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Effect of an egg ovalbumin-derived protein hydrolysate on blood pressure and cardiovascular risk in adults with a mildly elevated blood pressure: a randomized placebo-controlled crossover trial
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Date
2018-10-03
Authors
Lucey, Alice J.
Heneghan, Clara
Manning, Edmund
Kroon, Paul A.
Kiely, Mairead E.
Journal Title
Journal ISSN
Volume Title
Publisher
Springer Berlin Heidelberg
Published Version
Abstract
Purpose: While animal and in vitro data demonstrate vasodilatory effects of egg white-derived peptides, human studies are lacking. We investigated for the first time the effects of an egg ovalbumin-derived protein hydrolysate on blood pressure (BP) and cardiovascular risk. Methods: A double-blind, placebo-controlled randomized crossover trial was implemented in 75 adults aged 50–70 years with systolic BP (130–≤ 150 mmHg). Participants were randomized to an egg ovalbumin-derived protein hydrolysate (3 g/day) or placebo (3 g/day). Participants completed two 6-week periods separated by a 3-week washout. Results: Data from 65 participants with a mean systolic BP (135.1 ± 11 mmHg) were included. Mean office and central BP and arterial stiffness (assessed by carotid-femoral pulse wave velocity (cfPWV) or pulse wave analysis (PWA)) did not change over time and no significant differences were observed between the egg protein hydrolysate and placebo groups (P > 0.05). Similarly, no significant effects of this egg ovalbumin-derived protein hydrolysate on blood lipid and glucose concentrations (P > 0.05) were observed. Conclusion: This is the first dietary intervention to investigate the effects of egg ovalbumin-derived protein hydrolysates on cardiovascular risk in humans. Despite promising findings from animal and in vitro studies, this RCT does not support the hypothesis that consumption of an egg ovalbumin-derived protein hydrolysate for 6 weeks in adults with a high-normal BP results in a reduction in BP or the modification of cardiovascular risk.
Description
Keywords
Bioactive peptides , Blood pressure , Cardiovascular risk , Egg white , Ovalbumin
Citation
Lucey, A. J., Heneghan, C., Manning, E., Kroon, P. A. and Kiely, M. E. (2018) 'Effect of an egg ovalbumin-derived protein hydrolysate on blood pressure and cardiovascular risk in adults with a mildly elevated blood pressure: a randomized placebo-controlled crossover trial', European Journal of Nutrition, In Press, doi: 10.1007/s00394-018-1832-9
Copyright
© Springer-Verlag GmbH Germany, part of Springer Nature 2018. This is a post-peer-review, pre-copyedit version of an article published in European Journal of Nutrition. The final authenticated version is available online at: http://dx.doi.org/10.1007/s00394-018-1832-9