ABSTRACT

High dietary cholesterol intake is a major contributor to hyperlipidemia and cardiovascular disease. This study investigates the effects of high cholesterol consumption from boiled egg yolk on triglyceride (TG) levels, total cholesterol (TC), and cardiac histology in Wistar rats. sixteen female albino Wistar rats were divided into four experimental groups and fed diets formulated with corn, soybean oil, raw cholesterol, and boiled egg yolk. Group one was feed with a mixture of 3.2g of corn dog,400g of premix,750g of soyabean and 400g of soyabean oil to form mixture into pellet.Group two was feed with a mixture of  250g of boiled egg yolk,3.2g of corn dog,400g of premix,700g of soyabeans and 400g of soyabean oil to form mixture into pellet.Group three was feed with a mixture of 2g of cholesterol,3.2g of corn dog,400g of premix,700g of soyabean  and 400g of soyabean oil to form mixture into pellet.Group four was feed with normal feed ( growers mash ).The rats had unrestricted access to food and water throughout the study. On day 43, the animals were sacrificed, and biochemical analyses of cholesterol and triglyceride were conducted. Additionally, histopathological examinations were performed on cardiac tissues.The results showed that rats fed boiled egg yolk had significantly lower triglyceride levels (545.56 ± 1.53 mg/dL) compared to those fed raw cholesterol (577.09 ± 9.53 mg/dL), indicating that boiling may reduce the hyperlipidemic effects of egg yolk. Similarly, total cholesterol levels were lower in the boiled egg yolk group (258.00 ± 0.76 mg/dL) than in the raw cholesterol group (307.63 ± 7.74 mg/dL), suggesting that cooking methods influence lipid metabolism. Histological analysis of the heart tissue revealed structural changes indicative of lipid-induced cardiac stress, though the severity varied among groups.These findings suggest that while boiled egg yolk still contributes to increased lipid levels, it has a less severe impact on lipid metabolism compared to raw cholesterol. Boiling may alter cholesterol bioavailability, thereby reducing its hyperlipidemic effects. However, excessive consumption of dietary cholesterol, regardless of preparation method, remains a risk factor for hyperlipidemia and cardiovascular complications. Further research is needed to elucidate the mechanisms behind these effects and their implications for human dietary recommendations.