Chenoweth W, Ullmann M, Simpson R, Leveille G
J Nutr. 1981 Dec;111(12):2069-80. doi: 10.1093/jn/111.12.2069.
The effect of changes in dietary cholesterol and fat on serum lipids was studied in 32 healthy men (mean age = 24.8 years). Subjects were fed a controlled diet for 10 days providing 42 to 45% of the total calories from fat, a P/S ratio of 0.3 to 0.5 and two eggs per day. During the next eight weeks, 16 subjects received each of the following diets for four weeks in a crossover design: 1) a control diet with two eggs per day or 2) the control diet with eggs replaced by a cholesterol-free egg substitute. The remaining 16 subjects received each of the following diets in a similar crossover design: 1) a modified-fat diet containing 35% of the total calories from fat, a P/S ratio greater than or equal to 1.0 and two eggs per day or 2) the same modified-fat diet with the egg substitute replacing the eggs. The two-week cycle of menus repeated throughout the study included a wide variety of foods commonly consumed in this country. Although the response of individual subjects varied, analysis of variance showed a significant decrease in serum total cholesterol related to replacement of eggs with the egg substitute and to modification in the type and amount of dietary fat. A significant diet-treatment interaction or sequencing effect was not found. Change in cholesterol intake related to addition or deletion of two eggs in the daily diet had no significant effect on serum triglycerides, high density lipoprotein cholesterol, or relative lipoprotein concentrations.
在32名健康男性（平均年龄 = 24.8岁）中研究了膳食胆固醇和脂肪变化对血脂的影响。受试者接受了为期10天的控制饮食，其中脂肪提供总热量的42%至45%，P/S比值为0.3至0.5，每天两个鸡蛋。在接下来的八周内，16名受试者采用交叉设计，每种以下饮食各接受四周：1）每天两个鸡蛋的对照饮食或2）用无胆固醇鸡蛋替代品替代鸡蛋的对照饮食。其余16名受试者采用类似的交叉设计接受以下每种饮食：1）一种改良脂肪饮食，脂肪提供总热量的35%，P/S比值大于或等于1.0，每天两个鸡蛋或2）用鸡蛋替代品替代鸡蛋的相同改良脂肪饮食。整个研究中重复的两周菜单周期包括该国常见的各种食物。尽管个体受试者的反应各不相同，但方差分析显示，用鸡蛋替代品替代鸡蛋以及改变膳食脂肪的类型和数量会使血清总胆固醇显著降低。未发现显著的饮食 - 治疗相互作用或顺序效应。每日饮食中添加或减少两个鸡蛋导致的胆固醇摄入量变化对血清甘油三酯、高密度脂蛋白胆固醇或相对脂蛋白浓度没有显著影响。
