Skip to main page content
Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Clinical Trial
. 1994 Mar;235(3):249-51.
doi: 10.1111/j.1365-2796.1994.tb01068.x.

Egg Consumption and High-Density-Lipoprotein Cholesterol

Clinical Trial

Egg Consumption and High-Density-Lipoprotein Cholesterol

P Schnohr et al. J Intern Med. .


Objectives: To examine if increased egg consumption raises serum high-density-lipoprotein (HDL) cholesterol in healthy individuals.

Design: A cross-over study.

Setting: A private clinic for preventive health examinations in Copenhagen.

Subjects: Twenty-four healthy adults, 12 men and 12 women, aged 23-52 (median 40) years.

Interventions: After a 1-week control period each person added two boiled eggs to the usual daily diet for 6 weeks. All persons were instructed not to change the lifestyle in other ways during the whole study period.

Main outcome measures: Serum HDL cholesterol, total cholesterol and triglycerides were measured before, during and after 6 weeks of extra egg consumption. The corresponding serum low-density-lipoprotein (LDL) cholesterol was calculated from the Friedewald formula.

Results: After 6 weeks of extra egg consumption serum HDL cholesterol increased by 10% (P < 0.05) and total cholesterol increased 4% (P < 0.05), whereas the ratio total cholesterol/HDL cholesterol did not change significantly. Serum triglycerides and LDL cholesterol were also unchanged.

Conclusions: A moderate egg intake should not be rigorously restricted in healthy individuals.

Similar articles

See all similar articles

Cited by 3 articles

Publication types

LinkOut - more resources