Funded in part by Egg Nutrition Center
Dietary Cholesterol Contained in Whole Eggs Is Not Well Absorbed and Does Not Acutely Affect Plasma Total Cholesterol Concentration in Men and Women: Results from 2 Randomized Controlled Crossover Studies
Kim JE, Campbell WW
Nutrients · 26 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Randomized controlled trial (indexed by PubMed)
- Studied in
- People
- Main outcome
- Health markers and function
- Intake measured by
- Food provided by researchers
Who paid for it
- Funding
- Industry funded
- University or hospital
- Purdue University
- Industry group
- Egg Nutrition Center
- University or hospital
- National University of Singapore
- Government
- National Institutes of Health
- Grants
- National University of Singapore (R-143-000-A03-133); National Institutes of Health (UL-1-TR001108)
Based on 4 listed funder(s).
Publication
- Published
- 2018-09-09 · Nutrients · vol. 10 · issue 9 · p. 1272
- Publisher
- Multidisciplinary Digital Publishing Institute
- Cited
- 37 citations · more than 90% of similar papers · 2.6× the field average
- References
- 44 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Nutritional Studies and Diet · Cholesterol and Lipid Metabolism · Fatty Acid Research and Health
- Keywords
- Cholesterol, Crossover study, Dietary Cholesterol, Food science, Blood plasma, Blood cholesterol, Whole blood, National Cholesterol Education Program, Lipoprotein, Biology, Plasma concentration, Ldl cholesterol, Chemistry, Animal science, Endocrinology, Medicine, Immunology, Obesity
- MeSH
- humans, cholesterol, cholesterol, dietary, triglycerides, cross-over studies, single-blind method, eating, postprandial period, eggs, adult, middle aged, female, male, young adult, cooking, gastrointestinal absorption, biomarkers
2 authors
From SG, US
- Jung Eun Kim · correspondingNational University of Singapore
- Wayne W. Campbell · correspondingState Street (United States); Purdue University West Lafayette
Abstract
Whole egg is a food source of dietary cholesterol and inconsistent research findings exist about the effect of dietary cholesterol from whole egg on blood cholesterol concentration. We assessed the effect of co-consuming cooked whole egg (CWE) on dietary cholesterol absorption from two randomized-crossover studies. For study 1, 16 men consumed raw vegetables with no egg, 75 g CWE, or 150 g CWE. For study 2, 17 women consumed cooked vegetables with no egg or 100 g CWE. Triacylglycerol-rich lipoprotein fractions (TRL) were isolated from collected blood. In study 1, total-cholesterol areas under the curve (AUC)0⁻10h in TRL were not different but triacylglycerol AUC0⁻10h in TRL was greater for 150 g CWE vs. 75 g CWE and no egg. Similarly, in study 2, total-cholesterol AUC0⁻10h in TRL was not different but triacylglycerol AUC0⁻10h in TRL was greater for 100 g CWE vs. no egg. In both studies, whole egg consumption did not affect plasma total-cholesterol AUC0⁻10h, while triacylglycerol AUC0⁻10h was increased. These results suggest that the dietary cholesterol in whole egg was not well absorbed, which may provide mechanistic insight for why it does not acutely influence plasma total-cholesterol concentration and is not associated with longer-term plasma cholesterol control.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
Community trust
Loading…
How much do you trust this study's findings?
Comments
Sign in to rate, comment on or flag this study.Sign inSomething wrong here?
Flag this study if its information, labels or funding look wrong. An editor reviews every flag.
Sign in to rate, comment on or flag this study.Sign inEducational information about published research. Not medical advice, and not a recommendation to start or stop anything.