{"id":{"repo_id":"twu","oai_identifier":"oai:twu-ir.tdl.org:11274/13805"},"canonical_url":"https://search.dev.ndltd.org/etd/twu/oai:twu-ir.tdl.org:11274/13805","repository":{"repo_id":"twu","name":"Texas Woman's University","base_url":"https://twu-ir.tdl.org/server/oai/request"},"display":{"title":"The effects of a mushroom-egg white blend product on endothelial health and cardiovascular biomarkers","abstract":"This study investigated the effects of mushroom-egg white blend product consumption on endothelial health and cardiovascular biomarkers. In a randomized, single-blind, crossover trial, forty overweight and obese adults consumed an egg whites only (EWO) control product and a mushroom-egg white blend (MEWB) treatment product daily for 6 weeks each with a 4-week washout period in between. An EndoPAT® measured endothelial function, a dual energy x-ray absorptiometry (DXA) machine measured body composition, and a fasting blood draw was collected to assess cardiovascular and lipid biomarkers. EWO consumption significantly decreased visceral adipose tissue volume from baseline to final (p = 0.043). MEWB consumption did not significantly change endothelial function or cardiovascular biomarkers. However, the treatment group showed improved levels of total cholesterol, low-density lipoprotein cholesterol cholesterol, and triglycerides from baseline to final. These findings suggest that incorporation of a MEWB product may improve lipid biomarkers, therefore reducing the rate of cardiovascular disease.","abstract_html":"This study investigated the effects of mushroom-egg white blend product consumption on endothelial health and cardiovascular biomarkers. In a randomized, single-blind, crossover trial, forty overweight and obese adults consumed an egg whites only (EWO) control product and a mushroom-egg white blend (MEWB) treatment product daily for 6 weeks each with a 4-week washout period in between. An EndoPAT® measured endothelial function, a dual energy x-ray absorptiometry (DXA) machine measured body composition, and a fasting blood draw was collected to assess cardiovascular and lipid biomarkers. EWO consumption significantly decreased visceral adipose tissue volume from baseline to final (p = 0.043). MEWB consumption did not significantly change endothelial function or cardiovascular biomarkers. However, the treatment group showed improved levels of total cholesterol, low-density lipoprotein cholesterol cholesterol, and triglycerides from baseline to final. These findings suggest that incorporation of a MEWB product may improve lipid biomarkers, therefore reducing the rate of cardiovascular disease.","abstract_has_math":false,"creators":["Roceles, Catrina Isabel"],"institution":"Texas Woman's University","degree_name":"Master of Science","degree_level":"Masters","degree_discipline":"Nutrition","degree_department":null,"school":null,"contributors":[],"advisors":["Juma, Shanil"],"committee_chairs":[],"committee_members":["LeMieux, Monique J.","Warren, Cynthia","Broughton, K. Shane"],"year":2022,"date_issued":"2022-06-14","date_published":"2022-06-14","updated_at":"2026-07-24T05:05:01Z","subjects":["Endothelial health","Cardiovascular disease","Mushroom","Egg white","Cellular adhesion molecules","Lipid biomarkers","Obesity"],"languages":["en"],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://hdl.handle.net/11274/13805","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.advisor","label":"Advisor","values":["Juma, Shanil"]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["LeMieux, Monique J.","Warren, Cynthia","Broughton, K. Shane"]},{"key":"dc:creator","label":"Author","values":["Roceles, Catrina Isabel"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2022-06-28T22:21:47Z"]},{"key":"dc:date.issued","label":"Date","values":["2022-06-14"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Nutrition"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Texas Woman's University"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Endothelial health","Cardiovascular disease","Mushroom","Egg white","Cellular adhesion molecules","Lipid biomarkers","Obesity"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://hdl.handle.net/11274/13805"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["This study investigated the effects of mushroom-egg white blend product consumption on endothelial health and cardiovascular biomarkers. In a randomized, single-blind, crossover trial, forty overweight and obese adults consumed an egg whites only (EWO) control product and a mushroom-egg white blend (MEWB) treatment product daily for 6 weeks each with a 4-week washout period in between. An EndoPAT® measured endothelial function, a dual energy x-ray absorptiometry (DXA) machine measured body composition, and a fasting blood draw was collected to assess cardiovascular and lipid biomarkers. EWO consumption significantly decreased visceral adipose tissue volume from baseline to final (p = 0.043). MEWB consumption did not significantly change endothelial function or cardiovascular biomarkers. However, the treatment group showed improved levels of total cholesterol, low-density lipoprotein cholesterol cholesterol, and triglycerides from baseline to final. These findings suggest that incorporation of a MEWB product may improve lipid biomarkers, therefore reducing the rate of cardiovascular disease."]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["The effects of a mushroom-egg white blend product on endothelial health and cardiovascular biomarkers"]}]}],"canonical_facts":{"dc:contributor.advisor":["Juma, Shanil"],"dc:contributor.committeemember":["LeMieux, Monique J.","Warren, Cynthia","Broughton, K. Shane"],"dc:creator":["Roceles, Catrina Isabel"],"dc:date.accessioned":["2022-06-28T22:21:47Z"],"dc:date.issued":["2022-06-14"],"dc:description.abstract":["This study investigated the effects of mushroom-egg white blend product consumption on endothelial health and cardiovascular biomarkers. In a randomized, single-blind, crossover trial, forty overweight and obese adults consumed an egg whites only (EWO) control product and a mushroom-egg white blend (MEWB) treatment product daily for 6 weeks each with a 4-week washout period in between. An EndoPAT® measured endothelial function, a dual energy x-ray absorptiometry (DXA) machine measured body composition, and a fasting blood draw was collected to assess cardiovascular and lipid biomarkers. EWO consumption significantly decreased visceral adipose tissue volume from baseline to final (p = 0.043). MEWB consumption did not significantly change endothelial function or cardiovascular biomarkers. However, the treatment group showed improved levels of total cholesterol, low-density lipoprotein cholesterol cholesterol, and triglycerides from baseline to final. These findings suggest that incorporation of a MEWB product may improve lipid biomarkers, therefore reducing the rate of cardiovascular disease."],"dc:format.mimetype":["application/pdf"],"dc:identifier.uri":["https://hdl.handle.net/11274/13805"],"dc:language.iso":["en"],"dc:subject":["Endothelial health","Cardiovascular disease","Mushroom","Egg white","Cellular adhesion molecules","Lipid biomarkers","Obesity"],"dc:title":["The effects of a mushroom-egg white blend product on endothelial health and cardiovascular biomarkers"],"dc:type":["Thesis"],"thesis:degree_discipline":["Nutrition"],"thesis:degree_level":["Masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Texas Woman's University"]},"updated_at":"2026-07-24T05:05:01Z"}