Objective: To determine the relationship between continuous egg consumption with Thai life-style dietary and
serum lipids of healthy young people.

Material and Method: Fifty-six participants with an average age of 35 were enrolled. In an experimental
method of cholesterol intake, all participants were fed an additional egg per day to their basic diet. This
project ran for 12 weeks.

Results: The 12-week egg consumption significantly increased serum total cholesterol by 0.27 + 0.15 mmol/L
(10.43 + 5.80 mg/dL) (p < 0.05). The HDL-cholesterol (HDL-c) increased significant by 0.55 + 0.06 mmol/L
(21.80 + 2.25 mg/dL)(p < 0.001) while the total cholesterol (TC) decreased as the HDL-c ratio was 0.94 + 1.1
(p < 0.001). No significant changes were found in LDL-cholesterol (LDL-c) and triglyceride levels. The
present study showed that small serum LDL-c changed in response to change of egg consumption. Additionally,
12-week egg consumption also resulted in an increasing HDL-c level.

Conclusion: In the majority of healthy adults, an addition of one egg per day to a normal fat diet could raise
HDL-c levels and decreased the ratio of TC toHDL-c. Therefore, egg consumption might benefit blood cholesterol
level.

Keywords: Cholesterol, Egg consumption