Incorporation of nutritionally important fatty acids into eggs and evaluation of "Bio-Omega-3" eggs in humans with moderate hypercholesterolemia

Abstract

This study focuses on impact of consuming Bio-omega-3 eggs on serum lipids profile of humans with a view to improve the nutrient intake of consumers in a palatable and acceptable commodity. Twenty four statin-treated volunteers with moderate hypercholesterolemia ranging in age from 25-40 years old having no diagnosed heart disease were selected from the community. Average increment in HDL-cholesterol (by 10.27%) and decrease in serum lipids concentration (by 14.18%) without significantly altering the circulating total cholesterol levels was found in human subjects after consumption of omega-3 fatty acids-enriched eggs as compared to control eggs. LDL-cholesterol, total protein, albumin and glucose concentration remained unchanged after consumption of experimental eggs (p<0.05). The results of the present study demonstrated that eggs that are enriched with omega-3 fatty acids may offer the public an alternative. With such modifications, the omega-3 fatty acids-enriched eggs may be more healthful than the conventional eggs. © Asian Network for Scientific Information, 2013.