Reading comprehension -TOEFL- Lesson 24
Although they are an inexpensive supplier of vitamins, minerals, and high-quality protein, eggs also contain a high level of blood cholesterol, one of the major causes of heart disease. One egg yolk, in fact, contains a little more than two-thirds of the suggested daily cholesterol limit. This knowledge has caused egg sales to plummet in recent years, which in turn has brought about the development of several alternatives to eating regular eggs. One alternative is to eat substitute eggs. These egg substitutes are not really eggs, but they look somewhat like eggs when they are cooked. They have the advantage of having lower cholesterol rates, and they can be scrambled or used in baking. One disadvantage, however, is that they are not good for frying, poaching, or boiling. A second alternative to regular eggs is a new type of egg, sometimes called "designer" eggs. These eggs are produced by hens that are fed low-fat diets consisting of ingredients such as: canola oil, flax, and rice bran. In spite of their diets, however, these hens produce eggs that contain the same amount of cholesterol as regular eggs. Yet, the producers of these eggs claim that eating their eggs will not raise the blood cholesterol in humans.
Egg producers claim that their product has been portrayed unfairly. They cite scientific studies to back up their claim. And, in fact, studies on the relationship between eggs and human cholesterol levels have brought mixed results. It may be that it is not the type of egg that is the main determinant of cholesterol but the person who is eating the eggs. Some people may be more sensitive to cholesterol derived from food than other people. In fact, there is evidence that certain dietary fats stimulate the body`s production of blood cholesterol. Consequently, while it still makes sense to limit one`s intake of eggs, even designer eggs, it seems that doing this without regulating dietary fat will probably not help reduce the blood cholesterol level.
1. What is the main purpose of this passage?
(A) to inform people about the relationship between eggs and cholesterol
(B) to convince people to eat "designer" eggs and egg substitutes
(C) to persuade people that eggs are unhealthy and should not be eaten
(D) to introduce the idea that dietary fat increases the blood cholesterol level
2. As used in line 4, the word "plummet" refers to which of the following?
(A) drop abruptly
(B) rise gently
(C) hesitate unexpectantly
(D) bounce uncertainly
3. According to the passage, which of the following is a cause of heart disease?
(A) minerals
(B) cholesterol
(C) vitamins
(D) canola oil4. As used in line 7, which of the following could best replace the word "somewhat"?
(A) indefinitely
(B) in fact
(C) a little
(D) a lot
5. According to the passage, what has been the cause for changes in the sale of eggs?
(A) dietary changes in hens
(B) decreased production
(C) increasing price
(D) a shrinking market
6. According to the passage, one egg yolk contains approximately what fraction of the suggested daily limit for human consumption of cholesterol?
(A) 1/3
(B) 1/2
(C) 2/3
(D) 3/4
7. As used in line 15, the word "claim" means
(A) guarantee
(B) assert
(C) deny
(D) confirm
8. The word "portrayed" in line 15 could best be replaced by which of the following?
(A) described
(B) studied
(C) destroyed
(D) tested
9. As used in line 16, what is the meaning of the phrase "back up"?
(A) reverse
(B) advance
(C) support
(D) block
10. What does the author mean by the phrase "mixed results" in line 17?
(A) The results are blended.
(B) The results are inconclusive.
(C) The results are a composite of things.
(D) The results are mingled together.
11. According to the passage, egg substitutes cannot be used to make any of the following types of eggs EXCEPT
(A) scrambled
(B) fried
(C) poached
(D) boiled
12. According to the author, which of the following may reduce blood cholesterol?
(A) reducing egg intake but not fat intake
(B) increasing egg intake and fat intake
(C) increasing egg intake but not fat intake
(D) decreasing egg intake and fat intake