Supplement of an egg‐containing formula in Thai elderly does not adversely affect blood lipid profiles

We developed (low carbohydrate, egg‐containing) formulas in a blended diet (BD) and determined their effects on blood lipoproteins and proteins after continuous six‐week feeding. 51 older participants (mean age 70.7±1.8 years), living at an elderly care center were randomly assigned into 3 groups: control (N=11), low‐carbohydrate‐low‐cholesterol‐formula group (LCL; n=25) and low‐carbohydrate‐high‐cholesterol‐formula group (LCH; n=15) Anthropometric and laboratory measurements were performed at wk‐1, wk‐3, wk‐6 with 8‐week‐run‐in period. Our data showed that 100 ml of BD in LCL arm provided 80.57 kcal (45%carb, 27%prot and 28%fat) with 17.01 mg of dietary cholesterol (dC), while the LCH arm provided 73.04 kcal (44%carb, 27%prot and 29% fat) with 50.87 mg of dC. When other items of daily dC were added, LCL received up to 223 mg/day while LCH received 373 mg/day, equivalent to 1–1.5 egg/day. There were no statistical differences in blood level of total cholesterol, triacylglycerol, LDL‐C, albumin and prealbumin ( p >0.05) after BD diet. There were no differences in lipid and protein levels between LCL and LCH formula. However, BD diet continuously increased HDL levels by 1.38 mg every 3 weeks ( 95% CI: 0.204, 2.561). We conclude that in Thai elderly, addition of egg‐containing, low‐carbohydrate blenderized supplement improves HDL cholesterol levels without affecting LDL levels. Supported by NRCT Grant No. 2550‐299 No conflict of interest. Email: Drkorapat@hotmail.com