Effect of Daily Egg Ingestion with Thai Food on Serum Lipids in Hyperlipidemic Adults

Thai food is one of the healthiest foods. In fact, several Thai dishes, such as Tom Yum soup, are currently under scientific study for their incredible health benefits. Limited data are available on the effects of egg consumption with Thai food in hyperlipidemic patients. To assess the effects of daily egg consumption with Thai food, which is known as low fat diet, on serum lipids profiles in hyperlipidemic subjects without medication treatment, the randomized crossover trial of 71 hyperlipidemic adults (8 men, 63 women) were randomly to one of the two sequences of one and three eggs/day for 4 weeks. Each treatment was separated by a four-week washout period (egg-free). Our data indicated that one or three eggs/day consumption were significantly increases total serum cholesterol ( and versus ？mg/dL) and LDL-C levels ( and versus ？mg/dL) as compared to egg-free period. No significant change of serum TG, HDL-C, TC/HDL-C, and LDL-C/HDL-C levels was observed after 1 or 3 eggs consumption daily in this study. 1. Introduction Half of the world’s population is living in Asia they had their own culture of eating. Rice is a main food with different kinds of plant including vegetables, bean, legume, and herbs. The traditional Asian diet is one of the health model diets because of low incidence of chronic diseases in Asian countries [1]. Thai food is one of the Asian foods, of good taste, and contains various healthy vegetables, herbs, and spices along with rice and noodles but is less in fat. Thai food does not contain big meat chunks of large animals; on the other hand, they are fortified and shredded with various herbs and healthy vegetables [2]. Herbs and spices in Thai foods may boost metabolism and fight inflammation. Thai food is one of the most intrinsically healthy foods in the world [3]. Thai people consumed lower egg than those in other countries which was only 130 eggs per capita per year whereas 230 and 350 in Hong Kong and Japan, respectively. From 2012, Thai people were encouraged to consume more eggs due to low-cost but high-quality protein of eggs [4]. Data from Thai National Nutrition Survey in 1986 revealed that average fat intake in Thai people was 21.8% of total calories consumption [5]. Fat consumption in Thai people resemble to that of the NCEP step I diet (≤30% of total energy as fat). NCEP step I diet consists of ≤30% of total energy as fat, ≤10% of energy as SFA (saturated fatty acids), and ≤300？mg dietary cholesterol/day [6, 7]. Limited data are available on the effects of egg consumption with Thai food in hyperlipidemic patients. So,