Table of Contents
Volume 2018, Article ID 6303810, 22 pages
Review Article

The Impact of Egg Nutrient Composition and Its Consumption on Cholesterol Homeostasis

1Department of Nutrition, University of Tennessee at Knoxville, Knoxville, Tennessee, USA
2School of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan, Hubei, China

Correspondence should be addressed to Guoxun Chen; ude.ktu@6nehcg

Received 7 June 2018; Accepted 8 August 2018; Published 23 August 2018

Academic Editor: Vassilios Papadopoulos

Copyright © 2018 Heqian Kuang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Nutrient deficiencies and excess are involved in many aspects of human health. As a source of essential nutrients, eggs have been used worldwide to support the nutritional needs of human societies. On the other hand, eggs also contain a significant amount of cholesterol, a lipid molecule that has been associated with the development of cardiovascular diseases. Whether the increase of egg consumption will lead to elevated cholesterol absorption and disruption of cholesterol homeostasis has been a concern of debate for a while. Cholesterol homeostasis is regulated through its dietary intake, endogenous biosynthesis, utilization, and excretion. Recently, some research interests have been paid to the effects of egg consumption on cholesterol homeostasis through the intestinal cholesterol absorption. Nutrient components in eggs such as phospholipids may contribute to this process. The goals of this review are to summarize the recent progress in this area and to discuss some potential benefits of egg consumption.