A3B-LancMter Fanning, Saturday, September 18, 1999
Human Response To Cholesterol: It’s Up To The Individual
(Continued from Page C2B)
percent), or VTG.
Elkin said the chicken’s liver
produces VLDL and VTG to aid in
the formation of the egg. The
cholesterol is made in the hen’s
liver under the influence of estro
gen and transported by the blood to
the ovaries.
Several studies have attempted
to reduce the amount of VLDL the
hen produces using diet or drugs.
One study has reported that copper
in the diet can reduce cholesterol
levels in eggs.
University of Georgia research
ers have reported that using copper
at the rate of 2SO parts per million
in hens’ diet has worked to reduce
cholesterol in the yolk. “But we
don’t understand the mechanism,’’
Elkin said.
It should be noted that attempts
using drugs like those used by
humans to reduce plasma choles
terol work very well to reduce egg
cholesterol in chickens, according
to Elkin.
In the end, a “biotech” approach
may be used, sometime in the
future, to allow chickens to be
“bioreactors.” Perhaps something
can be developed to compete with
VLDL and replace it, said Elkin.
Some drugs used to lower
cholesterol in hens have included
the use of HMG-CoA reductase
inhibitors, including Lovastatin,
Simvastatin, and Atorvastatin.
These “statins” are the same as
those used in human medicine to
decrease serum cholesterol.
In a 1999 study that Elkin
directed, Atorvastatin was fed to
laying hens. Eggs were weighed
and cholesterol content was mea-
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sured. The result: hens receiving
no Atorvastatin had a total choles
terol of 198 milligrams per egg
with an egg weight of 64.7 grams,
and those receiving .06 percent of
the statin measured 105 milligrams
of cholesterol per egg with an egg
weight of 57.8 grams.
Other attempts to use dietary
fiber, which binds bile acids in the
intestine, were unsuccessful.
Chickens who eat cholesterol use
most of it to produce the yolks
so coming up with a way to replace
VLDL by using the chicken as a
“bioreactor" may be the center of
further research.
A typical large egg, noted the
Penn State poultry science head,
has about 213 of milligrams of
cholesterol. The health benefits of
eggs are already defined But for a
portion of the U.S. population,
those that could be hypersensitive
to cholesterol intake, more work
needs to be done. And Elkin is on
hand to dispel the worries of some
consumers who remain
“cholcsterolphobic."
To mirror the statement of
Donald J. McNamara, executive
director of the Egg Nutrition Cen
ter, eggs are fine for “most people
most of the time,” Elkin said. “But
there is a subset of people who will
respond to a cholesterol
challenge.”
In (me study to be reported in the
Journal of the American Dietary
Association, according to Elkin,
two out of 25 people experienced a
significant rise in LDL and total
cholesterol in a clinical study. Two
out of 25 amount to about eight
percent of the people in the study
not so significant as some
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would like to believe.
“Eggs are good for most peo
ple,” said Elkin, “but there are data
that shows eggs are not right for
everybody.”
Elkin also addressed changes in
agriculture and how they are
affecting universities. The Penn
State poultry science professor
said that the student population
reflects changes to society. More
urban and suburban students are
involved in agricultural studies at
college, they are more computer
literate than in the past, and the
female population at universities
has increased substantially. Elkin
said that two-thirds of the animal
science undergraduates at Purdue,
his former institution, are female.
Universities have had to deal
with the results of increasing con
solidation in the ag industry and
the aftereffects of the Asian finan
cial crisis. They have had to rely
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Those studying nutrition in uni
versities used to concentrate on
preparing animal feeds. These
days the trend in nutrition research
tends to be focused on how nutri
ents effect gene expression.
Elkin’s focus, or vision, for his
role in the university includes
more emphasis on multidisciplin
ary and multi-institutional work,
adopting new technologies, and
recruiting and retaining instructors
who maintain a “stakeholder”
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s’o”
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4*o"
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view of their ties with industry.
Importantly, the work of the
faculty won’t concentrate so much
at the molecular level that it will
ignore the “real-world" implica
tions of research.
“We hope to provide you, the
industry, with excellent employ
ees," Elkin told those attending the
seminar. These employees, said
the poultry science head, will be
“well-educated, problem-solving,
critical thinkers who can
communicate."
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