Egg consumption and high-density-lipoprotein cholesterol.
OBJECTIVES: To examine if increased egg consumption raises serum high-density-lipoprotein (HDL) cholesterol in healthy individuals. DESIGN: A cross-over study. SETTING: A private clinic for preventive health examinations in Copenhagen. SUBJECTS: Twenty-four healthy adults, 12 men and 12 women, aged 23-52 (median 40) years. INTERVENTIONS: After a 1-week control period each person added two boiled eggs to the usual daily diet for 6 weeks. All persons were instructed not to change the lifestyle in other ways during the whole study period. MAIN OUTCOME MEASURES: Serum HDL cholesterol, total cholesterol and triglycerides were measured before, during and after 6 weeks of extra egg consumption. The corresponding serum low-density-lipoprotein (LDL) cholesterol was calculated from the Friedewald formula. RESULTS: After 6 weeks of extra egg consumption serum HDL cholesterol increased by 10% (P < 0.05) and total cholesterol increased 4% (P < 0.05), whereas the ratio total cholesterol/HDL cholesterol did not change significantly. Serum triglycerides and LDL cholesterol were also unchanged. CONCLUSIONS: A moderate egg intake should not be rigorously restricted in healthy individuals.