alexa Effect of egg consumption in overweight and obese hypercholesterolemic women | OMICS International | Abstract
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
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Research Article

Effect of egg consumption in overweight and obese hypercholesterolemic women

Chulaporn Roongpisuthipong1*, Theerawut Klangjareonchai1, Wanjarus Roongpisuthipong1,3, Supanee Putadechakum2 and Piyamitr Sritara1

1Department of Medicine, Faculty of Medicine, Ramathibodi Hospital, Mahidol University, Bangkok 10400, Thailand

2Research Center, Faculty of Medicine, Ramathibodi Hospital, Mahidol University, Bangkok 10400, Thailand

3Department of Medicine, Faculty of Medicine Vajira Hospital, University of Bangkok Metropolis, Bangkok 10300, Thailand

*Corresponding Author:
Chulaporn Roongpisuthipong
Department of Medicine, Faculty of Medicine
Ramathibodi Hospital, Mahidol University, Bangkok 10400, Thailand
E-mail: [email protected]

Received date: April 11, 2011; Accepted date: August 27, 2012; Published date: August 29, 2012

Citation: Roongpisuthipong C, Klangjareonchai T, Roongpisuthipong W, Putadechakum S, Sritara P (2012) Effect of Egg Consumption in Overweight and Obese Hypercholesterolemic Women. J Nutr Food Sci 2:163. doi:10.4172/2155-9600.1000163

Copyright: © 2012 Roongpisuthipong C, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


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.

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