Effect of dietary egg on human serum cholesterol and triglycerides

Flynn, Margaret; Nolph, G B; Flynn, Timothy C.; Kahrs, R; Krause, G. F.

doi:10.1093/ajcn/32.5.1051

Cited by 102 publications

(36 citation statements)

References 9 publications

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“…In addition, a decrease of MDA-LDL and prolonged LDL oxidation lag time indicated that daily moderate egg consumption might reduce LDL oxidizability. Some studies have shown that dietary cholesterol provided by eggs does not affect cholesterol concentration (10,11). Others have indicated that egg intake increases both HDL-C and LDL-C and hence, does not affect the L/H cholesterol ratio (12,13).…”

Section: Discussionmentioning

confidence: 99%

The Effect of the Consumption of Egg on Serum Lipids and Antioxidant Status in Healthy Subjects

Kishimoto

Taguchi

Suzuki-Sugihara

et al. 2016

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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SummaryThe egg is a nutrient-dense food and contains a number of antioxidants. The consumption of eggs has been considered to improve the balance of diets, although its impact on serum cholesterol levels has been a matter of concern in many countries. Here, we conducted a pilot study to investigate whether daily additional consumption of an egg might affect serum lipid profiles and also antioxidant status in healthy subjects. Fourteen male subjects were provided with breakfasts including a boiled egg for 4 wk. At the end of intervention, serum concentrations of total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) were unchanged, despite the significant increase in the intake of dietary cholesterol. In contrast, a significant increase in high-density lipoprotein cholesterol (HDL-C) and a reduction of the LDL-C/HDL-C ratio were observed. Interestingly, the malondialdehyde modified-LDL (MDA-LDL)/LDL-C ratio and the oxidizability of LDL were significantly reduced. Serum total antioxidant capacity value after the intervention period was higher than at baseline. These data indicate that consuming one egg per day for 4 wk as breakfast in addition to a normal diet does not affect serum lipids, and suggests that it may improve serum antioxidant status in healthy males.

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Section: Discussionmentioning

confidence: 99%

The Effect of the Consumption of Egg on Serum Lipids and Antioxidant Status in Healthy Subjects

Kishimoto

Taguchi

Suzuki-Sugihara

et al. 2016

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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“…The degree of precision in regulatory responses to a dietary cholesterol challenge in the general population remains unknown. Numerous studies in free-living outpatients suggest that a majority have relatively precise feedback control mechanisms, since an increased dietary cholesterol intake fails to significantly increase plasma cholesterol levels in the majority of subjects (3,4,10,(24)(25)(26)(27)(28)(29)(30)(31). In sharp contrast to the relatively minor effect of dietary cholesterol on plasma cholesterol levels, the quality of dietary fat has been shown to have a more consistent influence on plasma lipid levels: a shift from a saturated to a mono-or polyunsaturated fat (PUFA)' diet will lower plasma cholesterol levels in the majority of subjects (11)(12)(13)(14)(15)(16)(17)(18)(19)(20)(32)(33)(34)(35)(36)(37)(38)(39)(40).…”

Section: Introductionmentioning

confidence: 99%

Heterogeneity of cholesterol homeostasis in man. Response to changes in dietary fat quality and cholesterol quantity.

McNamara¹,

Kolb²,

Parker³

et al. 1987

J. Clin. Invest.

282

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Studies were carried out to examine the effects of dietary fat and cholesterol on cholesterol homeostasis in man. 75 12-wk studies were carried out during intake of 35% of calories as either saturated or polyunsaturated fat, first low and then high in dietary cholesterol. Dietary fat and cholesterol intakes, plasma lipid and lipoprotein levels, cholesterol absorption and sterol synthesis in isolated blood mononuclear leukocytes were measured during each diet period. In 69% of the studies the subjects compensated for the increased cholesterol intake by decreasing cholesterol fractional absorption and/or endogenous cholesterol synthesis. When an increase in plasma cholesterol levels was observed there was a failure to suppress endogenous cholesterol synthesis. Plasma cholesterol levels were more sensitive to dietary fat quality than to cholesterol quantity.The results demonstrate that the responses to dietary cholesterol and fat are highly individualized and that most individuals have effective feedback control mechanisms.

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“…The relationships between dietary cholesterol, the relative proportions of dietary polyunsaturated to saturated fatty acids (P/S)' and plasma cholesterol levels have been extensively examined in cross-sectional population surveys (1)(2)(3)(4), in outpatients who have been instructed in various experimental diets (5)(6)(7)(8)(9)(10)(11)(12), and in metabolic ward studies (17)(18)(19)(20)(21). Cross-sectional surveys demonstrate poor correlations between reported dietary intakes and blood lipids but diets with high P/ S consistently lower cholesterol levels in outpatient and inpatient studies (13)(14)(15)(16).…”

Section: Introductionmentioning

confidence: 99%

Effects of dietary cholesterol and fatty acids on plasma lipoproteins.

Schonfeld¹,

Patsch²,

Rudel³

et al. 1982

J. Clin. Invest.

253

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A B S T R A C T The effects of dietary cholesterol and fatty acids on low density and high density lipoproteins (LDL and HDL) were studied in 20 young men. After 2-3 wk of evaluations on ad lib. diets, basal diets, which consisted of 15% protein, 45% carbohydrates, 40% fat, and 300 mg/day of cholesterol, were given for 4-5 wk (Basal,). The ratio of dietary polyunsaturated to saturated fatty acids (P/S) for different groups of subjects were 0.25, 0.4, 0.8, or 2.5. 750 and 1,500 mg/d of cholesterol were added to the basal diets as 3 and 6 eggs, respectively. Total cholesterol and LDL cholesterol were lower in all subjects on the basal diets than on the ad lib. diets. Addition of 750 mg cholesterol to the diet with P/S = 0.25-0.4 raised LDL cholesterol by 16±14 mg/dl to 115% of basal diet values (n = 11, P < 0.01); 1,500 mg increased LDL cholesterol by 25±19 mg/dl to 125% (n = 9, P < 0.01). On the diet with P/S = 0.8, 750 mg produced insignificant increases in LDL cholesterol, but 1,500 mg produced increases of 17±22 mg/dl to 115% of basal (n = 6, P < 0.02). On the P/S = 2.5 diet, neither 750 nor 1,500 mg produced significant changes. Thus, both the cholesterol contents and P/S ratios of diets were important in determining LDL levels. The lipid and apoprotein compositions, flotation rates, molecular weights, and binding by cellular receptors of LDL were virtually unchanged by the addition of cholesterol to the diets high in saturated fat. These diets, therefore, caused an increase in the number of LDL particles of virtually unchanged physical and biological properties. On the

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Effect of dietary egg on human serum cholesterol and triglycerides

Cited by 102 publications

References 9 publications

The Effect of the Consumption of Egg on Serum Lipids and Antioxidant Status in Healthy Subjects

The Effect of the Consumption of Egg on Serum Lipids and Antioxidant Status in Healthy Subjects

Heterogeneity of cholesterol homeostasis in man. Response to changes in dietary fat quality and cholesterol quantity.

Effects of dietary cholesterol and fatty acids on plasma lipoproteins.

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