How does eating 12 eggs a day affect testosterone?
By
Dr Juliana Davies de Oliveira (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Juliana Davies de Oliveira graduated in Biological Sciences with an emphasis on microbiology and immunology. She is PhD in Biochemical Process Engineering. With more than 15 years of experience, she has expertise in Bioprocess, Fermentation, Industrial Microbiology, Biotechnology, Bioinputs, Biopolymer and Bioinsecticide production and Biosecurity.
Dr Juliana Davies de Oliveira’s Highlights
- Researcher Consultant at the SENAI Innovation Institute (ISI – SENAI CETIQT) and member of the Internal Biosafety Commission (CIBio) of SENAI CETIQT
- Postdoctoral fellowship at the Catholic University of Brasilia/Brazil in the Postgraduate Program in Genomic Sciences and Biotechnology
- International Experience in Barcelona/Spain – Department of Chemical, Biological and Environmental Engineering at the Autonomous University of Barcelona/Spain.
- Coordinator and technical-scientific responsible for the Laboratory -Platform of Fermentation in Scale Pilot up to 125 L (Catholic University of Brasilia/Brazil)
- Collaborating researcher at the University of Brasilia/Brazil
- PhD and master’s degree in Chemical and Biochemical Process Engineering at the Federal at the University of Rio de Janeiro/Brazil
- Undergraduate professor at Catholic University of Brasilia/Brazil
- Bachelor’s degree in Biological Sciences: Microbiology and Immunology at the Federal University of Rio de Janeiro/Brazil
Professional profile:
Dr Juliana Davies de Oliveira was a Researcher Consultant for the Biotechnology platform of SENAI CETIQT/SENAI Institute of Innovation in Biosynthetic and Fibers, linked to the fermentation area. In addition, she was a member of the Internal Biosafety Commission (CIBio) of SENAI CETIQT
She played a role in leading the fermentation laboratory, including operational training of equipment; installation of a pilot fermenter at the Catholic University of Brasilia/Brazil.
She additionally was an undergraduate Professor in the Biological Sciences, Pharmacy and General Training courses in Postgraduate Courses (Catholic University of Brasilia/Brazil)
She was a researcher at the University of Brasilia/Brazil.
Besides that, Dr Juliana Davies de Oliveira has done a technical visit to the Autonomous University of Barcelona/Spain
Furthermore, she has experience in reviewing scientific articles at the Brazilian Journal of Microbiology and the Microbial Cell Factories.
Education:
- 2020 – Postdoctoral in Genomic Sciences and Biotechnology at the Catholic University of Brasilia/Brazil
- 2014 – PhD in Chemical and Biochemical Process Engineering at the Federal University of Rio de Janeiro/Brazil
- 2010 – Master’s degree in Chemical and Biochemical Process Engineering at the Federal University of Rio de Janeiro/Brazil
- 2008 – Bachelor in Biological Sciences (Microbiology and Immunology) at the Federal University of Rio de Janeiro/Brazil
Relevant Published work & citations of Dr Juliana Davies de Oliveira
Articles
De Oliveira, Juliana Davies; Carvalho, Lucas Silva; Gomes, Antônio Milton Vieira; Queiroz, Lúcio Rezende; Magalhães, Beatriz Simas; Parachin, Nádia Skorupa. Genetic basis for hyper production of hyaluronic acid in natural and engineered microorganisms. Microbial Cell Factories, v. 15, p. 119-126, 2016.
Oliveira, Juliana D.; Lopes, L. M. A.; Pimenta, Flávia D.; Sérvulo, Eliana F. C. Low Cost Production of Pullulan Obtained From Granulated Sugar and Different Nitrogen Sources. International Journal of Engineering and Technology, v. 15, p. 11-17, 2015.
Oliveira, Juliana D.; Pimenta, Flávia D.; Lopes, Lea M. A.; Sérvulo, Eliana F. C. Rheological Analysis of Biopolymer Produced by Aureobasidium pullulans in Different Sources of Nitrogen. Macromolecular Symposia (Online), v. 319, p. 143-149, 2012.
Patents
De Oliveira, Juliana Davies; Parachin, N. S.; Gomes, A. M. V.; Carvalho, Lucas Silva; Magalhães, B. S. Levedura recombinante da espécie Kluyveromyces lactis para a produção de grandes cadeias de ácido hialurônico. 2016, Brasil. Register number: BR10201602018; Registration institution: INPI – National Institute of Industrial Property. Deposit: 08/31/2016
De oliveira, juliana davies; parachin, nádia skorupa; gomes, a. M. V.; magalhães, b. S.; carvalho, lucas silva. Levedura recombinante da espécie Hansenula polymorpha para a produção de grandes cadeias de ácido hialurônico. 2016, Brasil. Register number: BR10201602019; Registration institution: INPI – National Institute of Industrial Property. Deposit: 08/31/2016.
Book Chapters
Silva, O. B.; Carvalho, Lucas Silva; Almeida, G. C.; Oliveira, Juliana D.; Carmo, T. S.; Parachin, N. S. Biogas – Turning Waste into Clean Energy. In: Angela Faustino Jozala. (Org.). Fermentation Processes. 1ed.Rijeka, Croatia: Intech, 2017, v., p. 161-180.
Carvalho, L.; Silva, O. B.; Almeida, G. C.; Oliveira, Juliana D.; Parachin, N. S.; Carmo, T. S. Production Processes for Monoclonal Antibodies. In: Angela Faustino Jozala. (Org.). Fermentation Processes. 1ed.Rijeka, Croatia: Intech, 2017, v., p. 181-198.
Conference Papers
Oliveira, J. D.; Lopes, L. M. A.; Pimenta, Flávia D.; De Paula, R. C. M.; Sérvulo, Eliana F. C. Avaliação de metodologia para recuperação de pululana livre de melanina. In: 12º Congresso Brasileiro de Polímeros, 2013, Florianópolis. 12º Congresso Brasileiro de Polímeros, 2013.
Oliveira, J. D.; Lopes, L. M. A.; Pimenta, Flávia D.; Sérvulo, Eliana F. C. Produção de pululana em função das concentrações de carbono e nitrogênio. In: XIX Simpósio Nacional de Bioprocessos, 2013, Foz do Iguaçu. XIX Simpósio Nacional de Bioprocessos, 2013.
Oliveira, J. D.; Pimenta, F. D.; Servulo, E. F. C. Produção de pululana a partir de matéria-prima de baixo custo. In: 11º Congresso Brasileiro de Polímeros, 2011, Campos do Jordão/SP. 11º Congresso Brasileiro de Polímeros, 2011. p. 68.
Oliveira, J. D.; Pimenta, F. D.; Servulo, E. F. C. Avaliação reológica do biopolímero produzido por Aureobasidium pullulans em diferentes fontes de nitrogênio. In: 11º Congresso Brasileiro de Polímeros, 2011, Campos do Jordão/SP. 11º Congresso Brasileiro de Polímeros, 2011. p. 19.
Oliveira, J. D.; Pimenta, F. D.; Lopes, L. M. A.; Sarquis, M. I. M.; Servulo, E. F. C. Seleção de estirpe e fonte de nitrogênio para produção de biopolímero a partir de matéria-prima de baixo custo. In: XVII Congresso Brasileiro de Engenharia Química, 2008, Recife. XVII Congresso Brasileiro de Engenharia Química, 2008.
Oliveira, J. D.; Servulo, E. F. C.; Pimenta, F. D.; Lopes, L. M. A. Utilização de matéria prima de baixo custo para produção de biopolímero. In: IV Simpósio de Microbiologia Aplicada, 2009, Rio Claro/SP. Holos Environment – Suplemento 1 – IV Simpósio de Microbiologia Aplicada, 2009. v. 9.
You can view some of Dr Juliana’s work below and links to her professional profile:
Research Gate: https://www.researchgate.net/profile/Juliana-Oliveira-2/research
Google Scholar: https://scholar.google.com/citations?user=G3ZLG84AAAAJ&hl=pt-BR
Linkedin: linkedin.com/in/juliana-davies-de-oliveira-285749197
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this article, we will answer the question “How does eating 12 eggs a day affect testosterone?”, and what are the best testosterone-boosting foods.
How does eating 12 eggs a day affect testosterone?
Eggs have nutrients that affect testosterone. Eggs have many nutrients, important to testosterone production.
The consulted scientific literature did not present information that corroborates that the total of 12 eggs will bring a healthy increase in testosterone levels.
However, a 2021 study showed that consuming 3 whole eggs and a small percentage of other sources of cholesterol (842 mg/day of cholesterol, being 672 mg exclusively from eggs) increased testosterone levels by 2.4 ng/mL (1) because it is a precursor of steroid hormones, including estrogen, progesterone, and testosterone. Eggs contain about 200 mg of cholesterol (7).
Eggs have the nine essential amino acids (histidine; isoleucine; leucine; lysine; methionine; phenylalanine; threonine; tryptophan and valine) which are vital for the production of enzymes, and some hormones, such as testosterone (2,3).
The presence of albumin in the egg can increase testosterone levels, although the mechanism by which albumin may boost testosterone production is presently unknown (12).
Eggs also a source of fat-soluble vitamins; A, D, E, and K, and water-soluble B vitamins; thiamine (B1), riboflavin (B2), pantothenic acid (B5), pyridoxine (B6), biotin (B7), folate (B9), cobalamin (B12), and choline (2). Research indicates that vitamin D supplementation can increase testosterone levels in men (5,6).
Instead of focusing on a specific number of eggs, it’s crucial to incorporate eggs into a balanced diet that includes a variety of testosterone-boosting foods.
Does eating eggs increase testosterone levels in women?
Yes, eating eggs increases testosterone levels in women.
Considering that cholesterol is one of the building blocks for testosterone production, it is assumed, therefore, that consumption of eggs (rich in cholesterol) will fatally increase the level of testosterone in both men and women (20). However, the correlation of egg consumption in women is not clearly described in the consulted literature.
In women, testosterone is produced in much smaller amounts, primarily from the adrenal glands and the ovaries (20). Under normal circumstances, circulating T levels in men are 10–20 times higher than those in women (21).
Testosterone, in women, plays an important role in female sexual desire, which leads women to use testosterone to increase libido. It is also used in postmenopausal women (21,22). This treatment has generally demonstrated efficacy for sexual desire, arousal, pleasure, responsiveness, and satisfaction. Treatment with testosterone is also used in female-to-male transsexuals (21).
Are there other foods capable of increasing testosterone?
Yes, there are many other foods capable of increasing testosterone.
Garlic, ginger, soybeans (isoflavones/lecithin), turmeric, emu oil, fish oil omega-3 and omega-6 polyunsaturated fatty acid, guarana (Paullinia cupana var. sorbilis), hazelnut, milk thistle seed and rosemary leaf, pepper, propolis, and royal jelly, Saccharomyces cerevisiae are some examples from other sources of substances that collaborate with the increase of testosterone levels (8).
Why is it important to pay attention to testosterone levels?
It is important to pay attention to testosterone levels because it is related to some diseases. Low testosterone levels in men are associated with hypogonadism, type 2 diabetes, and cardiovascular risk (9,10). In recent years, epidemiologic studies have suggested that obesity is associated with multiple alterations in the gonadal endocrine system and low testosterone levels (8).
Furthermore, testosterone levels have been related to insulin resistance, as their decline occurs in parallel to an increase in HOMA-IR (11).
For men wishing to optimize their testosterone levels, it may be wise to avoid a high fat intake, drink liquids such as water, or even consider fasting (12).
Is there any risk of excessive egg consumption?
Yes, there are risks of excessive egg consumption.
The American Heart Association suggests one whole egg (or two egg whites) per day, as part of a healthy diet (13).
Allergic people to eggs, usually occurring soon after exposure can have some symptoms such as skin rashes and hives, digestion and its related problems, breathing problems, and anaphylaxis (14).
Until recently, a reduction in the consumption of eggs, a concentrated source of cholesterol, had been widely recommended to lower blood cholesterol and reduce the risk of heart disease. However, new studies have reported contradictory results on the association of egg consumption with cardiovascular disease due to its cholesterol content (15,16). However, as this association is still unclear, it is prudent to consider the consumption of eggs.
Consuming one or two eggs a day, when part of a low-fat diet, does not negatively affect the lipid profile and may even help improve vascular and intestinal function in individuals at low risk of developing cardiovascular disease and other metabolic disorders (17).
Although the egg has numerous health benefits, a balanced diet ensures the intake of the necessary nutrients, essential for maintaining health (18).
It is worth mentioning that the consumption of raw eggs, regardless of the quantity, must be careful, as they may contain Salmonella bacteria, responsible for intestinal infection (19).
Other FAQs about Eggs that you may be interested in.
How much protein is in the whole egg?
Can you eat an egg without yolk?
How many calories are in 2 boiled eggs?
Conclusion
In this article, we answered the question “How does eating 12 eggs a day affect testosterone?”, the best testosterone-boosting foods, the risk of excessive egg consumption and why is it important to pay attention to testosterone levels.
References
1. Bagheri R, Hooshmand Moghadam B, Ashtary-Larky D, Forbes SC, Candow DG, Galpin AJ, et al. Whole Egg Vs. Egg White Ingestion During 12 weeks of Resistance Training in Trained Young Males: A Randomized Controlled Trial. Journal of Strength and Conditioning Research. 2020 Dec 9;35(2):411–9.
2. Zaheer K. An Updated Review on Chicken Eggs: Production, Consumption, Management Aspects and Nutritional Benefits to Human Health. Food and Nutrition Sciences. 2015;06(13):1208–20.
3. Flanagan S, Kopecky E. Run Fast. Eat Slow.: Nourishing Recipes for Athletes. Rodale; 2016.
4. Pearce K, Tremellen K. The Effect of Macronutrients on Reproductive Hormones in Overweight and Obese Men: A Pilot Study. Nutrients. 2019 Dec 14;11(12):3059.
5. Pilz S, Frisch S, Koertke H, Kuhn J, Dreier J, Obermayer-Pietsch B, et al. Effect of Vitamin D Supplementation on Testosterone Levels in Men. Hormone and Metabolic Research. 2010 Dec 10;43(03):223–5.
6. Santos HO, Gomes GK, Schoenfeld BJ, de Oliveira EP. The Effect of Whole Egg Intake on Muscle Mass: Are the Yolk and Its Nutrients Important? International Journal of Sport Nutrition and Exercise Metabolism. 2021 Nov 1;31(6):514–21.
7. Hallak J, Ciccone I, Costa E, Pariz J, Teixeira T, Drevet J, et al. Serum vitamin D content is associated with semen parameters and serum testosterone levels in men. Asian Journal of Andrology. 2021;23(1):52.
8. Kataoka T, Hotta Y, Kimura1 K. A Review of foods and food supplements increasing testosterone levels. Journal of Men’s Health. 2021 Nov 20;17(2):4–14.
9. McDermott MT. Endocrine Secrets. Elsevier Health Sciences; 2009.
10. Rovira-Llopis S, Bañuls C, de Marañon AM, Diaz-Morales N, Jover A, Garzon S, et al. Low testosterone levels are related to oxidative stress, mitochondrial dysfunction and altered subclinical atherosclerotic markers in type 2 diabetic male patients. Free Radical Biology and Medicine. 2017 Jul;108:155–62.
11. Yeap BB, Chubb SAP, Hyde Z, Jamrozik K, Hankey GJ, Flicker L, et al. Lower serum testosterone is independently associated with insulin resistance in non-diabetic older men: the Health In Men Study. European Journal of Endocrinology. 2009 Oct;161(4):591–8.
12. Pearce K, Tremellen K. The Effect of Macronutrients on Reproductive Hormones in Overweight and Obese Men: A Pilot Study. Nutrients. 2019 Dec 14;11(12):3059.
13. Suggested Servings from Each Food Group [Internet]. www.heart.org. 2021 [cited 2023 Jun 22]. Available from: https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/nutrition-basics/suggested-servings-from-each-food-group
14. Muthukumar J, Selvasekaran P, Lokanadham M, Chidambaram R. Food and food products associated with food allergy and food intolerance – An overview. Food Research International. 2020 Dec;138:109780.
15. Dehghan M, Mente A, Rangarajan S, Mohan V, Lear S, Swaminathan S, et al. Association of egg intake with blood lipids, cardiovascular disease, and mortality in 177,000 people in 50 countries. The American Journal of Clinical Nutrition. 2020 Apr;111(4):795–803.
16. Sanlier N, Üstün D. Egg consumption and health effects: A narrative review. Journal of Food Science. 2021 Sep;86(10):4250–61.
17. Liu X, Shao Y, Sun J, Tu J, Wang Z, Tao J, et al. Egg consumption improves vascular and gut microbiota function without increasing inflammatory, metabolic, and oxidative stress markers. Food Science & Nutrition. 2021 Nov 30;10(1):295–304.
18. Raubenheimer D, Senior AM, Mirth C, Cui Z, Hou R, Le Couteur DG, et al. An integrative approach to dietary balance across the life course. iScience. 2022 May;25(5):104315.
19. Insel P, Ross D, McMahon K, Bernstein M. Nutrition Essentials: Practical Applications. Jones & Bartlett Learning; 2022.
20. Zamir A, Ben-Zeev T, Hoffman JR. Manipulation of Dietary Intake on Changes in Circulating Testosterone Concentrations. Nutrients. 2021 Sep 25;13(10):3375.
21. Braunstein GD. Safety of testosterone treatment in postmenopausal women. Fertility and Sterility. 2007 Jul;88(1):1–17.
22. Shufelt CL, Braunstein GD. Safety of testosterone use in women. Maturitas. 2009 May;63(1):63–6.
