The Effect of Egg Consumption on Lipid Profile Among Selected 30-60 Year-Old Filipino Adults


Celeste C. Tanchoco1,2, Liza N. Infante1, Marietta P. Rodriguez1,
Mina Grace C. Aquino1, and Consuelo L. Orense1

1Clinical Nutrition Section, Nutrition Science and Technology Division,
Food and Nutrition Research Institute, Department of Science and Technology,
General Santos Avenue, Bicutan, Taguig City, Metro Manila, Philippines
2Livestock Development Council, Department of Agriculture and Egg Board
corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.



Egg a rich source of protein, contains vitamins and minerals. However, egg is also high in cholesterol. The objective of this study is to determine the effect of daily egg consumption on blood lipid profile of selected 30-60 year-old free-living Filipino adults. One hundred fifteen normocholesterolemic males and females in a cross-over study were randomly assigned to either an egg-eating regimen or a no egg-eating regimen for three months. After a two-week wash period, one regimen was exchanged for the other for another three months. Fasting venous blood samples were drawn to determine blood lipids before and after each period. The marginal means of serum cholesterol increased after the initial phase of intervention for both treatment groups, with cholesterol values higher for those who started with egg. Participants with normal weight who started with eggless diet exhibited higher serum cholesterol except in the final period, compared with those who started with egg. In the univariate analysis, age showed as the factor that influenced total cholesterol in the two study regimens. In both regimens, total cholesterol and LDL-cholesterol slightly increased, but HDL-cholesterol and triglycerides decreased. The GLM procedure revealed that the blood lipid levels were not significantly affected by treatment (egg or no egg), sequence (egg first or no-egg first) and time (egg eating or no-egg eating) factors. Consumption of up to one egg per day is unlikely to have substantial increase in blood lipid levels.



Egg a rich source of protein, contains vitamins and minerals. It is also readily available and cheap. However, egg is also high in cholesterol. . . . . . . . . .





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