Journal of Health and Medical Sciences
Published: 01 October 2020
Effect of Egg Consumption on Serum Protein Levels of Some Secondary School Students in Ibadan, Nigeria
Emmanuel O. Taiwo, Lateef O. A. Thanni
Olabisi Onabanjo University, Nigeria
Download Full-Text Pdf
Keywords: Egg, Total Protein, Albumin, Water
Background: Eggs are sources of protein, fats and micronutrients that play an important role in basic nutrition. Objectives: This study was designed to assess the effect of egg consumption on serum protein levels of some secondary school students of two local Government areas in Ibadan. Method: This study involved 154 students selected using random selection sampling method, aged between 13 and 23 years. Teachers were exempted from the study. Protein Level was measured using standard methods in all the subjects at baseline and two weekly for eight weeks. Test group of subjects were given one boiled averaged sized egg to eat daily and the control group was given 100mls of water to drink daily for one month. All measurements were recorded in the recording book. Data was analyzed using descriptive statistic. Results &Interpretations: The ages 16 to 19 years constituted the highest age group. There were 49(63.64%) male subject and 50(64.4%) female. The mean BMI of test group± was 23.06kg/m2±0.32 and 23.15kg/m2±0.33for control. Moreover, in the male test group there was progressive significant increase in mean TP from baseline with 6.94g/dl±0.08 to 7.57g/dl±0.07 at 8 weeks of study period (p<0.05). The mean Albumin increased progressively and significantly from 4.01g/dl±0.03 to 5.29g/dl+0.04 after 8 weeks of study period (p<0.05). Conclusions: There is increase in total Protein and Albumin levels in the subjects who ingested egg and the increase is higher in females than males. Egg consumption improved Protein level.
Abeyrathne E.D.N.S., Lee H.Y., Ahn D.U.(2013) Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A review. Poult. Sci.;92:3292–3299.
Rakonjac S., Bogosavljevic-Boskovic S., Pavlovski Z., Skrbic Z., Doskovic V., Petrovic M.D., Petricevic V. (2014) Laying hen rearing systems: A review of major production results and egg quality traits. World Poult. Sci. J.;70:93–104.
Herron K.L., Fernandez M.L.(2004) Are the current dietary guidelines regarding egg consumption appropriate? J. Nutr.;134:187–190.
Zeisel S.H., Mar M.H., Howe J.C., Holden J.M. (2003)Concentrations of choline-containing compounds and betaine in common foods. J. Nutr.;133:1302–1307.
Jung S., Kim D.H., Son J.H., Nam K., Dong D.U., Jo C.(2012) The functional property of egg yolk phosvitin as a melanogenesis inhibitor. Food Chem.;135:993–998.
Kassis N., Drake S.R., Beamer S.K., Matak K.E., Jaczynski J.(2010) Development of nutraceutical egg products with omega-3-rich oils. LWT-Food Sci. Techol.;43:777–783.
Skrivan M., Englamaierová M.(2014) The deposition of carotenoids and α-tocopherol in hen eggs produced under a combination of sequential feeding and grazing. Anim. Feed Sci. Technol.;190:79–86.
Rakonjac S., Bogosavljevic-Boskovic S., Pavlovski Z., Skrbic Z., Doskovic V., Petrovic M.D., Petricevic V.(2014) Laying hen rearing Systems: A review of Chemicals composition and hygienic conditions of eggs. World Poult. Sci. J. ;70:151–163.
Kelly E.R., Plat J., Haenen G.R.M.M., Kijlstra A., Berendschot T.T.J.M (2014). The effect of modified eggs and egg-yolk based bevegare on serum lutein and zeaxanthin concentrations and macular pigment optical density: Results from a randomized trial. PLoS One.9:e92659
Bovier E.R., Renzi L.M., Hammond B.R.(2014) A doucle-blind, placebo-controlled study on the effects of lutein and zeaxathin on neural processing speed and efficiency. PLoS One.;9:e108178.
Bradford M.M.(1976) Rapid and sensitive method for quantitation of microgram quantities of protein utilizing principle of protein-dye binding. Anal. Biochem.;72:248–254.
Eilat-Adar S., Sinai T., Yosefy C., Henkin Y. (2013) Nutritional recommendations for cardiovascular disease prevention. Nutrients.;5:3646–3683.
Natoli S., Markovic T., Lim D., Noakes M., Kostner K.(2007) Unscrambling the research: Eggs, serum cholesterol and coronary heart disease. Nutr. Diet.;64:105–111.
Phillips SM, Atkinson SA, Tarnopolsky MA, MacDougall JD. (1993) Gender differences in leucine kinetics and nitrogen balance in endurance athletes. Journal of Applied Physiology. ;75(5):2134-41.
Mauras N, Rini A, Welch S, Sager B, Murphy SP. (2003) Synergistic effects of testosterone and growth hormone on protein metabolism and body composition in prepubertal boys. Metabolism.;52(8):964-9.
Glynn E.L., Fry C.S., Drummond M.J., Timmerman K.L., Dhanani S., Volpi E., Rasmussen B.R. (2010) Excess leucine intake enhances muscle anabolic signalig but not net proteína anabolism in young men and women. J. Nutr. ;140:1970–1976.
Hida A., Hasegawa Y., Mekata Y., Usuda M., Masuda Y., Kawano H., Kawano Y. (2012)Effects of egg white protein supplementation on muscle strength and serum free amino acid concentrations. Nutrients.;4:1504–1517.
Siró I., Kápolna E., Kápolna B., Lugasi A. (2008) Functional food. Product development, marketing and consumer acceptance-A review. Appetite.;51:456–467.