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



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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.



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