AJCN Tufts Nutrition Symposium, Boston Sept 24-26
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American Journal of Clinical Nutrition, Vol 32, 1051-1057, Copyright © 1979 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Effect of dietary egg on human serum cholesterol and triglycerides

MA Flynn, GB Nolph, TC Flynn, R Kahrs and G Krause

One hundred sixteen male volunteers between the ages of 32 and 62 years (mean age 46) consumed two whole fresh eggs daily in their customary diets for 3 months and also eliminated eggs for 3 months before or after eating eggs. The men had had normal-range serum cholesterol and triglycerides for the past 7 years. Four-day food records kept by them in each experimental period were assessed for nutrient intake. A Latin square design allowed analyses for season and sequential effects on serum lipids. The serum cholesterol and triglyceride levels at the end of 6 months were compared with their initial levels on customary free choice diets as well as their levels after the first 3 months of study. No significant increase in mean serum cholesterol was found nor was there a significant association of dietary cholesterol intake with either serum cholesterol or triglyceride.


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Y. Nakamura, T. Okamura, S. Tamaki, T. Kadowaki, T. Hayakawa, Y. Kita, A. Okayama, and H. Ueshima
Egg consumption, serum cholesterol, and cause-specific and all-cause mortality: the National Integrated Project for Prospective Observation of Non-communicable Disease and Its Trends in the Aged, 1980 (NIPPON DATA80)
Am. J. Clinical Nutrition, July 1, 2004; 80(1): 58 - 63.
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