Investigating the impact of a low-carbohydrate, egg-based breakfast versus a low-fat, guideline breakfast on blood carotenoids and cognitive function in type 2 diabetes
department or school: Health and Social Development, Faculty of (Okanagan)
department or school: Health and Exercise Sciences, School of (Okanagan)
data provider: DSpace
degree campus: UBCO
creator: Crampton, Kara
issued: 2023-06-13T07:00:00Z
issued: 2022
related degree: Master of Science - MSc
degree grantor: University of British Columbia
description: Background: Persons living with type 2 diabetes (T2D) may experience accelerated cognitive decline. Increased dietary intake of the carotenoids lutein or zeaxanthin may have positive effects on cognitive function. Eggs are one of the most bioavailable sources of lutein and zeaxanthin in the human diet. Purpose: To determine if increased egg consumption can increase blood lutein and zeaxanthin levels in people with T2D. A secondary aim was to explore if increased egg consumption influences cognitive function. Methods: We conducted a remote, parallel arm randomized controlled trial in people living with T2D. We tested the hypothesis that instructions to consume ~3 eggs per day via a low-carbohydrate breakfast intervention for three months would increase levels of blood lutein and zeaxanthin compared to eating a dietary guidelines-based low-fat breakfast that contained no eggs. We also examined whether the egg-based breakfast intervention could improve cognitive performance compared to the no eggs breakfast. Participants (N=57) were randomized to one of the breakfast diet interventions, with fingertip capillary blood samples collected at baseline and three months using a lancet and dried blood spot cards for analyses of blood lutein and zeaxanthin. Computerized cognitive assessments were completed at the participant’s home at the beginning, middle, and end of the trial. Results: The low-carbohydrate, egg-based breakfast intervention was successful at increasing egg intake to 1.7 (0.9) eggs per day [mean (SD)], which was significantly greater than daily egg intake [0.3 (0.3)] in the no egg dietary guidelines breakfast group (P > 0.05). There was no significant change in blood lutein or zeaxanthin in either breakfast group (P > 0.05) and all measures of cognitive performance were not significantly altered by the breakfast interventions (all P > 0.05). Conclusion: Three months of consuming ~2 eggs per day did not change blood lutein and zeaxanthin levels, or impact cognit…
aggregated CHO: https://circle.library.ubc.ca/rest/handle/2429/81801
note: Investigating the impact of a low-carbohydrate, egg-based breakfast versus a low-fat, guideline breakfast on blood carotenoids and cognitive function in type 2 diabetes by Kara Crampton B.H.K, University of British Columbia, 2020 A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE in THE COLLEGE OF GRADUATE STUDIES (Health and Exercise Sciences) THE UNIVERSITY OF BRITISH COLUMBIA (Okanagan) June 2022 © Kara Crampton, 2022 ii The following individuals certify that they have read, and recommend to the College of Graduate Studies for acceptance, a thesis/dissertation entitled: Investigating the impact of a low-carbohydrate, egg-based breakfast versus a low-fat, guideline breakfast on blood carotenoids and cognitive function in type 2 diabetes submitted by Kara Crampton in partial fulfillment of the requirements of the degree of Master of Science . Dr. Jonathan Little Faculty of Health and Social Development, School of Health and Exercise Sciences Supervisor Dr. Susan Murch Irving K Barber Faculty of Science, Department of Chemistry Supervisory Committee Member Dr. Paul van Donkelaar Faculty of Health and Social Development, School of Health and Exercise Sciences Supervisory Committee Member Dr. Sarah Purcell Faculty of Medicine, Southern Medical Program University Examiner Click or tap here to enter text. iii Abstract Background: Persons living with type 2 diabetes (T2D) may experience accelerated cognitive decline. Increased dietary intake of the carotenoids lutein or zeaxanthin may have positive effects on cognitive function. Eggs are one of the most bioavailable sources of lutein and zeaxanthin in the human diet. Purpose: To determine if increased egg consumption can increase blood lutein and zeaxanthin levels in people with T2D. A secondary aim was to explore if increased egg consumption influences cognitive function. Methods: We conducted a remote, parallel arm randomized controlled trial in people living with T2D. We …
has type: Thesis/Dissertation
date issued: 2022-09
is shown at: 10.14288/1.0415383
language: eng
degree discipline: Health and Exercise Sciences
provider: Vancouver : University of British Columbia Library
publisher: University of British Columbia
rights: Attribution-NonCommercial-NoDerivatives 4.0 International
rights URI: http://creativecommons.org/licenses/by-nc-nd/4.0/
scholar level: Graduate
contributor: Little, Jonathan P.
type: Text
identifier URI: http://hdl.handle.net/2429/81801