Does egg feeding (i.e., dietary cholesterol) affect plasma cholesterol levels in humans? The results of a double-blind study

Open Access
Publisher Website
Google Scholar
Abstract
In order to study the effects of dietary cholesterol in outpatients eating their usual home diets, we fed whole eggs and an egg substitute in a double-blind design to 16 normal volunteers. One-half cup of whole eggs (approximately 500 mg cholesterol) and a cholesterol-free egg substitute product were incorporated into the subjects' customary home diets for 4 wk each in a random order. Dietary cholesterol intake changed from a mean ± SD of 196 ± 112 mg/day during the egg substitute period to 728 ± 119 during the whole egg period (p < 0.001). The mean plasma cholesterol concentration during the whole egg period (243 ± 39) was increased (p < 0.01) 9% above the baseline level (223 ± 40) and was increased (p < 0.01) 11% above the egg substitute period (219 ± 44). The mean plasma cholesterol concentration during the egg substitute period was not different from base-line. The feeding of whole egg in a double-blind study in outpatients eating their customary diets had a hypercholesterolemic effect compared to a cholesterol-free product.