Early Effects of Egg Yolk Ingestion on Serum Lipids and Lipoproteins

• Published in: Nihon Rōnen Igakkai zasshi Vol. 16; no. 5; pp. 449 - 455
• Main Authors: Ueda, Ryosei, Tatami, Ryozo, Ueda, Kosei, Kametani, Tomio, Haba, Toshihiro, Koizumi, Junji, Ito, Seigo, Miyamoto, Susumu, Ohta, Masayuki, Mabuchi, Hiroshi, Takeda, Ryoyu
• Format: Journal Article
• Language: Japanese
• Published: Japan The Japan Geriatrics Society 01.09.1979
• Subjects: Adult; Diet; Egg Yolk; Female; Humans; Lipids - blood; Lipoproteins - blood; Male; Time Factors
• ISSN: 0300-9173
• DOI: 10.3143/geriatrics.16.449

Early effects of egg yolk ingestion on serum lipids and lipoproteins were studied. After 12 hours overnight fast, 6 healthy male subjects of the third to fourth decade of life received 3.4gm of egg yolk per kgm of body weight, which contains approximately 58mg of cholesterol and 840mg of triglyceride. 1) The basal level of cholesterol of very low density lipoproteins (VLDL) containing chylomicrons was 10±2mg/dl (mean±SEM), and that of low density lipoproteins (LDL) was 82±10mg/dl. Four hours after ingestion, the cholesterol of VLDL containing chylomicrons significantly increased to the maximum of 18±2mg/dl (p<0.01), and the LDL cholesterol significantly increased to the maximum of 89±11mg/dl (p<0.05). The serum cholesterol significantly increased from the basal level of 165±13mg/dl to the maximum of 175±12mg/dl 4 hours after ingestion (p<0.001), and its increase was due to those of VLDL containing chylomicrons and LDL. The cholesterol level of intermediate density lipoproteins (IDL) was 10±3mg/dl before ingestion, and continued to increase thereafter. The IDL cholesterol level 10 hours after ingestion was 14±3mg/dl, and significantly greater than the basal one (p<0.001). The cholesterol level of high density lipoproteins (HDL) unchanged significantly. 2) The basal level of triglyceride of VLDL containing chylomlcrons was 41±7mg/dl, and significantly increased to the maximum of 124±16mg/dl 4 hours after ingestion (p<0.001). The serum triglyceride significantly increased from the basal level of 73±8mg/dl to the maximum of 159±16mg/dl 4 hours after ingestion (p<0.001), and its increase was due to those of VLDL containing chylomicrons. The basal level of IDL triglyceride was 5±1mg/dl, and that of LDL triglyceride was 8±1mg/dl. The IDL triglyceride significantly increased to the maximum of 7±1mg/dl 4 hours after ingestion (p<0.01), and the LDL triglyceride significantly increased to the maximum of 11±2mg/dl 6 hours after ingestion (p<0.01). However, their increases were less than those of VLDL containing chylomicrons. The HDL triglyceride level unchanged significantly. 3) The sum of the levels of cholesterol and triglyceride of VLDL containing chylomicrons was 51±8mg/dl before ingestion, and significantly increased to the level of 142±17mg/dl 4 hours after ingestion (p<0.001). However, 10 hours after ingestion its level was 30±6mg/dl and significantly less than the basal one (p<0.01). Its change was greater than those of any other lipoprotein fractions. 4) The cholesterol/triglyceride ratio of VLDL containing chylomicrons was 0.3±0.1 before ingestion, and significantly decreased to the minimum of 0.2±0 4 hours after ingestion (p<0.05), and continued to increase thereafter. That of IDL significantly increased from 2.2±0.7 before ingestion to 3.3±0.9 10 hours after (p<0.05). Those of IDL and HDL unchanged significantly. It was concluded that after ingestion of egg yolk, serum cholesterol and triglyceride increased. Especially with regard to cholesterol, those of VLDL containing chylomicrons, IDL, LDL increased. The IDL cholesterol continued to increase for 10 hours after ingestion.