Lancaster farming. (Lancaster, Pa., etc.) 1955-current, September 18, 1999, Image 28

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    A2B-LancMter Farming, Saturday, September 18, 1999
Human Response To Cholesterol:
ANDY ANDREWS
Lancaster Fanning Staff
MANHEIM (Lancaster Co.)
Dr. Robert G. Elkin, newly
appointed head of the Penn State
Poultry Science Department,
believes there is a genetic basis as
to why some people can eat many
eggs regularly and suffer no ill
effects.
It’s in the genes.
He related the stray reprated in
the March 28,1991 New England
Journal of Medicine about the
“Egg Man" a male in his "80s
who consumed 25 eggs a day a
day\ for 15 years in a row.
Normal people, according to
Dr. Robert G. Elkin, newly appointed head of the Penn State Poultry Science Depart
ment, second from right, spoke to about two dozen poultry producers and agri
industry representatives Monday afternoon at the Penn State-sponsored Poultry Sci
ence and Health Seminar at Krelder’s Restaurant, Manheim. From left, Mike Hulet,
Penn State poultry science professor; Paul Patterson, Penn State poultry science pro
fessor; Elkin; and John Schwartz, Lancaster extension director.
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Elkin, absorb between 29 percent
and 80 percent of the cholesterol,
mainly located in the egg yolk, into
their bodies (most average about
56 percent). The 88-year-old man
simply "shunted" the cholesterol
through bile acids in his body, out
his stools. The man was clinically
recorded as absorbing only 18 per
cent of the cholesterol way
below the average.
There are no easy answers to
explain why this happened, Elkin
told almost two dozen poultry pro
ducers and agri-industry represen
tatives Monday afternoon at the
Penn State-sponsored Poultry Sci
ence and Health Seminar at Kreid-
er’s Restaurant, Manheim.
Elkin believes it’s a combina
tion of factors, mostly involving
human genetics, which will pave
the way for further understanding.
Elkin, an expert in cholesterol
and nutrient metabolism, spoke
about his role as new poultry sci
ence department head, a position
he accepted in July in the wake of
the resignation of William Weav
er, former head.
Elkin, a native ofNutlcy, NJ., is
a Penn State alumnus, having been
graduated with a bachelor’s in ani
mal science in 1975. He received a
master’s in poultry nutrition from
Purdue in 1977 and a doctorate
It’s Up To The Individual
from the same university, in nutri
tional biochemistry, in 1981.
Elkin has been a faculty member
of the Purdue Department of Ani
mal Sciences until now.
Elkin spoke about the work he
has done in studying cholesterol in
eggs.
Elkin cautioned that, contrary to
what sometimes is reported by the
media, Americans in general can
handle dietary cholesterol most
of them, anyway. However, there
is a select percent about 20 per
cent of the population that may
increase their serum cholesterol
level, sometimes significantly,
when eating eggs, which could
prove dangerous to their health.
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. Unfortunately, there is no other
way to test whether a person
responds or not unless they submit
to a clinical test “The cholesterol
test is highly individualized,” Elk
in said. “There’s no way we can
quickly tell whether you’d be a
responder or not."
The egg yolk, where the choles
terol resides, includes “two hepati
cally synthesized lipoproteins that
comprise about 84 percent of the
yolk dry matter,” Elkin noted.
Those proteins include very low
density lipoprotein (VLDL), about
60 percent, which makes up the
source of virtually all yolk choles
terol, and vitellogenin (about 24
; ; 1 y yn.
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