Removing 2 eggs a day dropped my LDL from 119 to 69. What happened?
I'm 25M, otherwise pretty healthy, lean, and exercise regularly. For months, I had been eating 2 eggs every day. Aside from those eggs, I was already essentially plant based.
While eating the eggs, my labs were:
LDL-C: ~119 mg/dL
ApoB: 0.95 g/L
About 3 months ago I stopped eating the eggs completely. I replaced them with legumes and otherwise kept my diet pretty similar.
My latest results:
LDL-C: 69 mg/dL
ApoB: 0.65 g/L
So LDL dropped by about 50 mg/dL (~42%), while ApoB dropped by about 0.30 g/L (~32%).
What makes this interesting to me is that I was already eating a fairly high-fiber, mostly whole-food vegan diet before removing the eggs. I was getting plenty of soluble fiber from legumes, oats, etc., so I don't think the change can simply be explained by suddenly switching from a typical Western diet to a high-fiber diet.
The main difference was removing the eggs, which meant a substantial reduction in dietary cholesterol, and probably some reduction in saturated fat as well.
That said, my saturated fat intake wasn't particularly low even before. I was eating things like olive oil, cocoa powder, nuts and seeds, and was averaging around 10 g of saturated fat per day.
So I'm wondering whether I might simply be quite responsive to dietary cholesterol from eggs.
I know this isn't a controlled experiment and there could obviously be other changes I haven't accounted for. I'm not claiming that eggs are inherently bad or that everyone would see this response.
I'm just surprised by the magnitude of the change, especially the ApoB change.
Has anyone else seen a similar drop in LDL/ApoB after removing eggs while otherwise already eating a predominantly whole-food plant-based diet?
And does a ~30% reduction in ApoB from a dietary change seem plausible?