Hypercholesterolemia Can Be Improved by Stopping to Take Eggs and Milk

Abstract

Changes of levels of serum lipids have been investigated on the condition of taking eggs and milk including their products for persons with hypercholesterolemia. In this study the levels of total cholesterol (TC), triglyceride (TG), high-density lipoprotein cholesterol (HDL-C) and low-density lipoprotein cholesterol (LDL-C) were compared at the annual health checks (ningen dock) of the previous year and of the current year. 289 subjects were divided into three groups, Group A of 175 subjects who took eggs and milk usually, Group B of 53 subjects who stopped to take them and Group C of 61 subjects who did not take them as usual. In Group A, levels of TC, TG, HDL-C and LDL-C changed 250±23 mg/dl to 253±31 mg/dl, 140±95 mg/dl to 143 ± 114 mg/dl, 65 ± 16 mg/dl to 67±18 mg/dl, and 158±26 mg/dl to 160±29 mg/dl respectively. In Group B, 262±31 mg/dl to 230±23 mg/dl, 132±64 mg/dl to 131±72 mg/dl, 69±17 mg/dl to 65±15 mg/dl and 165±30 mg/dl to 139±19 mg/dl respectively. In Group C, 255±22 mg/dl to 253±30 mg/dl, 167±130 mg/dl to 166±98 mg/dl, 64± 18 mg/dl to 64± 17 mg/dl and 162±24 mg/dl to 159±31 mg/dl respectively. Levels of TC, HDL-C and LDL-C in Group B decreased significantly after stopping to take eggs and milk by 32±25 mg/dl (12%), 4±8 mg/dl (6%) and 26±26 mg/dl (16%) respectively. Also there were a linear correlation between TC and LDL-C levels (y=0.7159x-21.842, r=0.522) and an exponential correlation between TG and HDL-C levels (y=203.74x^-0.2415, r=0.2741) .