Financiado en parte por Egg Nutrition Center
Impact of dietary cholesterol from eggs and saturated fat on LDL cholesterol levels: a randomized cross-over study
Carter S, Hill AM, Yandell C, Wood L, Coates AM, Buckley JD
The American journal of clinical nutrition · 4 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiado por la industria
- Grupo de la industria
- Egg Nutrition Center
Según 1 financiador declarado.
Publicación
- Publicado
- 2025-05-06 · Am J Clin Nutr · vol. 122 · número 1 · págs. 83–91
- Editorial
- Elsevier BV
- Citado
- 6 citas · más que el 96% de estudios similares · 5.3× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 44 trabajos
- Acceso
- De pago
- Áreas de investigación
- Lipoproteins and Cardiovascular Health · Cholesterol and Lipid Metabolism · Nutritional Studies and Diet
- Palabras clave
- dietary cholesterol, eggs, saturated fat, LDL cholesterol, LDL particle size, cardiovascular risk, isocaloric diet, dietary intervention, hypercholesterolemia, cardiovascular risk reduction, dietary guidelines, dietary fat intake, LDL particle number
- MeSH
- humans, dietary fats, cholesterol, dietary, fatty acids, cross-over studies, eggs, adult, middle aged, female, male, cholesterol, ldl
6 autores
- Sharayah Carter🇦🇺University of South Australia; RMIT University
- Alison Marie Hill🇦🇺University of South Australia
- Catherine A. Yandell🇦🇺University of South Australia
- Lisa G. Wood🇦🇺University of Newcastle Australia
- Alison Mary Coates🇦🇺University of South Australia
- Jonathan David Buckley🇦🇺 · autor de correspondenciaUniversity of South Australia
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Cardiovascular disease (CVD) remains a leading cause of death. Although dietary cholesterol from eggs has been a focus of dietary guidelines, recent evidence suggests that saturated fat has a greater impact on LDL cholesterol.
Objectives
This study examined the independent effects of dietary cholesterol and saturated fat on LDL concentrations.
Methods
In this randomized, controlled, cross-over study (clinicaltrials.gov, NCT05267522), 61 adults (age 39 ± 12 y, BMI 25.8 ± 5.9 kg/m2) with baseline LDL cholesterol <3.5 mmol/L (135.3 μg/dL) were assigned to 3 isocaloric diets for 5 wk each: high-cholesterol (600 mg/d), low-saturated fat (6%) including 2 eggs/d (EGG); low-cholesterol (300 mg/d), high-saturated fat (12%) without eggs (EGG-FREE); and a high-cholesterol (600 mg/d), high-saturated fat (12%) control diet (CON) including 1 egg/wk. Outcomes were assessed at the end of each diet phase.
Results
Fifty-four participants completed ≥1 diet phase, and 48 completed all diet phases. Compared with CON, EGG but not EGG-FREE reduced LDL cholesterol (CON 109.3 ± 3.1 μg/dL compared with EGG 103.6 ± 3.1 μg/dL P = 0.02 compared with EGG-FREE 107.7 ± 3.1 μg/dL, P = 0.52). Across all diets, saturated fat intake was positively correlated with LDL cholesterol (β = 0.35, P = 0.002), whereas dietary cholesterol was not (β = -0.006, P = 0.42). Compared with CON, EGG but not EGG-FREE reduced concentrations of large (EGG β = -48.6, P = 0.03; EGG-FREE β = -35.85, P = 0.12) and increased concentrations of small LDL particles (EGG β = 95.1, P = 0.004; EGG-FREE β = 55.82, P = 0.10).
Conclusions
Saturated fat, not dietary cholesterol, elevates LDL cholesterol. Compared with consuming a high-saturated fat diet with only 1 egg/wk, consuming 2 eggs daily as part of a low-saturated fat diet lowers LDL concentrations, which may reduce CVD risk. However, this effect on CVD risk may be mitigated, at least in part, by a reduction in less-atherogenic large LDL particles and an increase in more atherogenic small LDL particles.
Trial registration
This trial was registered at clinicaltrials.gov as NCT05267522 (https://clinicaltrials.gov/study/NCT05267522?term=eggs%20and%20cholesterol&rank=3).
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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