Egg Consumption in the Context of Plant-Based Diets and Diet Quality in Adults at Risk for Type 2 Diabetes: A Randomized Single Blind Cross-over Controlled Trial

Figures & data

Figure 1. Study flow diagram.

Table 1. Demographic characteristics and diet quality scores at baseline in adults at risk for T2DM.

Variable	Value^a
Gender
Female, n (%)	25 (71.4%)
Male, n (%)	10 (28.6%)
Race
Caucasian, n (%)	34 (97.1%)
African American, n (%)	1 (2.9%)
Age (years)	60.7 ± 6.8
Diabetes Risk Status
Pre-diabetes, n (%)	23 (65.7%)
Metabolic Syndrome, n (%)	3 (8.6%)
Pre-diabetes and Metabolic Syndrome, n (%)	9 (25.7%)
Healthy Eating Index-2015 score	73.4 ± 8.9
Adequacy Components
Total Vegetables^b	4.8 ± 0.6
Greens and Beans^b	4.3 ± 1.1
Total Fruit^c	3.6 ± 1.5
Whole Fruit^d	4.0 ± 1.4
Whole Grains	6.3 ± 3.0
Dairy^e	2.7 ± 2.7
Total Protein Foods^b	4.0 ± 0.9
Seafood and Plant Proteins^b,f	4.7 ± 1.2
Fatty Acids^g	8.4 ± 3.0
Moderation Components
Sodium	5.4 ± 2.9
Refined Grains	7.8 ± 2.3
Added Sugars	8.6 ± 1.7
Saturated Fats	8.9 ± 1.5

a Values are mean ± SD except otherwise stated, n = 35.

b Includes legumes (beans and peas).

c Includes 100% fruit juice.

d Includes all forms except juice.

e Includes all milk products, such as fluid milk, yogurt, and cheese, and fortified soy beverages.

f Includes seafood, nuts, seeds, soy products (other than beverages), and legumes (beans and peas).

g Ratio of poly- and monounsaturated fatty acids (PUFAs and MUFAs) to saturated fatty acids (SFAs).

Type 2 Diabetes Mellitus, T2DM.

Table 2. Change in diet quality scores from baseline to 6 weeks in adults at risk for T2DM with the inclusion of eggs in PBD compared with their exclusion.

Variable	PBD plus eggs	PBD	p-value (95% CI^2)
Healthy Eating Index-2015 score
Baseline	72.1 ± 10.0	74.0 ± 7.9
6-week	71.6 ± 9.2	70.5 ± 9.5
Change	−0.6 ± 7.9	−3.1 ± 8.3^1	0.2176 (−1.5 to 6.5)
Adequacy Components
Total Vegetables
Baseline	4.7 ± 0.8	4.7 ± 0.9
6-week	4.4 ± 1.0	4.6 ± 1.0
Change	−0.4 ± 1.3	−0.1 ± 1.3	0.3232 (−1.0 to 0.3)
Greens and Beans
Baseline	4.0 ± 1.4	3.9 ± 1.3
6-week	3.9 ± 1.2	4.0 ± 1.0
Change	−0.1 ± 1.5	0.1 ± 1.3	0.5491 (−0.9 to 0.5)
Total Fruit
Baseline	3.8 ± 1.4	3.7 ± 1.4
6-week	3.6 ± 1.4	3.5 ± 1.6
Change	−0.2 ± 1.4	−0.1 ± 1.6	0.6754 (−0.9 to 0.6)
Whole Fruit
Baseline	4.1 ± 1.3	4.0 ± 1.4
6-week	3.9 ± 1.4	3.9 ± 1.4
Change	−0.2 ± 1.5	−0.0 ± 1.5	0.6030 (−0.9 to 0.5)
Whole Grains
Baseline	5.7 ± 2.9	6.6 ± 3.0
6-week	5.3 ± 2.9	5.5 ± 2.7
Change	−0.4 ± 2.6	−0.9 ± 3.5	0.5083 (−1.0 to 2.0)
Dairy
Baseline	3.4 ± 2.8	1.9 ± 1.9
6-week	2.4 ± 2.4	2.6 ± 2.2
Change	−1.0 ± 2.6^1	0.8 ± 1.6^1	0.0017 (−2.9 to −0.7)
Total Protein Foods
Baseline	3.6 ± 1.2	4.5 ± 0.6
6-week	4.6 ± 0.6	4.0 ± 1.2
Change	1.0 ± 1.1^1	−0.4 ± 1.0^1	<.0001 (0.9 to 1.9)
Seafood and Plant Proteins
Baseline	4.2 ± 1.2	4.7 ± 0.9
6-week	4.4 ± 0.9	4.4 ± 1.1
Change	0.2 ± 1.2	−0.4 ± 1.1^1	0.0338 (0.05 to 1.2)
Fatty Acids
Baseline	7.8 ± 3.2	8.7 ± 2.7
6-week	8.6 ± 2.6	8.0 ± 2.7
Change	0.8 ± 2.5	−0.7 ± 2.7	0.0260 (0.2 to 2.7)
Moderation Components
Sodium
Baseline	5.5 ± 2.8	5.2 ± 2.9
6-week	4.8 ± 3.0	5.2 ± 2.8
Change	−0.7 ± 2.7	0.0 ± 2.4	0.2195 (−2.0 to 0.5)
Refined Grains
Baseline	7.8 ± 2.5	8.0 ± 2.4
6-week	7.9 ± 2.6	7.5 ± 2.7
Change	0.1 ± 1.8	−0.5 ± 2.2	0.1863 (−0.3 to 1.6)
Added Sugars
Baseline	8.8 ± 1.6	8.8 ± 1.7
6-week	9.0 ± 1.2	9.0 ± 1.3
Change	0.2 ± 1.3	0.1 ± 1.6	0.9238 (−0.7 to 0.7)
Saturated Fats
Baseline	8.9 ± 1.3	9.1 ± 1.6
6-week	8.8 ± 1.5	8.3 ± 2.4
Change	−0.1 ± 1.5	−0.8 ± 2.5	0.1759 (−0.3 to 1.7)

Values are mean ± SD, n = 35; 1indicate significant (p-value <0.05) change from baseline; 2 indicate confidence interval; plant-based diet, PBD; Type 2 Diabetes Mellitus, T2DM.