Value Added Eggs Seem a Good Option for Improving Blood Omega-6: Omega-3 Ratio and Heart Health | Abstract

International Journal of Medical Research & Health Sciences (IJMRHS)
ISSN: 2319-5886 Indexed in: ESCI (Thomson Reuters)


Value Added Eggs Seem a Good Option for Improving Blood Omega-6: Omega-3 Ratio and Heart Health

Author(s):Shahida A. Khan, MV Hegde, UV Wagh, Aziz Khan, and Rehana Jamadar

Background: Omega-3 type of fatty acids have been known to be essential for not only heart health but overall wellness. Value added eggs with higher concentrations of omega-3-fatty acids in eggs are not only a palatable and easily available source but also heart healthy. However, the high concentration of cholesterol in eggs has been restrictive towards its acceptance. Aim: To check the efficacy of enriched eggs containing omega-3 fatty acids on the lipid profile of healthy volunteers to assess and set the leads whether their high fat content would have any adverse effect. Methods and results: Omega-3 eggs specially developed by us were given to normal healthy volunteers for two weeks and lipid profiles analyzed. Lipid profile normalizing effect of triglycerides and cholesterol was pronounced in the subjects studied. Conclusion: Consumption of omega-3 egg despite its total high fat content has no adverse effect. On the contrary it is beneficial and heart healthy retaining its natural nutrient quality.

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