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A group of 56 hypercholesterolemic and normocholesterolemic men and women were given approximately 700 mg a day of egg yolk cholesterol In a double-blind, crossover study while they were on a background diet containing approximately 30% of energy as fat. Overall there was a 0.23 mmol/l rise In plasma cholesterol (3.7%, p< 0.001) after 4 weeks, a 0.19 mmol/l rise in low density lipoprotein (LDL) cholesterol (4.9%, p= 0.002), and a 0.07 mmol/l rise In high density lipoprotein (HDL) cholesterol (5.4%, p< 0.001). Plasma trlglycerides fell by 0.07 mmol/l (5.1%). Normocholesterolemic Individuals (plasma cholesterol <5.2 mmol/l) experienced small, nonsignificant rises of 0.06, 0.02, and 0.05 mmol/l In total, LDL, and HDL cholesterol, respectively. Hypercholesterolemic sub|ects were classified on the basis of their response to a low fat diet. Diet-sensitive sub|ects were defined by a > 10% fall In plasma cholesterol on a 25% fat, low cholesterol (<200 mg/day) diet These individuals were found to be more responsive to the effect of dietary cholesterol than were dlet-insensltlve subjects; the respective changes In the two groups were rises of 0.36 mmol/l versus 0.19 mmol/l In plasma cholesterol (p= 0.06) and rises of 0.30 versus 0.15 mmol/l in LDL cholesterol (p= 0.06). In addition to elevating HDL cholesterol by 0.09 mmol/l and 0.07 mmol/l, respectively, dietary cholesterol also produced an Increase In the proportion of HDL2, from 40% to 44% of HDL protein (p< 0.001). The change in both LDL and HDL cholesterol with dietary cholesterol supplementation was related to the change with fat supplementation (r= 0.35, p< 0.05 andr=0.45, p< 0.001, respectively). However, normocholesterolemic individuals who are not particularly responsive to dietary cholesterol may, nevertheless, also need to consider such restrictions, especially if they are at risk for atherosclerosis.
Arteriosclerosis – Wolters Kluwer Health
Published: May 1, 1990
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