Consuming 12 eggs per week for 1 year does not alter serum lipids, lipoprotein cholesterol, or C‐reactive protein in older adults

Abstract

Recent studies suggest that eating 1 or more eggs daily may increase an individual's blood total and LDL cholesterol levels thus increasing their risk of cardiovascular disease. The purpose of this study was to determine the effects of consuming 12 eggs per week for 1 year on blood lipids, lipoprotein cholesterol, apolipoprotein (apo) A‐1 and B, lipoprotein a (Lpa), and C‐reactive protein (CRP) levels, compared to people consuming no eggs of 1 year. Forty‐Five older adults (≥ 60 years of age) diagnosed with early age‐related macular degeneration (AMD) were placed into either the intervention (27) or control (18) group based on their willingness to consume eggs. On average, the Intervention group had slightly higher, but not significantly, serum total cholesterol (TC), LDL cholesterol (LDL‐C), triglycerides (TG), HDL cholesterol (HDL‐C), apo A‐1, and CRP levels compared to the Control group after the 12 months. Also, the Intervention group had slightly lower, but not significantly, serum Lpa levels and apo A‐1:apo B ratio compared to the Control group after the 12 months. Serum apo B levels were unchanged in both groups after the 12 months. Also within the Intervention group serum TC, LDL‐C, TG, and HDL‐C levels were slightly higher after 12 months of consuming 12 eggs per week; while within the Control serum TC, LDL‐C, and TG levels were slightly lower after 12 months of consuming no eggs compared to baseline but this was also not statistically significant. This study suggests that the consumption of 12 eggs per week for 1 year has no effect on serum lipids, lipoprotein cholesterol, apo A‐1, apo B, Lpa or CRP levels in older adults diagnosed with early AMD. The Egg Nutrition Center of the American Egg Board supported this research.