title: Serum lipids and eggs.
abstract: This study shows the variability of response of serum cholesterol to whole food dietary cholesterol eaten by free-living people. Divided into two groups in a crossover design, normolipemic, healthy volunteers in Group A showed statistically significant increases in mean serum cholesterol after eating three eggs daily for 10 weeks (p less than or equal to .01) and a significant decrease within 2 weeks of crossover to eating no eggs (p less than or equal to .03). Group B exhibited a significant decrease in mean serum cholesterol after eating no eggs for 12 weeks (p less than or equal to .02) but, after crossing over to eating 3 eggs daily for 10 weeks, showed no longitudinally significant increases. Only Group A showed statistically significant changes in mean high-density-lipoprotein cholesterol, i.e., an increase at the end of 12 weeks of eating three eggs daily (p less than or equal to .001). Mean serum triglycerides showed no significant change.
mesh_terms: D000328:Adult; D000368:Aged; D002784:Cholesterol / Q000097:blood*; D002791:Cholesterol, Dietary / Q000378:metabolism*; D008076:Cholesterol, HDL / Q000097:blood; D004531:Eggs / Q000009:adverse effects*; D005260:Female; D006801:Humans; D008137:Longitudinal Studies; D008297:Male; D008875:Middle Aged
chemical_list: D002791:Cholesterol, Dietary; D008076:Cholesterol, HDL; D002784:Cholesterol