The effects of a mushroom-egg white blend product on endothelial health and cardiovascular biomarkers

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.

Name thesis:degree_name

Master of Science

Level thesis:degree_level

Masters

Discipline thesis:degree_discipline

Nutrition

Grantor

Texas Woman's University

Year dc:date.issued

2022

Author dc:creator

• Roceles, Catrina Isabel

Advisor dc:contributor.advisor

• Juma, Shanil

Committee members dc:contributor.committeemember

• LeMieux, Monique J.
• Warren, Cynthia
• Broughton, K. Shane

• Endothelial health
• Cardiovascular disease
• Mushroom
• Egg white
• Cellular adhesion molecules
• Lipid biomarkers
• Obesity

Language dc:language.iso

en

Handle dc:identifier.uri

https://hdl.handle.net/11274/13805

OAI identifier oai:identifier

oai:twu-ir.tdl.org:11274/13805