High Egg Cholesterol Consumption May Not Affect Blood Serum Cholesterol Levels in Elite Athletes in Training

Abstract

BackgroundDue to its high cholesterol content, limiting the intake of egg yolks is a common recommendation; however, recent studies have shown that blood cholesterol levels may be more dependent on other factors such as physical activity levels and genetic predispositions, than on actual cholesterol intake. Therefore, we hypothesized that very high cholesterol consumption in the form of egg yolks will not increase blood cholesterol levels in elite collegiate power lifters during training.MethodsSeven individuals were recruited for this study (age: 23±3.6; height: 66.7±4.7 in; body fat: 17.6±9.3%; weight: 83.2±17.8 kg). Subjects were assigned to one of two supplement groups paired by sum of 1RMs to lean body weight. High cholesterol supplement group was supplemented with 20 mg•kg−1•lean body mass−1 •day−1 of cholesterol via egg yolks (HC, N=4) while the lower cholesterol group was supplemented with equivalent egg control (LC, N=3) to meet 8 mg•kg‐1•lean body mass‐1•day‐1. Blood measurements were taken prior to supplementation and after nine weeks of training/supplementation.ResultsTotal cholesterol decreased in HC (−11.8±18.4 mg•dl−1) but increased in LC (21.7±9.5 mg•dl−1) after nine weeks (P<0.05). HDL followed a similar pattern (−11.3±6.8 HC and 4.7±6.4 LC mg•dl−1, P<0.05), while LDL levels did not change (5.3±.11. HC and 8.0±.14.4 LC mg•dl−1, P>0.05).ConclusionIt is unclear what may have caused a decrease in total cholesterol and HDLs while maintaining LDL levels. The relationship of dietary cholesterol to blood parameters is not straightforward as generally perceived and exercise training at the elite level may alter this relation.