The effects of consuming docosahexaenoic acid (DHA)-enriched eggs on serum lipids and fatty acid compositions in statin-treated hypercholesterolemic male patients

The purpose of this study was to investigate the effects of consuming a novel docosahexaenoic acid (DHA)-enriched shell egg on the serum lipid levels and ω − 3 polyunsaturated fatty acids ( n − 3 PUFA) of serum phospholipid in statin-treated hypercholesterolemic patients. Fifteen subjects were rando...

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Bibliographic Details
Published in:Food research international 2005-01, Vol.38 (10), p.1117-1123
Main Authors: Gillingham, Leah G., Caston, Linda, Leeson, Steve, Hourtovenko, Karen, Holub, Bruce J.
Format: Article
Language:English
Subjects:
Biological and medical sciences
blood lipids
cholesteremic effect
Cholesterol
cholesterol metabolism
Docosahexaenoic acid
Egg and egg product industries
Eggs
eicosapentaenoic acid
enriched foods
fatty acid composition
Food industries
food intake
Fundamental and applied biological sciences. Psychology
Humans
hypercholesterolemia
men
myocardial ischemia
novel foods
omega-3 fatty acids
patients
phospholipids
risk reduction
Serum phospholipid
Statin
ω − 3 polyunsaturated fatty acids
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Summary:The purpose of this study was to investigate the effects of consuming a novel docosahexaenoic acid (DHA)-enriched shell egg on the serum lipid levels and ω − 3 polyunsaturated fatty acids ( n − 3 PUFA) of serum phospholipid in statin-treated hypercholesterolemic patients. Fifteen subjects were randomly divided into two treatment groups and consumed either two control or two novel DHA-enriched eggs during two organized breakfast periods of 21 consecutive days each using a double-blinded, cross-over design. The novel enriched eggs from feeding the specialty ration provided 217 mg of DHA and 629 mg of total n − 3 PUFA per day. Total serum cholesterol levels were unchanged with either egg consumption and no significant alterations in lipid levels were found due to a treatment effect. The novel egg group exhibited a significant rise in eicosapentaenoic acid (EPA) plus DHA levels in serum phospholipid (by 23%) which can be related to a reduced risk for fatal ischemic heart disease. Consumption of this novel egg offers an alternative food option for more than doubling current sub-optimal DHA intakes in North America.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2005.03.006