Egg consumption and high-density-lipoprotein cholesterol
- PMID: 8120521
- DOI: 10.1111/j.1365-2796.1994.tb01068.x
Egg consumption and high-density-lipoprotein cholesterol
Abstract
Objectives: To examine if increased egg consumption raises serum high-density-lipoprotein (HDL) cholesterol in healthy individuals.
Design: A cross-over study.
Setting: A private clinic for preventive health examinations in Copenhagen.
Subjects: Twenty-four healthy adults, 12 men and 12 women, aged 23-52 (median 40) years.
Interventions: After a 1-week control period each person added two boiled eggs to the usual daily diet for 6 weeks. All persons were instructed not to change the lifestyle in other ways during the whole study period.
Main outcome measures: Serum HDL cholesterol, total cholesterol and triglycerides were measured before, during and after 6 weeks of extra egg consumption. The corresponding serum low-density-lipoprotein (LDL) cholesterol was calculated from the Friedewald formula.
Results: After 6 weeks of extra egg consumption serum HDL cholesterol increased by 10% (P < 0.05) and total cholesterol increased 4% (P < 0.05), whereas the ratio total cholesterol/HDL cholesterol did not change significantly. Serum triglycerides and LDL cholesterol were also unchanged.
Conclusions: A moderate egg intake should not be rigorously restricted in healthy individuals.
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