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Serum lipids and eggs
Abstract:
This study shows the variability of response of serum cholesterol to whole food dietary cholesterol eaten by free-living people. Divided into two groups in a crossover design, normolipemic, healthy volunteers in Group A showed statistically significant increases in mean serum cholesterol after eating three eggs daily for 10 weeks (p less than or equal to .01) and a significant decrease within 2 weeks of crossover to eating no eggs (p less than or equal to .03). Group B exhibited a significant decrease in mean serum cholesterol after eating no eggs for 12 weeks (p less than or equal to .02) but, after crossing over to eating 3 eggs daily for 10 weeks, showed no longitudinally significant increases. Only Group A showed statistically significant changes in mean high-density-lipoprotein cholesterol, i.e., an increase at the end of 12 weeks of eating three eggs daily (p less than or equal to .001). Mean serum triglycerides showed no significant change.
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