Effect of Feeding Egg Yolk and Cholesterol on Serum Cholesterol Levels

Messinger, William J.

doi:10.1001/archinte.1950.00230140025004

Cited by 78 publications

(14 citation statements)

References 9 publications

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“…In these earlier experiments we were unimpressed with the effect of crystalline cholesterol when fed alone but observed a sharp rise in serum-cholesterol levels when this was fed in the company of the saturated fatty acid fraction of a vegetable oil. We concurred with the views of Messinger et al (1950( ), Mayer et al (1954, and Keys et al (1956) that the changes in serum-cholesterol level were due to some factor in addition to the cholesterol content of the dietary fat. Our findings agreed with the feeding experiments of Swell et al (1955), who found greater rises of the serum-cholesterol level of rats when cholesterol was given with saturated fatty acids.…”

Section: Discussionsupporting

confidence: 91%

Egg Yolk and Serum-cholesterol Levels: Importance of Dietary Cholesterol Intake

Vm¹,

Bronte‐Stewart²

1963

BMJ

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Section: Discussionsupporting

confidence: 91%

Egg Yolk and Serum-cholesterol Levels: Importance of Dietary Cholesterol Intake

Vm¹,

Bronte‐Stewart²

1963

BMJ

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“…Previous studies involving the effects of egg feeding upon the serum cholesterol concentration (25)(26)(27) are difficult to interpret, since they did not balance all of the variables between the control and experimental diets (2). Usually the egg yolk was an addition to a general diet and thereby caused a change in the fat content, fatty acid composition, calories and protein of the diet.…”

Section: Discussionmentioning

confidence: 99%

The Serum Lipids in Men Receiving High Cholesterol and Cholesterol-Free Diets*

Connor¹,

Hodges²,

Bleiler³

1961

J. Clin. Invest.

174

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In a previous study we found that dietary cholesterol provided in the form of egg yolk had a great effect upon the serum cholesterol and phospholipid levels in healthy human subjects (2). This effect was obtained with the use of high cholesterol and cholesterol-free diets which were balanced closely in the amounts of fat and in fatty acid composition. The range of cholesterol intake so tested was from 1,700 to 4,800 mg per day, amounts clearly above the usual daily American consumption of 500 to 1,000 mg. The present investigation was designed to examine the serum lipid responses of six men given dietary cholesterol as egg yolk in amounts compatible with usual dietary intakes. The effects of egg yolk cholesterol and crystalline cholesterol were also compared. METHODSSubjects. Six men, aged 41 to 52 years, were selected from prison volunteers and hospitalized on a metabolic ward for 13 weeks. After a complete medical examination they were found to be in good health; none was obese. Their urinalyses, blood counts, erythrocyte sedimentation rates and chest X-rays were normal.Dietary plan. Initially, the men received a general diet for 1 week (3,000 calories, 70 g protein, 120 g fat, and 425 mg cholesterol). They then were given various experimental formulas as the sole source of nourishment for the next 12 weeks. Each man received the formula in three separate meals administered through an intragastric tube in order to insure precise quantities of each nutrient.Aside from differences in their content of egg yolk and crystalline cholesterol, the formulas of all subjects were identical for each period (Table I). The caloric content was 3,000; the protein was 70 g derived from casein, * Presented in part at the Annual Meeting of the American Heart Association, Council on Arteriosclerosis, St.Louis, October 21, 1960 (1). Supported by research grants from the National Institutes of Health, the American and Iowa Heart Associations, the Nutrition Foundation, the National Vitamin Foundation, and the American Cancer Society. except during period II when small components of the total protein were derived from egg yolk. The carbohydrate was supplied from a mixture of cornstarch, Dextrimaltose and sucrose. The basic formula contained normal amounts of required vitamins and minerals.In each period the fat supplied 40 per cent of the total calories. It consisted of a vegetable oil mixture, 60 per cent peanut oil, 30 per cent cocoa butter and 10 per cent safflower oil. It was designed to have a fatty acid composition similar to that of egg yolk. During period II small amounts of fat were provided from egg yolk-i.e., from 8 to 25 per cent of the total fat for the three different groups. The fatty acid composition of the egg yolk and vegetable oil mixtures was determined by gasliquid chromatography.' The fatty acid data of Table I were computed on the basis of these analyses. Thus, the iodine values and the percentage of saturated, monoethenoid and polyethenoid fatty acids were virtually identical for all periods and all subjects....

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“…As early as the beginning of the 1950s feeding experiments with up to 60 g cholesterol per day showed that humans are considerably less sensitive to changes in dietary cholesterol than many animal species [224,236,249]. Controlled experiments in humans on a rice-fruit diet [176] showed that the addition 500-600 mg cholesterol produced practically no change in serum cholesterol.…”

Section: Dietary Cholesterolmentioning

confidence: 99%