Effect of Cooking Method on the Cholesterol Content of Chicken Eggs

doi:10.11428/JHEJ1987.54.705

Paper

Effect of Cooking Method on the Cholesterol Content of Chicken Eggs

Published Sep 15, 2003 · S. Sugiyama, Hiroko Kasami, Erisa Oda

Journal of home economics

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Abstract

The effects on the cholesterol and fatty acid contents of eggs by the usual cooking procedures were investigated. Both contents were not significantly reduced by wet-cooking procedures such as boiling, poaching, pot-steaming, and making into egg soup. With the dry-cooking procedures, omelet using beaten eggs absorbed cooking oil, while frying and deep-frying, not using beaten eggs, significantly reduced the cholesterol inside the egg yolk membrane. In doughnuts, the efflux of cholesterol from the egg to the cooking oil was at least 32%. These results suggest that nutritional education/management focusing on the cholesterol content of egg dishes is important. (Received October 31, 2002; Accepted in revised form June 23, 2003)

Study Snapshot

Key takeawayFried and deep-fried chicken eggs significantly reduce the cholesterol content, while wet-cooking methods like boiling and poaching do not significantly affect it.

PopulationOlder adults (50-71 years)

Sample size24

MethodsObservational

OutcomesBody Mass Index projections

ResultsSocial networks mitigate obesity in older groups.

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Paper

Effect of Cooking Method on the Cholesterol Content of Chicken Eggs

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References

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Citations

Cholesterol intake is associated with lecithin intake in Japanese people.

Limiting cholesterol intake decreases lecithin intake, which is associated with increased choline intake in Japanese people.