Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Chulaporn Roongpisuthipong, Theerawut Klangjareonchai, Wanjarus Roongpisuthipong, Supanee Putadechakum and Piyamitr Sritara
Background: The objective of this study was to determine the effect of egg consumption on lipid parameters in overweight and obese hypercholesterolemic womentreated with lipid-lowering agents. Methods: Forty overweight and obese hypercholesterolemic women, mean age of 58 years and mean body mass index of 27 kg/m2, who had been treated with lipid-lowering agents. Every patient was assigned to consume additional 3 eggs daily with their regular diet for 12 weeks. Lipid parameters and body compositions were measured. Results: An additional consumption of 3 eggs daily for 12 weeks increased HDL-cholesterol by 4.75 mg/dl (P <0.01) and decreased LDL-cholesterol to HDL-cholesterol ratio by 0.35 (P <0.05). No statistically significant changes were found in other lipid parameters. Body weight, body mass index, body composition and blood pressure were insignificantly changed. Conclusion: Addition of 3 eggs daily to their regular diet will increase the level of HDL-cholesterol and lower the ratio of LDL-cholesterol to HDL-cholesterol in overweight and obese hypercholesterolemic women who were treated with lipid-lowering agents.