Nutrition and Health Sciences, Department of
Date of this Version
2003
Abstract
This study examined the effectiveness of consuming omega-3 fatty acid-enriched eggs (Omega Eggs) in increasing total diclary omega-3 fatty acids. Also examined was the impact of Omega Egg consumption on serum lipids. Sixteen hypercholesterolemic men and women with baseline serum total cholesterol concentrations of 5.17-7.76 mmol/L (200-300 mg/dL) followed the National Cholesterol Education Program Step I diet guidelines under the following conditions: (a) Step 1 diet without eggs, (b) Step I diet plus 12 regular eggs per week, and (c) Step I diet plus 12 Omega Eggs per week. The study design was a repeated 3 x 3 Latin square so that each subject received each of the three diet treatments. Consumption of Omega Eggs significantly increased omega-3 fatty acid intake (1.18 g/day) compared to consumption of regular eggs (0.71 g/day) or no eggs (0.81 g/day). The Omega Egg treatment did not significantly alter serum cholesterol or triacylglycerol concentration when all 16 subjects were included in the analysis. However, three subjects showed a significant increase in serum total cholesterol concentration when consuming regular eggs relative to no eggs. When these "responders" consumed Omega Eggs, serum tolal cholesterol concentration did not increase, despite a 3-fold increase in cholesterol intake relative to no egg treatment. These data suggest that Omega Eggs (12/week) can be included in the National Cholesterol Education Program Step I diet without increased serum total cholesterol or triacylglycerol concentration. In this way, the nutritional benefits of eggs could be realized without the detrimental effects of increased cholesterol intake.
Comments
Journal of Nutraceuticals, Functional & Medical Foods, Vol. 4(1) 2003; http://www.haworthpress.com/store/product.asp?sku=J133 ; Copyright 2003 by The Haworth Prcss, Inc. Used by permission. doi: 10.1300/J133v04n01_02