Influence of Eggs on Human Serum Cholesterol

• Published in: Eiyōgaku zasshi Vol. 33; no. 3; pp. 105 - 112
• Main Authors: Oshima, Sumiko, Suzuki, Shinjiro
• Format: Journal Article
• Language: English
• Published: The Japanese Society of Nutrition and Dietetics 1975
• ISSN: 0021-5147; 1883-7921
• DOI: 10.5264/eiyogakuzashi.33.105

The effect of dietary cholesterol on the serum cholesterol level was examined with the adult and aged subject. In the first trial, a total of 35 healthy adults were divided into three groups given 5, 7 and 10 eggs daily for 10-15 days. The differences of mean value in serum cholesterol between the initial day and the final day were 7, 9 and 8mg/dl in each group of adults given 5, 7 and 10 eggs, respectively, indicating a tendency of slight elevation in serum cholesterol. However, it should be noted that there were some adult subjects who showed sensitive response to the serum cholesterol level by egg intake. In the next, nineteen healthy aged subjects were divided into two groups given 1 and 2 eggs every day for one month. Average increments of serum cholesterol in each group of aged persons were 3mg/dl for 1 egg and 12mg/dl for 2 eggs. The higher response seen in the aged persons given 2 eggs daily may be caused by their inactive life in comparison with the active adults. Anyway, the effect of egg cholesterol to the serum cholesterol level in human seems to be lower than that resulted from the dietary intake of saturated fatty acid such as butter, tallow and lard etc.