Effect of egg consumption on serum cholesterol level and antioxidant status

Effect of egg consumption on serum cholesterol level and antioxidant status - Effect of egg consumption on serum cholesterol level and antioxidant status

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000019439

Enrollment

Registered

2015-10-21

Start date

2015-10-23

Completion date

Unknown

Last updated

2026-06-29

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Male

Interventions

3 eggs (4 weeks)-&gt

washout-&gt

No egg (4 weeks) No egg-&gt

3 eggs (4 weeks)

Eligibility

Sex/Gender

Male

Inclusion criteria

Inclusion criteria: Subjects who are competent to consent

Exclusion criteria

Exclusion criteria: Subjects who have allergy to eggs Subjects who are currently taking medication for dyslipidemia Subjects who eat many eggs in their job Subjects who have a disorderly dietary life Subjects who are judged by the doctor as not eligible to this study

Design outcomes

Primary

Measure	Time frame
Serum cholesterol, Antioxidant status at before and after intervention (4 weeks)	—

Countries

Japan

Contacts

Public ContactKazuo Kondo

Ochanomizu University Endowed Research Department "Food for Health"

kondo.kazuo@ocha.ac.jp03-5978-5812

Outcome results

None listed

Source: JPRN (via WHO ICTRP) · Data processed: Jul 3, 2026