The effect of dried and fresh eggs on plasma cholesterol and atherosclerosis in chickens

Oxidation products of cholesterol, which have been observed to be formed in powdered eggs and other dehydrated cholesterol-containing foods, have been suspected as the probable primary cause of atherosclerotic lesions. The feeding of powdered vs. fresh egg yolks to young male chickens up to 30 and 43 weeks of age, respectively, produced approximately the same increase in plasma cholesterol, liver fat, and liver cholesterol when compared to the feeding of a soybean-based cholesterol-free diet. Aortic atherosclerosis, however, was found to be more severe in a group of birds fed fresh egg yolks than in those fed powdered egg or the cholesterol-free diet. A previously demonstrated, enhanced feedback inhibition of cholesterol synthesis by oxidized cholesterol derivatives may at least partly explain these results.