Effect of dietary egg on human serum cholesterol and triglycerides

Abstract

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.