AJCN Cancer Health Disparities Conference
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Buzzard, I. M.
Right arrow Articles by Bowering, J.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Buzzard, I. M.
Right arrow Articles by Bowering, J.
Agricola
Right arrow Articles by Buzzard, I. M.
Right arrow Articles by Bowering, J.

American Journal of Clinical Nutrition, Vol 36, 94-105, Copyright © 1982 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Effect of dietary eggs and ascorbic acid on plasma lipid and lipoprotein cholesterol levels in healthy young men

IM Buzzard, MR McRoberts, DL Driscoll and J Bowering

The effects on plasma lipid levels of increased ingestion of whole eggs and of ascorbic acid (AA) were investigated in 40 healthy, free-living men, aged 21 to 35 yr. Ten subjects were assigned to each of four groups which included the following regimens in combination with the usual daily diet: EGGS group, 3 eggs + placebo; AA group, 2 g ascorbic acid; EG AA group, 3 eggs + 2 g ascorbic acid; CONTROL group, placebo only. Fasting blood was sampled at 2-wk intervals during a 6-wk experimental period and during a 4-wk postexperimental period. Dietary cholesterol intake increased from a mean (+/-SD) of 412 (+/-200) mg/day during the preexperimental period to 975 (+/-134) mg/day on the experimental egg diet (p less than 0.001). Mean changes in plasma lipids in the eGGS and AA groups were not statistically significant. Considerable variability in individual responses was observed. In the EGAA group, significant increases in total cholesterol (18.3 +/- 6.4 mg/dl) and low-density lipoprotein cholesterol (10.0 +/- 6.4 mg/dl) at 4 wk were observed. Analysis of variance indicated significant interaction between the effects of eggs and AA. A possible synergistic relationship between these two dietary factors is suggested.


This article has been cited by other articles:


Home page
 Endocr. Rev.Home page
A. D. Mooradian, M. J. Haas, and N. C. W. Wong
The Effect of Select Nutrients on Serum High-Density Lipoprotein Cholesterol and Apolipoprotein A-I Levels
Endocr. Rev., February 1, 2006; 27(1): 2 - 16.
[Abstract] [Full Text] [PDF]

Home page
 Am. J. Clin. Nutr.Home page
R. M Weggemans, P. L Zock, and M. B Katan
Dietary cholesterol from eggs increases the ratio of total cholesterol to high-density lipoprotein cholesterol in humans: a meta-analysis
Am. J. Clinical Nutrition, May 1, 2001; 73(5): 885 - 891.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1982 by The American Society for Nutrition