Effect of a High Protein, High Egg Diet on Muscle Composition, Metabolic Health and Systemic Inflammation in Overweight and Obese, Older Adults

Age‐related decreases in skeletal muscle mass and strength are often observed concurrently with increases in skeletal muscle fat. Changes in muscle composition decrease functional capacity and promote several metabolic and inflammatory disorders. This study assessed the effect of a high protein, high egg diet on muscle composition, metabolic health, and systematic inflammation in overweight and obese, older adults. Twenty‐two adults (50‐80 y, BMI 25‐38 kg/m 2 ) were randomized to consume one of two diets; a high protein, high egg diet (1.4 g protein•kg ‐1 •d ‐1 , including whole eggs and egg proteins: HP‐HE) or a normal protein, no egg diet (0.8 g protein•kg ‐1 •d ‐1 , void of eggs and egg proteins: NP‐NE) for 12 weeks. Dual‐energy x‐ray absorptiometry and magnetic resonance imaging were utilized to assess whole body and mid‐thigh and calf muscle composition. Among all subjects, whole body mass decreased 3.3 ± 1.2 % over time. The HP‐HE group preserved whole body and trunk lean mass while the NP‐NE group decreased these lean masses. Protein intake did not influence other indices of whole body and muscle composition, metabolic health, or systematic inflammation. Over time, metabolic health (waist circumference, plasma IGF‐1) and systematic inflammation (plasma HsCRP) improved in both groups. A high protein, high egg diet supports the retention of lean mass following modest weight loss but does not significantly affect improvements in indices of muscle composition, metabolic health, or systematic inflammation. Funding Egg Nutrition Center ‐ American Egg Board, USDA NIFA grant #2011‐38420‐20038 (CSW), NIH UL1TR001108, Purdue Ingestive Behav. Res. Ctr.