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Egg consumption and high‐density‐lipoprotein cholesterol
Author(s) -
Schnohr P.,
Thomsen O. Ø.,
Hansen P. Riis,
BobergAns G.,
Lawaetz H.,
Weeke T.
Publication year - 1994
Publication title -
journal of internal medicine
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.625
H-Index - 160
eISSN - 1365-2796
pISSN - 0954-6820
DOI - 10.1111/j.1365-2796.1994.tb01068.x
Subject(s) - cholesterol , medicine , high density lipoprotein , lipoprotein , total cholesterol , endocrinology , ldl cholesterol , dietary cholesterol
. 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 bolled 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 Iow‐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.