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Influence of resistance training combined with daily consumption of an egg‐based or bagel‐based breakfast on lipid concentrations and blood pressure
Author(s) -
Hobb Kylee,
Clayton Zachary,
Shelechi Mahshid,
Hernandez Lisa M.,
Barber Anjee,
Petrisko Yumi,
Hooshmand Shirin,
Kern Mark
Publication year - 2012
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.26.1_supplement.1015.12
Subject(s) - blood pressure , blood lipids , resistance training , medicine , zoology , cholesterol , food science , endocrinology , chemistry , biology
Eggs have been negatively perceived by consumers for many years due to cholesterol content; however, recent studies have not demonstrated a clear adverse influence of eggs on blood lipids. Furthermore, exercise training promotes improved lipids and blood pressure. Our purpose was to examine the effect of eating isoenergetic (400 kcal) egg‐based (including two eggs per day) versus bagel‐based breakfasts daily combined with resistance training 3 times per week prior to breakfast on plasma lipids and blood pressure. Twenty healthy adult men and women (18–35 years of age) participated in the 12‐week study following random assignment to study groups. Lipids and blood pressure were examined at baseline and after 6 and 12 weeks. Diastolic blood pressure decreased (p<.05) in both groups; however, systolic blood pressure was only statistically reduced (p<.05) in those eating egg‐based breakfasts. No significant effects on TC, TG, HDL‐C or LDL‐C were detected; however, following a non‐significant transient increase (8%) after 6 weeks, the ratio of HDL‐C:LDL‐C was significantly (p<.05) reduced by 14% from week 6 to 12 in the egg group. Overall, daily breakfasts including two eggs for 12 weeks did not adversely affect lipids during a resistance training program and promoted improvements in blood pressure that appear to be better than those occurring with daily bagel‐based breakfast intake. Supported the Egg Nutrition Center.