{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,8]],"date-time":"2026-03-08T15:02:33Z","timestamp":1772982153502,"version":"3.50.1"},"reference-count":41,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2025,9,19]],"date-time":"2025-09-19T00:00:00Z","timestamp":1758240000000},"content-version":"vor","delay-in-days":18,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2025,9,1]],"date-time":"2025-09-01T00:00:00Z","timestamp":1756684800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2025,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>Our previous study suggested that increasing the phospholipid\u2010to\u2010cholesterol intake ratio might mitigate the negative effects of cholesterol intake, based on a comparison of lipid metabolism changes in mice fed chow diets containing egg yolk low\u2010density lipoprotein (LDL) and high\u2010density lipoprotein (HDL). This benefit might stem from the involvement of phospholipids, leading to reduced food efficiency, decreased body weight, and increased bile acid excretion. In this study, we further investigated the effects of this ratio on lipid metabolism under a high\u2010fat diet (HFD) using egg yolk LDL and HDL, which differ in the proportions of phospholipids and cholesterol. Both LDL and HDL intake led to increased body weight and adipose tissue weight in mice, with significant effects observed in the HFD\u2010LDL3 group. Accordingly, these groups exhibited overall increases in food efficiency. Lipid biomarkers indicated that both LDL and HDL intake significantly elevated plasma and liver triglyceride (TG) levels. Cholesterol in the blood might be stored with TGs in adipose tissue. No significant differences were observed in lipid biomarkers between the HFD\u2010LDL and HFD\u2010HDL groups under the same cholesterol dose. Western blot results showed upregulated cholesterol synthesis following LDL and HDL intakes. Bile acid excretion also increased, though not significantly. Fecal metabolite analysis further revealed changes in polyunsaturated fatty acids, pregnane\u2010type steroids, and bile acids. Compared to our previous findings, increasing the phospholipid\u2010to\u2010cholesterol intake ratio under an HFD had a weaker beneficial effect on lipid metabolism than under a chow diet, possibly due to the lower proportion of phospholipids in the total lipids.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70539","type":"journal-article","created":{"date-parts":[[2025,9,19]],"date-time":"2025-09-19T10:11:52Z","timestamp":1758276712000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["High\u2010Fat Diet Attenuates the Benefits of Increasing Phospholipid\u2010to\u2010Cholesterol Ratio on Lipid Metabolism in Mice: Evidence From Egg Yolk Low\u2010 and High\u2010Density Lipoprotein Intake"],"prefix":"10.1111","volume":"90","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6321-2084","authenticated-orcid":false,"given":"Fan","family":"Zhang","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Science and Resources, School of Food Science and Technology Jiangnan University  Wuxi Jiangsu PR China"},{"name":"Food Science Program, Division of Food, Nutrition &amp; Exercise Sciences University of Missouri  Columbia Missouri USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yongmei","family":"Ding","sequence":"additional","affiliation":[{"name":"Food Science Program, Division of Food, Nutrition &amp; Exercise Sciences University of Missouri  Columbia Missouri USA"},{"name":"College of Science Wuhan University of Science and Technology  Wuhan Hubei PR China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ying","family":"Ma","sequence":"additional","affiliation":[{"name":"National R&amp;D Center for Se\u2010Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se\u2010Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering Wuhan Polytechnic University  Wuhan Hubei P. 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