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Egg consumption and high-density-lipoprotein cholesterol

P Schnohr1, O O Thomsen, P Riis Hansen

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

Journal of Internal Medicine
|March 1, 1994
PubMed
Summary

Increased egg consumption can raise high-density-lipoprotein (HDL) cholesterol in healthy adults. This study suggests moderate egg intake is acceptable for individuals without strict dietary restrictions.

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Area of Science:

  • Nutrition science
  • Cardiovascular health

Background:

  • Dietary cholesterol's impact on blood lipids is a subject of ongoing research.
  • Eggs are a common source of dietary cholesterol.

Purpose of the Study:

  • To investigate the effect of increased egg consumption on serum high-density-lipoprotein (HDL) cholesterol levels in healthy individuals.

Main Methods:

  • A 6-week cross-over study involving 24 healthy adults.
  • Participants added two boiled eggs daily to their diet after an initial control period.
  • Serum lipid profiles, including HDL, total cholesterol, and triglycerides, were measured.

Main Results:

  • Serum HDL cholesterol increased by 10% (P < 0.05) after 6 weeks of increased egg intake.

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  • Total cholesterol also saw a 4% increase (P < 0.05), but the total cholesterol/HDL ratio remained stable.
  • Serum triglycerides and low-density-lipoprotein (LDL) cholesterol levels showed no significant changes.

    • Conclusions:

    • Moderate egg consumption does not adversely affect lipid profiles in healthy individuals.
    • Rigorous restriction of egg intake may not be necessary for this population.