Consumption of Omega-3 Fatty Acid-Enriched Eggs and Serum Lipids in Humans

This study examined the effectiveness of consuming omega-3 fatty acid-enriched eggs (Omega Eggs) in increasing rotal diclary omcga-3 fatty acids. Also examined was the impact of OmegaE~gg consumption on serum lipids. Sixteen hypercholesterolemic men and women with baseline serum total cholesterol concentrations of 5. J 7-7.76 mmoliL (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 Jj-Young Lee, MS, is a doctoral student, Interdepartmental Nutrition Program, University of Nebraska-Lincoln. Nancy M. Lewis, PhD, RD, is Associate Profcssor of Nlltl1tion, and Timothy P. Carr, PhD, IS Associate Professor of Nutritional Biochemistry, Department of Nutritional Sciences and Dietetics, University of Nebraska-·Lincoln. Sheila E. Scheideler, PhD. is Professor and Extension Poultry Specialist, Department of Animal Science. University of Nebraska-·Lincoln. Address correspondence to: Timothy P. Carr, PhD, NutJitionaJ Science and Dietetics. University of Nebraska. 316 Ruth Leverton Hall. Lincoln. NE 63SR:l (E-mail: [email protected]). This work was supported by the U.S. Poultry and Egg Association, the North Dakota Oilseed Council. and the Nebraska Agriculture Research Division (Journal Series No. 13(13) Journal of Nutraceuticals, Functional & Medical Foods, Vol. 4(1) 2003 http://www.hawortbpress.comJstore/producl.asp')sku=J 133 (01003 by The Haworth Prcss, Inc. All rights reserved. 10. 1 300/Jl3Jv04nOU)2 3 Juurnal oj NurraceUlicais, Functional & MedicaL Fouds diet treatments. Consumption of Omega Eggs significantly increased omega-3 fatty aeid intake (1.18 g/day) compared to consumption ot regular eggs (0.71 g/day) or no eggs (0.81 g/day). The Omega Egg treatment did not significantly alter serum eholesterol or triacylglycerol concentralion when all ] 6 subjects were included in the analysi~. However, three subjects showed a significant increase in serum total cholesterol coneentration 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 rela·· live 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, [he nutritional benefits of eggs could be realized without the detrimental effects of increased cholesterol intake. fAr/iele copies {{vailable for a fee from The Hmvorth Documem J)elivery Service: J ·800·H,1 WORTH E·mail address: Wehsite: © 2003 by The Haworrh Press, fllc. All rights reserved.}