Arora R C, Agarwal N, Singh D K
Dept. of Medicine, MLB Medical College, Jhansi, India.
Mater Med Pol. 1991 Oct-Dec;23(4):299-301.
Changes in lipid lipoprotein profile were observed in the first and third hours after feeding 750 mg of egg cholesterol in 13 healthy male subjects (Group A), 6 patients of coronary artery disease (Group B), 10 diabetic patients (Group C), and 10 hypertensive patients (Group D), all belonging to the age group of 35-60 years. 61.53% of healthy male subjects showed a fall in the total serum cholesterol (STC) in the first hour after feeding, while in the rest there was a rise. On the other hand, 66.67% of coronary artery disease patients, 50% of diabetics and 50% hypertensives showed a rise in the first hour while the rest showed either a fall or no change in STC. All groups showed a fall in LDL at the first hour. In the third hour the STC and LDL level increased in group A, C and D, whereas in group B STC showed a fall and LDL showed a rise. All these changes were, however, statistically insignificant. The changes in HDL values were also statistically insignificant except in group D where they showed a progressive rise increase in the first and third hours.
在13名健康男性受试者（A组）、6名冠心病患者（B组）、10名糖尿病患者（C组）和10名高血压患者（D组）中观察了摄入750毫克鸡蛋胆固醇后第一小时和第三小时血脂脂蛋白谱的变化，所有受试者年龄均在35 - 60岁之间。61.53%的健康男性受试者在进食后第一小时血清总胆固醇（STC）下降，而其余受试者则上升。另一方面，66.67%的冠心病患者、50%的糖尿病患者和50%的高血压患者在第一小时STC上升，而其余患者STC要么下降要么无变化。所有组在第一小时LDL均下降。在第三小时，A组、C组和D组的STC和LDL水平升高，而B组STC下降，LDL上升。然而，所有这些变化在统计学上均无显著意义。HDL值的变化在统计学上也无显著意义，除了D组，该组在第一小时和第三小时呈逐渐上升趋势。
