[:it]Le uova attenuano l’iperglicemia postprandiale, un fattore correlato alle patologie cardiovascolare. Uomini prediabetici sono stati inseriti in uno studio randomizzato e cross-over per valutare gli effetti sulla iperglicemia postprandiale di pasti isocalorici (400 kcal) contenenti 100 g di glucosio (GLU), o 75 g di glucosio con 1,5 uova intere (EGG), o 7 albumi (BIANCO ) o 2 tuorli d’uovo (YOLK). La sostituzione di carboidrati con uova intere o albumi attenua i danni della iperglicemia postprandiale sulla funzionalità endoteliale vascolare in uomini prediabetici limitando la perossidazione lipidica.
McDonald, Joshua D., et al. “Substitution Of Carbohydrate With Whole Eggs Or Egg Whites Attenuates Postprandial Hyperglycemia-Mediated Impairments In Vascular Endothelial Function In Prediabetic Men By Limiting Lipid Peroxidation And Dysregulated Arginine Metabolism.” The FASEB Journal 31.1 Supplement (2017): 447-8.[:en]Eggs attenuate postprandial hyperglycemia, a predictor of cardiovascular disease-related mortality. Prediabetic men were included in a randomized and crossover study to evaluate the effects on postprandial hyperglycaemia of isocaloric meals (400 kcal) containing 100 g of glucose (GLU), or 75 g of glucose with 1.5 whole eggs (EGG) , or 7 egg whites (WHITE) or 2 egg yolks (YOLK).
Substitution of carbohydrate with whole eggs or egg whites reduces postprandial hyperglycemia-mediated impairments in vascular endothelial function in prediabetic men By limiting lipid peroxidation
McDonald, Joshua D., et al. “Substitution Of Carbohydrate With Whole Eggs Or Egg Whites Attenuates Postprandial Hyperglycemia-Mediated Impairments In Vascular Endothelial Function In Prediabetic Men By Limiting Lipid Peroxidation And Dysregulated Arginine Metabolism.” The FASEB Journal 31.1 Supplement (2017): 447-8.[:]
