ABSTRACT
This study investigates the effects of a boiled egg yolk cholesterol-formulated diet on the hematological parameters of female Wistar rats. Dietary cholesterol, especially from eggs, has been widely studied due to its implications for lipid metabolism, cardiovascular health, and hematological function. Although eggs provide essential nutrients, their cholesterol content may influence blood composition, immune responses, and coagulation.Sixteen female Wistar rats were divided into four groups and fed different diets for 42 days. Group I was fed a boiled egg cholesterol-formulated diet, Group IV received a cholesterol-formulated diet, Group V served as the positive control, and Group VI served as the negative control. The formulated diet was prepared by homogenizing boiled eggs and mixing them with a basal diet. At the end of the experiment, rats were sacrificed, and blood samples were collected via cardiac puncture for hematological analysis, assessing red blood cell (RBC) count, hemoglobin (HGB), hematocrit (HCT), mean corpuscular volume (MCV), platelet count, and white blood cell (WBC) differentials.The study revealed significant alterations in blood parameters across groups. RBC count was significantly elevated in Group IV (6.42 ± 0.11 × 10⁶/μL) and Group V (7.05 ± 0.25 × 10⁶/μL) compared to the control (5.58 ± 0.42 × 10⁶/μL), indicating a stimulatory effect of dietary cholesterol on erythropoiesis. Hemoglobin concentration was also significantly higher in Group V (15.63 ± 0.71 g/dL) than in the control (12.53 ± 0.24 g/dL), while Group IV showed a moderate increase (13.53 ± 0.31 g/dL). Conversely, platelet counts were significantly reduced in Group IV (442 ± 7.45 × 10³/μL) and Group VI (454 ± 37.57 × 10³/μL) compared to the control (608 ± 31.17 × 10³/μL), suggesting a potential impact on clotting function. White blood cell differentials indicated immune modulation, with Group V showing increased WBC count (8.76 ± 0.84 × 10³/μL), possibly due to inflammatory responses triggered by dietary cholesterol.This study demonstrates that dietary cholesterol from boiled eggs significantly influences hematological parameters, particularly RBC count, hemoglobin levels, and platelet function. The increased RBC production and altered WBC levels suggest that dietary cholesterol affects both erythropoiesis and immune response, while reduced platelet count raises concerns regarding potential clotting impairments. These findings contribute to understanding the impact of dietary cholesterol on blood health, informing future dietary recommendations regarding cholesterol intake.
