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J Intern Med. 1994 Mar;235(3):249-51.

Egg consumption and high-density-lipoprotein cholesterol.

Author information

1
Loegernes Test Centre, Clinic for Preventive Health Examinations, Copenhagen, Denmark.

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.

PMID:
8120521
[Indexed for MEDLINE]

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