ENRICHMENT OF HEN EGGS WITH N-3 LONG-CHAIN FATTY-ACIDS AND EVALUATIONOF ENRICHED EGGS IN HUMANS

Eggs enriched with n-3 polyunsaturated fatty acids (PUFAs) were produc ed by hens fed diets containing fish oil or a combination of fish and vegetable oils. In a sensory evaluation, 78 untrained volunteers could not distinguish between ordinary and enriched eggs. Storage life was also not significantly different between egg types. A food intake surv ey of 4 groups of 14 subjects each who consumed 7 eggs/wk for 24 wk sh owed that intakes of the major dietary components were not significant ly different for 4 different egg types. Mean (n = 56) plasma cholester ol and triacylglycerol concentrations were not significantly different at the start and finish of the study. Body weight and HDL concentrati ons increased during the study (P < 0.05). For the last 2 wk of the ex periment (weeks 23-24), mean egg consumption was increased from a tota l of 14 to a total of 21 eggs, resulting in a small increase in plasma triacylglycerols only. There were no significant differences (P > 0.0 5) in body weight, blood pressure, or plasma lipid components among tr eatment groups consuming the 4 different egg types. Blood samples take n after 16 and 22 wk from fasted subjects showed significant increases in eicosapentaenoic acid, docosahexaenoic acid, and total n-3 PUFAs i n subjects consuming enriched eggs compared with controls. In addition , the ratio of n-6 to n-3 PUFAs in plasma was significantly reduced fr om 12.2:1 to 6.5-7.7:1 in subjects consuming enriched eggs compared wi th controls. Consumption of only one enriched egg daily can contribute substantially to the recommended daily intake of n-3 PUFAs.