Department of Nutritional Sciences, University of Connecticut, Storrs, Mansfield, CT 06269, USA.
Departamento de Metodologia de Investigacion, Instituto Nacional de Pediatria, CD Mexico 04530, Mexico.
Nutrients. 2018 Feb 24;10(2):258. doi: 10.3390/nu10020258.
Cardiovascular disease (CVD) risk is associated with high concentrations of low-density lipoprotein cholesterol (LDL-C). The impact of dietary cholesterol on plasma lipid concentrations still remains a concern. The effects of egg intake in comparison to choline bitartrate supplement was studied in a young, healthy population. Thirty participants were enrolled for a 13-week intervention. After a 2-week run-in period, subjects were randomized to consume either 3 eggs/day or a choline bitartrate supplement (~400 mg choline for both treatments) for 4-weeks each. After a 3-week washout period, they were allocated to the alternate treatment. Dietary records, plasma lipids, apolipoproteins (apo) concentrations, and peripheral blood mononuclear cell expression of regulatory genes for cholesterol homeostasis were assessed at the end of each intervention. Dietary intakes of saturated and monounsaturated fat were higher with the consumption of eggs compared to the choline period. In addition, higher plasma concentrations of total cholesterol (7.5%), high density lipoprotein cholesterol (HDL-C) (5%) and LDL-C (8.1%) were observed with egg consumption ( < 0.01), while no change was seen in LDL-C/HDL-C ratio, a key marker of heart disease risk. Compared to choline supplementation, intake of eggs resulted in higher concentrations of plasma apoA-I (8%) and apoE (17%) with no changes in apoB. Sterol regulatory element-binding protein 2 and 3-hydroxy-3-methylglutaryl-CoA reductase expression were lower with egg consumption by 18% and 31%, respectively ( < 0.05), suggesting a compensation to the increased dietary cholesterol load. Therefore, dietary cholesterol from eggs appears to regulate endogenous synthesis of cholesterol in such a way that the LDL-C/HDL-C ratio is maintained.
心血管疾病（CVD）风险与低密度脂蛋白胆固醇（LDL-C）浓度升高有关。饮食胆固醇对血浆脂质浓度的影响仍然令人关注。在年轻健康人群中，研究了鸡蛋摄入与酒石酸氢胆碱补充剂相比的效果。30 名参与者被纳入为期 13 周的干预研究。经过 2 周的适应期后，将受试者随机分为每天食用 3 个鸡蛋或酒石酸氢胆碱补充剂（两种治疗方法的胆碱含量均约为 400mg），各持续 4 周。经过 3 周洗脱期后，他们被分配到另一种治疗方法。在每个干预结束时，评估了膳食记录、血浆脂质、载脂蛋白（apo）浓度以及胆固醇稳态调节基因在外周血单核细胞中的表达。与胆碱期相比，摄入鸡蛋会增加饱和脂肪和单不饱和脂肪的摄入量。此外，与胆碱摄入相比，鸡蛋摄入会导致总胆固醇（7.5%）、高密度脂蛋白胆固醇（HDL-C）（5%）和 LDL-C（8.1%）的血浆浓度更高（<0.01），而 LDL-C/HDL-C 比值没有变化，这是心脏病风险的一个关键标志物。与胆碱补充剂相比，摄入鸡蛋会导致血浆 apoA-I（8%）和 apoE（17%）浓度升高，而 apoB 没有变化。胆固醇调节元件结合蛋白 2 和 3-羟-3-甲基戊二酰辅酶 A 还原酶的表达分别降低了 18%和 31%（<0.05），这表明对增加的膳食胆固醇负荷的补偿。因此，来自鸡蛋的膳食胆固醇似乎通过调节内源性胆固醇合成来维持 LDL-C/HDL-C 比值。
