Quail eggs consumption and the levels of glucose, lipid profile in healthy students of Nnamdi Azikiwe University, Nnewi

  • Nwankwo Emilia Department of Human Biochemistry, Faculty of Basic Medical Sciences Nnamdi Azikiwe University Nnewi campus
  • Meludu Samuel Chukwuemeka Department of Human Biochemistry, Faculty of Basic Medical Sciences Nnamdi Azikiwe University Nnewi campus
  • Dioka Emmanuel C Department of Chemical pathology, Faculty of Medicine Nnamdi Azikiwe University Nnewi campus
  • Nnodim Johnkennedy Department of Medical Laboratory Sciences, Faculty of Health Sciences, Imo State University Owerri
  • Ezeugwunne Pricilla Department of Human Biochemistry, Faculty of Basic Medical Sciences Nnamdi Azikiwe University Nnewi campus
Keywords: Quail eggs, glucose, lipid profile, students, Nnewi

Abstract

Aim: The present study was design to determine serum glucose and lipid profile level of triglyceride, total cholesterol, high density cholesterol, low density lipoprotein, very low density lipoprotein following the consumption of cooked quail eggs by apparently healthy students.

Materials and Methods: This is an experimental study comprising 37 volunteered students, out of which are 20 females and 17 males within the age of 18±35years respectively. They were fed with three cooked quail eggs every morning for 21 days.3ml of fasting blood were collected before the intake of cooked quail eggs for baseline, 10th day, and 21st day respectively. The serum levels of glucose and lipid profile were determined using standard methods.

Results: The result showed that the serum total cholesterol and low density lipoprotein–cholesterol decreased significantly at 10th day and 21st day following consumption of cooked quail eggs when compared with the baseline levels (p< 0.05). While High density lipoprotein – cholesterol increased significantly at 21st day following consumption of cooked quail eggs when compared with the baseline level (p<0.05). Glucose, triglyceride and very low density lipoprotein cholesterol did not differ at 10th day and 21st day following consumption of cooked quail eggs when compared with the baseline (p> 0.05).

Conclusion: The implication of this finding suggest that regular consumption of cooked quail eggs may decrease diabetic and cardiovascular risk due to its ability to significantly decrease TC, LDL-C, increase HDL-C and TG, VLDL, glucose not differed.

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Published
2017-02-25
How to Cite
1.
Emilia N, Chukwuemeka M, C D, Johnkennedy N, Pricilla E. Quail eggs consumption and the levels of glucose, lipid profile in healthy students of Nnamdi Azikiwe University, Nnewi. AMS [Internet]. 25Feb.2017 [cited 22Feb.2020];2(10):129-31. Available from: http://asdpub.com/index.php/ams/article/view/328
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