Year: 1961
Type: article
Abstract: In a previous study we found that dietary cho- lesterol provided in the form of egg yolk had a great effect upon the serum cholesterol and phos- pholipid levels in healthy human subjects (2).This effect was obtained with the use of high cholesterol and cholesterol-free diets which were bal- anced closely in the amounts of fat and in fatty acid composition.The range of cholesterol intake so tested was from 1,700 to 4,800 mg per day, amounts clearly above the usual daily American consumption of 500 to 1,000 mg.The present investigation was designed to examine the serum lipid responses of six men given dietary cholesterol as egg yolk in amounts compatible with usual dietary intakes.The effects of egg yolk cho- lesterol and crystalline cholesterol were also compared. METHODSSubjects.Six men, aged 41 to 52 years, were selected from prison volunteers and hospitalized on a metabolic ward for 13 weeks.After a complete medical examination they were found to be in good health; none was obese.Their urinalyses, blood counts, erythrocyte sedimenta- tion rates and chest X-rays were normal.Dietary plan.Initially, the men received a general diet for 1 week (3,000 calories, 70 g protein, 120 g fat, and 425 mg cholesterol).They then were given various experimental formulas as the sole source of nourishment for the next 12 weeks.Each man received the formula in three separate meals administered through an intra- gastric tube in order to insure precise quantities of each nutrient.Aside from differences in their content of egg yolk and crystalline cholesterol, the formulas of all subjects were identical for each period (Table I).The caloric con- tent was 3,000; the protein was 70 g derived from casein,
DOI: 10.1172/jci104324
Institution: University of Iowa
Language: English
Subfield: Surgery
Field: Medicine
Domain: Health Sciences
Open Access status: bronze
OpenAlex ID: W2156023251