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首页> 外文期刊>Journal of the National Research Council of Thailand. Natural science >THE EFFECT OF CONTINUOUS EGG CONSUMPTION ON BLOOD CHOLESTEROL LEVEL
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THE EFFECT OF CONTINUOUS EGG CONSUMPTION ON BLOOD CHOLESTEROL LEVEL

机译：连续食用鸡蛋对胆固醇水平的影响

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Since high serum cholesterol levels link to an increasing risk of cardiovascular disease, reduction in fat including egg intake has been the main focus of national dietary recommendations. However an experimental study by Mayurasakorn K., et al. of 56 healthy young men in Thailand showed that small plasma LDL - cholesterol level has changed in response to changes in egg consumption. Moreover, 12 - week egg consumption also results in an increasing HDL - cholesterol level. The main purpose of this study is to determine the relationships between continuous 1 - egg and 2 - eggs consumption and serum lipids in healthy young people. 117 recruited participants (16.2 percent were men and 83.8 percent were women) whose ages were at an average of 33.09 were working at the Industrial Rehabilitation Centre and Central Region Training Centre. By conducting the experimental method of cholesterol intake using the sole variable, data from blood specimens for biochemical analysis are collected. All participants were fed by lower 30 percent fat diets (NCEP III) with an addition of one egg per day for 4 weeks to basal diet and continuous with 2 eggs per day for 6 weeks. The daily intakes of cholesterol were 263 mg in basal diet, 327 in 1 egg / d, and 520 mg in 2 eggs / d. No different change in level of total cholesterol, triglyceride, LDL -cholesterol and ratio of total cholesterol and HDL - C has been founded between 1-egg / day period and 2 - eggs / day period (p>0.05). But plasma Total Cholesterol, LDL-cholesterol and ratio of Total Cholesterol and HDL - C level had decreased when continuous egg consumption (p<0.001). Moreover, the study shown that small plasma HDL - cholesterol level had been increased in response to the changes in egg consumption (p< 0.05). No significant change had been recorded in triglyceride levels. We concluded that in the majority of healthy young people, an addition 1 - egg and 2 - eggs consumptions to a normal fat diet conducted a little effect on plasma cholesterol levels, yet benefited to blood cholesterol level.
机译：由于高血清胆固醇水平会增加患心血管疾病的风险，因此减少脂肪（包括鸡蛋摄入量）一直是国家饮食建议的重点。然而，Mayurasakorn K.等人的实验研究。在泰国的56名健康的年轻人中，血浆中的LDL-胆固醇水平随鸡蛋摄入量的变化而变化。此外，食用鸡蛋12周也导致HDL-胆固醇水平升高。这项研究的主要目的是确定健康年轻人中连续1个鸡蛋和2个鸡蛋的摄入量与血脂之间的关系。在工业复兴中心和中部地区培训中心工作的117名应征者（男性为16.2％，女性为83.8％）平均年龄为33.09。通过使用唯一变量进行胆固醇摄入的实验方法，收集了血液样本中用于生化分析的数据。所有受试者均接受低30％脂肪饮食（NCEP III）喂养，在基础饮食中每天添加1个鸡蛋，持续4周，然后连续2天每天添加2个鸡蛋。基础饮食中胆固醇的每日摄入量为263 mg，1个鸡蛋/天为327 mg，2个鸡蛋/天为520 mg。总胆固醇，甘油三酸酯，低密度脂蛋白胆固醇和总胆固醇与高密度脂蛋白胆固醇的比率在每天1蛋/鸡蛋和每天2蛋/鸡蛋之间没有变化（p> 0.05）。但是当连续食用鸡蛋时，血浆总胆固醇，低密度脂蛋白胆固醇和总胆固醇比率以及高密度脂蛋白胆固醇水平降低了（p <0.001）。此外，研究表明，随着鸡蛋摄入量的变化，血浆小HDL-胆固醇水平有所提高（p <0.05）。甘油三酯水平未见明显变化。我们得出的结论是，在大多数健康的年轻人中，在正常的脂肪饮食中添加1个鸡蛋和2个鸡蛋对血浆胆固醇水平影响不大，但对血液胆固醇水平却有好处。

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