Kishimoto Yoshimi, Taguchi Chie, Suzuki-Sugihara Norie, Saita Emi, Usuda Mika, Wang Wei, Masuda Yasunobu, Kondo Kazuo
Endowed Research Department "Food for Health", Ochanomizu University.
J Nutr Sci Vitaminol (Tokyo). 2016;62(5):361-365. doi: 10.3177/jnsv.62.361.
The egg is a nutrient-dense food and contains a number of antioxidants. The consumption of eggs has been considered to improve the balance of diets, although its impact on serum cholesterol levels has been a matter of concern in many countries. Here, we conducted a pilot study to investigate whether daily additional consumption of an egg might affect serum lipid profiles and also antioxidant status in healthy subjects. Fourteen male subjects were provided with breakfasts including a boiled egg for 4 wk. At the end of intervention, serum concentrations of total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) were unchanged, despite the significant increase in the intake of dietary cholesterol. In contrast, a significant increase in high-density lipoprotein cholesterol (HDL-C) and a reduction of the LDL-C/HDL-C ratio were observed. Interestingly, the malondialdehyde modified-LDL (MDA-LDL)/LDL-C ratio and the oxidizability of LDL were significantly reduced. Serum total antioxidant capacity value after the intervention period was higher than at baseline. These data indicate that consuming one egg per day for 4 wk as breakfast in addition to a normal diet does not affect serum lipids, and suggests that it may improve serum antioxidant status in healthy males.
鸡蛋是一种营养丰富的食物，含有多种抗氧化剂。尽管鸡蛋对血清胆固醇水平的影响在许多国家一直是个备受关注的问题，但食用鸡蛋被认为有助于改善饮食平衡。在此，我们进行了一项初步研究，以调查在健康受试者中每日额外食用一个鸡蛋是否会影响血清脂质谱以及抗氧化状态。14名男性受试者连续4周早餐食用含一个煮鸡蛋的食物。在干预结束时，尽管膳食胆固醇摄入量显著增加，但血清总胆固醇（TC）和低密度脂蛋白胆固醇（LDL-C）浓度未发生变化。相反，观察到高密度脂蛋白胆固醇（HDL-C）显著增加，LDL-C/HDL-C比值降低。有趣的是，丙二醛修饰的低密度脂蛋白（MDA-LDL）/LDL-C比值以及低密度脂蛋白的氧化能力显著降低。干预期后的血清总抗氧化能力值高于基线水平。这些数据表明，在正常饮食基础上，连续4周每天早餐食用一个鸡蛋不会影响血清脂质，并且提示这可能会改善健康男性的血清抗氧化状态。
