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American Journal of Clinical Nutrition, Vol 36, 94-105, Copyright © 1982 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Effect of dietary eggs and ascorbic acid on plasma lipid and lipoprotein cholesterol levels in healthy young men

IM Buzzard, MR McRoberts, DL Driscoll and J Bowering

The effects on plasma lipid levels of increased ingestion of whole eggs and of ascorbic acid (AA) were investigated in 40 healthy, free-living men, aged 21 to 35 yr. Ten subjects were assigned to each of four groups which included the following regimens in combination with the usual daily diet: EGGS group, 3 eggs + placebo; AA group, 2 g ascorbic acid; EG AA group, 3 eggs + 2 g ascorbic acid; CONTROL group, placebo only. Fasting blood was sampled at 2-wk intervals during a 6-wk experimental period and during a 4-wk postexperimental period. Dietary cholesterol intake increased from a mean (+/-SD) of 412 (+/-200) mg/day during the preexperimental period to 975 (+/-134) mg/day on the experimental egg diet (p less than 0.001). Mean changes in plasma lipids in the eGGS and AA groups were not statistically significant. Considerable variability in individual responses was observed. In the EGAA group, significant increases in total cholesterol (18.3 +/- 6.4 mg/dl) and low-density lipoprotein cholesterol (10.0 +/- 6.4 mg/dl) at 4 wk were observed. Analysis of variance indicated significant interaction between the effects of eggs and AA. A possible synergistic relationship between these two dietary factors is suggested.


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