The Effect of Quail Egg and Hen Egg Consumption on Low-Density Lipoprotein Oxidation and Small Dense Low-Density Lipoprotein

Abstract

Objective: The aim of the study was to investigate the effect of quail egg and hen egg supplements on lipoprotein profiles, low-density lipoprotein (LDL) oxidation and small dense LDL cholesterol (sd-LDL-C) in young healthy people, compared with hen eggs. Material and Methods: Twenty-three healthy volunteers (11 men and 12 women) were randomly assigned to consume 3 whole hen eggs per day (hen group, n=11) (total cholesterol 633 mg) or 9 quail eggs per day (quail group, n=12) (total cholesterol 459 mg) for 30 days. The plasma cholesterol and plasma triglyceride concentrations and lipoprotein fractions (Triglyceride-rich lipoprotein; TRL, LDL and high-density lipoprotein; HDL) were determined at baseline and after the 30-day period of egg consumption. The LDL oxidation (lag time) was measured by the increase of conjugated diene production. Sd-LDL-C was calculated from the major lipid and lipoprotein parameters. Results: In the quail group, plasma triglyceride (TG) and LDL-TG were significantly decreased, whereas the plasma cholesterol and HDL-C were unchanged. There was no alteration in lipoprotein profiles in the hen group. The LDL lag time of the quail group was longer than at baseline. There were no significant changes in sd-LDL-C levels in both groups during the study. Conclusion: Quail egg and hen egg consumptions for 30 days did not change the lipoprotein profiles, sd-LDL as well as the LDL-oxidation, which not modified the cardiovascular disease risk factor.

Keywords

• hen egg
• ldl-oxidation
• lipoprotein profiles
• quail egg
• small dense ldl