Table 2.
Effects of additional dietary cholesterol from egg intake on serum lipids during weight maintenance: insulin-resistant and diabetic populations.
| Study/Population | Design | # Days | LDL-C | HDL-C | LDL-C/HDL-C |
|---|---|---|---|---|---|
| Insulin-resistant | |||||
| Knopp et al. 2003 [41]; Insulin-resistant (IR) and obese insulin-resistant (OIR) |
Crossover (IR: n = 75; OIR: n = 57): 4 eggs per day (850 mg cholesterol) vs. egg substitute | 28 | IR: +6% OIR: ↔ |
IR: +6% OIR: +6% |
ND * |
| Diabetic | |||||
| Ballesteros et al. 2015 [51]; Diabetic patients |
Crossover (n = 29): 1 egg per day (250 mg cholesterol) vs. oatmeal breakfast | 35 | ↔ | ↔ | ↔ |
| Fuller et al. 2015 [52]; Diabetic patients |
Parallel: High egg (12 eggs/week; ~300–350 mg cholesterol/day) (n = 72) vs. low egg (<2 eggs/week) (n = 68) | 42 | ↔ | ↔ | ND |
* ND, not determined. HDL-C = HDL cholesterol; LDL-C = LDL cholesterol; # = number of days of intervention; ↔ = no change relative to control.