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The results showed
that the egg-white and tofu groups decreased total cholesterol
similarly, while the cheese group showed a slight increase. In addition,
the egg-white group showed greater increases in HDL-cholesterol than
both the tofu and cheese groups.
This experiment
suggest that a factor or factors in egg whites may have an
anti-hypercholesterolemia effect. Egg white compares favorably with
tofu, which is known to have an anti-cholesterolemic effect. The
mechanisms that govern this effect of protein are unknown, although
several theories have been proposed. One is that in rats fed soy
protein, the undigested peptide fraction produced in the GI tract may
bind to steroids (that is, cholesterol) and be excreted in the feces.
The sulfur in some amino acids may affect blood lipids. For instance,
rats that consume protein high in cystine (a sulfur-containing amino
acid) have lower levels of serum cholesterol. Egg-white protein has a
higher concentration of cystine (0.37%) than either the milk-protein
casein (0.07%) or soybean protein (0.30%).
Although this study
involved young women, this data may relate to bodybuilders. Those
bodybuilders who self-administer certain androgens that have transient
but detrimental effects on blood lipids would certainly benefit from
egg-white consumption. Furthermore, women tend to have higher levels of
HDL-cholesterol than men (due primarily to higher estrogen levels), and
if the consumption of egg-white protein can elevate that further, such
an effect should also occur in men. Egg white is an inexpensive and
excellent source of protein. The next step could be to test this idea on
trained bodybuilders who are either drug-free or using androgens.
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