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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dc.contributor.authorLucey, Alice J.
dc.contributor.authorHeneghan, Clara
dc.contributor.authorManning, Edmund
dc.contributor.authorKroon, Paul A.
dc.contributor.authorKiely, Mairead E.
dc.contributor.funderSeventh Framework Programmeen
dc.contributor.funderBiotechnology and Biological Sciences Research Councilen
dc.date.accessioned2018-10-08T13:41:23Z
dc.date.available2018-10-08T13:41:23Z
dc.date.issued2018-10-03
dc.date.updated2018-10-08T13:31:16Z
dc.description.abstractPurpose: 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.en
dc.description.sponsorshipBiotechnology and Biological Sciences Research Council (Food and Health Institute Strategic Programme Grant, BB/J004545/1)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationLucey, 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/s00394-018-1832-9en
dc.identifier.doi10.1007/s00394-018-1832-9
dc.identifier.endpage11en
dc.identifier.issn1436-6215
dc.identifier.journaltitleEuropean Journal of Nutritionen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/6992
dc.language.isoenen
dc.publisherSpringer Berlin Heidelbergen
dc.relation.projectinfo:eu-repo/grantAgreement/EC/FP7::SP1::KBBE/312090/EU/Beneficial effects of dietary bioactive peptides and polyphenols on cardiovascular health in humans/BACCHUSen
dc.relation.urihttps://doi.org/10.1007/s00394-018-1832-9
dc.rights© 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/s00394-018-1832-9en
dc.subjectBioactive peptidesen
dc.subjectBlood pressureen
dc.subjectCardiovascular risken
dc.subjectEgg whiteen
dc.subjectOvalbuminen
dc.titleEffect 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 trialen
dc.typeArticle (peer-reviewed)en
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