at either 20, 10, 5, or 2.5% egg protein (w/w). Animals were fed their respective diets for 8 weeks with weight gain and food intake measured daily. At 14 weeks of age, body composition was analyzed by dual X-ray absorptiometry and statistical differences were measured between groups using a 2-way ANOVA at P < 0.05.

RESULTS: Whole egg-based diets exerted a dose-dependent decrease in cumulative body weight gain and final body weight; increased in food intake; decreased total body fat; and increased lean body mass. Interestingly, the 20% whole egg protein diet decreased body fat and increased lean body mass in the ZD Frats and their lean controls.

CONCLUSIONS: Together, these data support the hypothesis that dietary consumption of whole eggs may decrease weight gain, reduce body fat, and increase lean body mass in a dose-dependent manner in ZDF rats. These results suggest the need to modify dietary recommendationsduringT2Dandobesitytopotentiallyconsumemore whole egg.

Share on: