出版社：Japanese Society of Nutrition and Food Science
摘要：This experiment was designed to examine the effect of egg ingestion on serum lipid levels in man. Seven healthy adults (3 males, 4 females) were fed five eggs daily for seven days. The concentrations of total cholesterol, HDL cholesterol, phospholipid and triglyceride in serum were measured before and during the experiment. Total cholesterol and phospholipid were significantly increased after egg ingestion (p<0.05) . However the effect of egg ingestion to the serum cholesterol level seems to be lower than that resulted from the dietary intake of saturated fatty acid. Other lipids and atherogenic iadices did not change in 7 subjects. Anyway very wide differences were found in individual responses. Therefore, the establishment of a new test of loading dietary fats may contribute to predict the atherogenic diseases better than the single measurement of serum lipid in our daily life.
