Biochemical Effects of Consumption of Eggs Containing Omega-3 Polyunsaturated Fatty Acids

  • Marie Öhman
  • Torbjörn Åkerfeldt
  • Ingela Nilsson
  • Christer Rosen
  • Lars-Olof Hansson
  • Martin Carlsson
  • Anders Larsson

Abstract

Today, eggs with an increased content of ω-3 fatty acids are available but there are few publications on the effects of consumption of such eggs on the lipoproteins and acute phase markers in humans. The aim of the present study was to evaluate the effects of consumption of standard eggs and ω-3 enriched eggs on lipoproteins, glucose and inflammation markers. Nineteen healthy volunteers consumed one extra egg per day of either standard eggs or ω-3 enriched eggs in a double-blind, cross-over study. The duration of each period was 1 month. The effects of the different egg diets on apolipoprotein A1 and B (Apo A1 and B), lipoprotein (a), creatinine, cystatin C, Creactive protein, serum amyloid protein A, interleukin 6, triglycerides, glucose, total-, high-density lipoprotein and low-density lipoprotein cholesterol concentrations were analyzed. Addition of one regular egg per day to the normal diet had no negative impact on blood lipids or inflammation markers. Consumption of ω-3 enriched eggs resulted in higher levels of ApoA1, lower ApoB/ApoA1 ratio and lower plasma glucose. These effects have been associated in previous studies with a reduced risk for cardiovascular mortality and diabetes.

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Published
2009-07-12
How to Cite
ÖhmanM., ÅkerfeldtT., NilssonI., RosenC., HanssonL.-O., CarlssonM., & LarssonA. (2009). Biochemical Effects of Consumption of Eggs Containing Omega-3 Polyunsaturated Fatty Acids. Upsala Journal of Medical Sciences, 113(3). https://doi.org/10.3109/2000-1967-235
Section
Original Articles

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