Omega-3 pufa modified eggs: A study on their effect on the lipid profile of human volunteers

Stunting is a recognized problem: Evidence for the potential benefits of ω-3 long-chain polyunsaturated fatty acids

“…A study in normolipidemic volunteers eating four n-3 PUFA eggs (from flaxseed-fed hens) per day for 2 weeks showed that no significant changes were observed in concentration of total cholesterol, HDL-cholesterol, or plasma triglyceride, and a significant increase in DHA (33%) and total n-3 PUFA and significant decrease in ratio n-6 to n-3 FA in the blood platelet phospholipids 146 . Two weeks consumption of one egg enriched with n-3 per day (from hens fed containing 10% flaxseed) did not significantly increase concentration of plasma total LDL and LDL cholesterol and triglyceride compared with regular egg, and there was a trend of slightly lower concentration of LDL cholesterol 147 . A study in hypercholesterolemic subjects for 6…”

Effect of replacing bread, egg, milk, and yogurt with equivalent ω-3 enriched foods on ω-3 LCPUFA intake of Australian children

“…In our study, we assumed that the replacement with n-3 LCPUFA enriched foods would not negatively impact on other nutrients, particularly lipid profiles as have been shown in healthy volunteers (28)(29)(30) as well as in hypercholesterolemic subjects (31) . A number of intervention studies that have focused on change in dietary behaviour in order to achieve a daily intake of 1 to 1.8 g/d n-3 LCPUFA have resulted in weight gain in the participants (17,18) .…”