Effect of Egg Consumption on Serum Protein Levels of Some Secondary School Students in Ibadan, Nigeria

Background: Eggs are sources of protein, fats and micronutrients that play an important role in basic nutrition. Objectives: This study was designed to assess the effect of egg consumption on serum protein levels of some secondary school students of two local Government areas in Ibadan. Method: This study involved 154 students selected using random selection sampling method, aged between 13 and 23 years. Teachers were exempted from the study. Protein Level was measured using standard methods in all the subjects at baseline and two weekly for eight weeks. Test group of subjects were given one boiled averaged sized egg to eat daily and the control group was given 100mls of water to drink daily for one month. All measurements were recorded in the recording book. Data was analyzed using descriptive statistic. Results &Interpretations: The ages 16 to 19 years constituted the highest age group. There were 49(63.64%) male subject and 50(64.4%) female. The mean BMI of test group± was 23.06kg/m2±0.32 and 23.15kg/m2±0.33for control. Moreover, in the male test group there was progressive significant increase in mean TP from baseline with 6.94g/dl±0.08 to 7.57g/dl±0.07 at 8 weeks of study period (p<0.05). The mean Albumin increased progressively and significantly from 4.01g/dl±0.03 to 5.29g/dl+0.04 after 8 weeks of study period (p<0.05). Conclusions: There is increase in total Protein and Albumin levels in the subjects who ingested egg and the increase is higher in females than males. Egg consumption improved Protein level.