Trial reportThe Journal of nutrition2016
Egg Consumption Increases Vitamin E Absorption from Co-Consumed Raw Mixed Vegetables in Healthy Young Men.
Trial report in The Journal of nutrition, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to trial NCT01951313 (EffectEffects of Egg Consumption on Carotenoid Absorption From Co-consumed, Non-Egg Food), which is not on this map. Cited by 13 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
EffectEffects of Egg Consumption on Carotenoid Absorption From Co-consumed, Non-Egg Food
Who cites it
13 citing papers in PubMed.
- Trial
- Trial
- Co-Ingestion Timing, Rather than Food Matrix or Dose, Determines α-Tocopherol Bioavailability from Intrinsically Labeled Spinach in Healthy Adults: A Crossover Pharmacokinetic Study.Antioxidants (Basel, Switzerland) · 2026Article
- Traditional Food Systems as Nutrient Optimization Architectures: Mechanisms of Bioavailability and Dietary Resilience.Nutrients · 2026Review
- Exploring Cyclodextrin Complexes of Lipophilic Antioxidants: Benefits and Challenges in Nutraceutical Development.International journal of molecular sciences · 2025Review
- Nutritional Aspects of Eggs for a Healthy and Sustainable Consumption: A Narrative Review.Food science & nutrition · 2025Review
- The Global Association between Egg Intake and the Incidence and Mortality of Ischemic Heart Disease-An Ecological Study.International journal of environmental research and public health · 2023Article
- Functional tooth number in the posterior region associated serum ucOC levels.International journal of implant dentistry · 2022Article
- Miso Soup Consumption Enhances the Bioavailability of the Reduced Form of Supplemental Coenzyme QJournal of nutrition and metabolism · 2020Article
- Study design for a clinical trial to examine food price elasticity among participants in federal food assistance programs: A laboratory-based grocery store study.Contemporary clinical trials communications · 2018Article
- Nutrient intake disparities in the US: modeling the effect of food substitutions.Nutrition journal · 2018Article
- Vitamin E Bioavailability: Mechanisms of Intestinal Absorption in the Spotlight.Antioxidants (Basel, Switzerland) · 2017Review
- Time Trends and Patterns of Reported Egg Consumption in the U.S. by Sociodemographic Characteristics.Nutrients · 2017Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundMost people living in the United States underconsume vitamin E, and dietary approaches to increase the absorption of vitamin E may help individuals to meet their body's needs.
objectiveWe assessed the effect of adding cooked whole egg to a raw mixed-vegetable salad on α-tocopherol and γ-tocopherol absorption.
methodsWith the use of a randomized-crossover design, 16 healthy young men [mean ± SD age: 24 ± 4 y; mean ± SD body mass index (in kg/m
resultsThe α-tocopherol 0- to 10-h AUCs (AUCs
conclusionThe consumption of cooked whole eggs is an effective way to increase the absorption of α-tocopherol and γ-tocopherol from a co-consumed meal that naturally contains vitamin E, such as a raw mixed-vegetable salad, in healthy young men. This trial was registered at clinicaltrials.gov as NCT01951313.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.