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Human plasma lipid responses to red meat, poultry, fish, and eggs

Human plasma lipid responses to red meat, poultry, fish, and eggs

American Journal of Clinical Nutrition 33(12): 2573-2580

Four test diets containing either red meat or fish and poultry and 3 eggs daily or no eggs were eaten for 6 weeks each by 29 healthy men, 31-61 years of age, whose initial plasma cholesterol concentration was below 240 mg/dl. Half the subjects consumed the diet in one given order, whereas group II were fed the diets in reverse order. Plasma cholesterol and high-density lipoproteins (HDL)-cholesterol were measured before diets, at weeks 5 and 6 in each diet period, and 6 weeks after the last test diet period. These levels were not significantly changed by any test diet eaten by group I subjects, whose diet-order substituted fish and poultry for red meat, reducing daily cholesterol intake to 300 mg or less. However, when eggs were added to either flesh diet, mean plasma cholesterol in group II subjects significantly increased at the end of each diet period, although HDL-cholesterol levels did not. Neither group exhibited a markedly different lipid response to eating fish and poultry as opposed to red meat. Thus, low-cholesterol diets may fail to reduce plasma cholesterol concentrations in most individuals.

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Accession: 000903728

Download citation: RISBibTeXText

PMID: 7435427

DOI: 10.1093/ajcn/33.12.2573

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