Journal of Nutritional Science and Vitaminology
Online ISSN : 1881-7742
Print ISSN : 0301-4800
ISSN-L : 0301-4800
Effect of Egg white on Serum Cholesterol Concentration in Young Women
Liu ASATOMing-Fu WANGYin-Ching CHANShu-Hui YEHHei-Mei CHUNGShu-Ying CHUNGSadako CHIDATatsu UEZATOIsao SUZUKINorimitsu YAMAGATAToyohiko KOKUBUShigeru YAMAMOTO
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1996 年 42 巻 2 号 p. 87-96

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In a previous study we observed favorable effects of egg white on serum lipids in rats and mice. The present study was designed to elucidate these effects in 24 female university students with moderate hypercholesterolemia. About 30% of total protein was supplied with egg white, tofu or cheese. The experiment was conducted for a complete menstruation cycle of each subject. Lipid intake was about 30% of total energy intake. The energy intake of each subject was constant throughout the experiment. Body weight was measured every morning. Daily activity was measured by a pedometer. Blood was withdrawn after an overnight fast on the first, 15th and last days and serum lipids were measured. Body weight and daily activity were maintained in all the groups throughout the experiment. The egg white group showed a similar decrease in the total cholesterol (Total-C) concentration but a greater increase of high-density lipoprotein cholesterol (HDL-C) concentration as compared to the tofu group and a greater decrease in Total-C and low-density lipoprotein cholesterol (LDL-C) concentrations and a greater increase in the HDL-C concentration as compared to the cheese group (p<0.05). The results indicate the favorable effects of egg white in the control of hypercholesterolemia.

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