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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.
Keywords:
Eggs, humans, hypercholesterolemia, omega-3 fatty acids, serum lipidsArticle Metrics
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Copyright (c) 2013 Asian Network for Scientific Information
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
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Imran, M., Anjum, F. M., Butt, M. S., & Chatha, Z. A. (2013). Incorporation of Nutritionally Important Fatty Acids into Eggs and Evaluation of "Bio-Omega-3" Eggs in Humans with Moderate Hypercholesterolemia. Pakistan Journal of Nutrition, 12(10), 907–911. https://doi.org/10.3923/pjn.2013.907.911
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