Pilot Study on the Effect of Hyperimmune Egg Protein on Elevated Cholesterol Levels and Cardiovascular Risk Factors

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Abstract
Coronary heart disease is the leading cause of death in the United States, accounting for almost half of all deaths. Animal studies have suggested that the daily addition of "hyperimmune egg" to one's diet might reduce the risk of cardiovascular disease. Military personnel with initial total cholesterol levels higher than 180 mg/dl were randomly enrolled in a 26-week double-blind study of a drink containing a hyperimmune egg protein. Subjects were randomly assigned to three groups: control (no drink); placebo (drink without egg); and active (drink combined with hyperimmune egg). Throughout the study this physically fit group maintained a program of strenuous exercise and participated in a dietary education program intended to reduce fat and cholesterol intake. At the end of the trial, total cholesterol levels of the control and placebo groups had increased, whereas the group that consumed the drink with hyperimmune egg showed no significant change in total cholesterol. The ratio of total cholesterol to high-density lipoproteins and the apolipoprotein B level increased in both control and placebo groups but remained essentially unchanged in the group consuming hyperimmune egg. Triglyceride and apolipoprotein A-I values did not change significantly in any of the groups. These findings suggest that hyperimmune egg may beneficially modify the regulation of serum lipoprotein levels and thereby reduce the possibility of cardiovascular diseases.