THYROID-FUNCTION AND OTHER CLINICAL-CHEMISTRY PARAMETERS IN SUBJECTS EATING IODINE-ENRICHED EGGS

Iodine-enriched (IE) eggs are produced by chickens fed a diet containi ng kelp. These eggs, which contain an average of 711 mug iodine/egg, h ave been reported to reduce plasma cholesterol in humans and laborator y animals. A modified form of these eggs is under consideration for ma rketing in the United States. 104 hyperlipidaemic subjects were placed on a low-fat diet for 12 wk. Between wk 4 and 12, approximately half of the subjects were randomized to a dietary control group (n = 53) or a group who ingested one IE egg/day in addition to this diet (n = 51) . Some subjects in both groups continued in the study for an additiona l 4-8 wk. No significant adverse clinical effects were observed or rep orted, with the exception of one subject who reported an allergic-like reaction soon after beginning egg ingestion. All clinical chemistry v alues remained within normal limits, and comparisons between the egg g roup and controls were not significant. Three subjects (two in the egg group and one in the control group) had elevated thyroid stimulating hormone levels during the experimental period. All thyroid function te sts remained within normal limits in the remaining subjects. Thus, ing estion of one IE egg of the type used in our study appears to be relat ively safe and devoid of clinically significant, short-term adverse ef fects in healthy individuals.