Effect of consumption of whole egg and egg fractions on cardiovascular disease factors in adult rats.

Pilaipan ChairukRaihan Uz ZamanJomkarn NaphatthalungChaweewan Jansakul

Published in: Journal of the science of food and agriculture (2021)

Consumption of whole egg or egg yolk at the dosage given caused hypertension, with impairment of liver and kidney functions following the intake of yolk alone. However, egg white is beneficial for the cardiovascular system as it decreased plasma cholesterol and body fat accumulation. © 2020 Society of Chemical Industry.

Keyphrases

cardiovascular disease
blood pressure
type diabetes
metabolic syndrome
coronary artery disease
young adults
physical activity
weight loss
childhood cancer