Effect of egg consumption on lipid profile in some secondary school students in Ibadan, Nigeria.

  • E.O. Taiwo
  • L.O.A. Thanni
Keywords: egg, total cholesterol, high density lipoprotein, water, triglycerides

Abstract

This study was designed to assess the effect of egg consumption on lipid profile of some secondary school students of two local Government areas in Ibadan. This study involved 154 students selected using random selection sampling method, aged between 13 and 23 years. Teachers were exempted from the study. Lipid profile was measured using standard methods in all the subjects at baseline and two weekly for eight weeks. Test group of subjects were given one boiled averaged sized egg to eat daily and the control group was given 100mls of water to drink daily for four weeks. All measurements were recorded in the recording book. Data was analyzed using descriptive statistic. The ages 16 to 19 years constituted the highest age group. There were 49(63.64%) male subject and 50(64.4%)female. The mean BMI of the test group ± was 23.06kg/m2 ± 0.32 and 23.15kg/m2± 0.33 for control. The mean TC was 153.19mg/dl ± 0.92 for control group and 151.81mg/dl ± 0.96 in the test group at baseline. There was progressive significant increase in mean BMI at baseline with 23.06kg/m2± 0.32 to 25.28kg/m2 at 8 weeks of study period (p<0.05). In the test group there was progressive significant increase in mean TC at baseline with 153.19mg/dl ± 0.92 to 159.66kg/dl ± 0.78 at 8 weeks of egg consumption (p<0.05). Increase is greater in female subjects than male. There is increase in lipid profile in the subjects who ingested egg and the increase is higher in females than males. Egg consumption increased lipid profile.

Published
2021-01-13
Section
Articles

Journal Identifiers


eISSN: 1597-7889