Effect of Whole Egg Consumption on Blood Pressure: A Quasi-Experimental Controlled Before-After Study



Puah, Boon Peng (2019) Effect of Whole Egg Consumption on Blood Pressure: A Quasi-Experimental Controlled Before-After Study. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

[img] Text
Puah Boon Peng_Full Text.pdf
Restricted to Registered users only

Download (1MB)


Introduction: Hypertension is a medical condition whereby blood pressure in blood vessels in an individual is elevated consistently. Previous study had discovered presence of bioactive peptides in egg white which could reduce blood pressure in spontaneous hypertensive rats but no previous research had been carried out on human. The aim of this study was to investigate the effect of whole egg consumption towards blood pressure in human. Material and Methods: Subjects were screened, recruited and divided into two groups, which were control and intervention group. There was no intervention for control group while in intervention group, subjects were assigned to consume 5 eggs per week for a consecutive of 8 weeks. Blood pressure measurement was carried out biweekly until the end of intervention and dietary assessment was carried out before the start and after the start, before the end of intervention period. Results: Egg consumption caused significant decrement in systolic blood pressure (-5.7 ± 11.3 mmHg, P = 0.03) and diastolic blood pressure (-5.2 ± 9.2 mmHg, P = 0.013) but insignificant change in heartbeat. Reduction of diastolic blood pressure in intervention may be caused by unknown confounding factors detected in control but significant difference in correlation could be detected: Control (r = -0.59; P = 0.30); Intervention (r = -0.90; P = 0.04). Significant increment in dietary cholesterol of 104.8 mg [SEM: 33.9 mg; (P = 0.004)] was detected in intervention group. After adjustment to covariates, change of diastolic blood pressure in intervention group was insignificant. Conclusion: Major finding in this study managed to establish a link between egg consumption and decline in systolic and diastolic blood pressure. After adjustment to covariates, egg consumption did not cause significant change in both diastolic blood pressure and heartbeat. Such practice of egg consumption caused significant increase in dietary cholesterol among subjects.

Item Type: Final Year Project
Subjects: Technology > Home economics > Food. Cooking. Gastronomy
Technology > Food Technology
Faculties: Faculty of Applied Sciences > Bachelor of Science (Honours) in Food Science
Depositing User: Library Staff
Date Deposited: 07 Feb 2020 09:26
Last Modified: 15 Apr 2022 06:50
URI: https://eprints.tarc.edu.my/id/eprint/13154