Publication: High-density lipoprotein cholesterol changes after continuous egg consumption in healthy adults
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Issued Date
2008-03-01
Resource Type
ISSN
01252208
01252208
01252208
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2-s2.0-41749114519
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Mahidol University
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SCOPUS
Bibliographic Citation
Journal of the Medical Association of Thailand. Vol.91, No.3 (2008), 400-407
Suggested Citation
Korapat Mayurasakorn, Wilailuk Srisura, Prapunphit Sitphahul, Pun O. Hongto High-density lipoprotein cholesterol changes after continuous egg consumption in healthy adults. Journal of the Medical Association of Thailand. Vol.91, No.3 (2008), 400-407. Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/19748
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Title
High-density lipoprotein cholesterol changes after continuous egg consumption in healthy adults
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Abstract
Objective: To determine the relationship between continuous egg consumption with Thai life-style dietary and serum lipids of healthy young people. Material and Method: Fifty-six participants with an average age of 35 were enrolled. In an experimental method of cholesterol intake, all participants were fed an additional egg per day to their basic diet. This project ran for 12 weeks. Results: The 12-week egg consumption significantly increased serum total cholesterol by 0.27 ± 0.15 mmol/L (10.43 ± 5.80 mg/dL) (p < 0.05). The HDL-cholesterol (HDL-c) increased significant by 0.55 ± 0.06 mmol/L (21.80 ± 2.25 mg/dL)(p < 0.001) while the total cholesterol (TC) decreased as the HDL-c ratio was 0.94 ± 1.1 (p < 0.001). No significant changes were found in LDL-cholesterol (LDL-c) and triglyceride levels. The present study showed that small serum LDL-c changed in response to change of egg consumption. Additionally, 12-week egg consumption also resulted in an increasing HDL-c level. Conclusion: In the majority of healthy adults, an addition of one egg per day to a normal fat diet could raise HDL-c levels and decreased the ratio of TC to HDL-c. Therefore, egg consumption might benefit blood cholesterol level.