Eggs enriched in omega-3 fatty acids and alterations in lipid concentrations in plasma and lipoproteins and in blood pressure

Article Abstract:

The link between high-fat, high-cholesterol diets and heart disease is well established. Today, coronary heart disease is the leading cause of death in the United States. However, since 1964 the number of deaths caused by heart disease has decreased dramatically. Part of this decrease has been attributed to changes in the American diet. The dietary intake of cholesterol and saturated fats has decreased, while the intake of polyunsaturated fats has increased. Several studies have shown that fish oils rich in unsaturated (omega-3) fatty acids can lower blood cholesterol levels in people who have hypercholesteremia (high blood cholesterol). Other studies have claimed that these fatty acids can reduce blood pressure, tumor growth, arthritis, headaches, and the formation of blood clots. Eggs are a good and inexpensive source of protein, but one large egg contains 220 milligrams of cholesterol. Therefore, a study was performed to determine if adding omega-3 fatty acids to eggs can affect blood cholesterol levels and blood pressure. The study included nine men and three women with normal blood cholesterol levels and blood pressure. During the first four weeks of the study, half of the subjects ate four eggs enriched with omega-3 fatty acids per day in addition to their normal diet, while the other half ate four regular eggs per day. During the second four weeks of the study, the diets were reversed. The diet containing the regular eggs caused blood cholesterol levels to increase, but did not alter blood pressure. The eggs with omega-3 fatty acids did not cause blood cholesterol levels to increase, while they decreased the amount of triglyceride (fat) in the blood and decreased blood pressure as well. It is concluded that eggs enriched with omega-3 fatty acids may be more healthful than regular eggs. (Consumer Summary produced by Reliance Medical Information, Inc.)

Measurement, Blood pressure, Cholesterol, Blood cholesterol, Eggs, Eggs (Food), Blood lipoproteins, Blood pressure measurement

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Divergent lipoprotein responses to fish oils with various ratios of eicosapentaenoic acid and docosahexaenoic acid

Article Abstract:

The consumption of n-3 (omega-3) fatty acids is associated with a decrease in the levels of very-low-density-lipoprotein (VLDL) triglycerides. However, the effects of omega-3 fatty acids on the cholesterol content of various types of lipoproteins is less consistent. The variation in lipoprotein changes associated with omega-3 fatty acid consumption may be related to differences in the source and composition of the n-3 fatty acids ingested. Fish oils differ in their percentages of the two main n-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Studies have shown that these two n-3 fatty acids have different effects on lipoproteins. The actions of different ratios of EPA and DHA on blood lipids were assessed in eight men with normal lipid levels. The men were placed on three diets consisting of 36 percent fat: butter, EPA-rich pollack oil, or DHA-rich tuna or salmon-blend oils. The VLDL triglycerides decreased to the same extent with all diets, 71 to 78 percent. Low-density-lipoprotein cholesterol (LDL-C) decreased 26 percent and apolipoprotein B decreased 13 percent with the tuna and salmon-blend diets. However, LDL-C increased 19 percent with the pollack diet. The high-density-lipoprotein cholesterol (HDL-C) and lipoproteins A-I and A-II decreased with all diets, but more severely with the pollack diet. Total cholesterol decreased 23 to 31 percent with the DHA-rich tuna and salmon diet due to decreased LDL-C, and 16 percent with the EPA-rich pollack diet due to decreased HDL-C. (Consumer Summary produced by Reliance Medical Information, Inc.)

Analysis, Nutritional aspects, Fish oils in human nutrition, Fish oils

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n-3 Fatty acids from vegetable oils

Article Abstract:

The principle n-3 fatty acid (a particular type of unsaturated fatty acid) found in vegetable oils is alpha-linolenic acid. The other n-3 (omega-3) fatty acids are found in certain fish and fish oils. Recent research has suggested that moderate increases in dietary intake of the n-3 fatty acids may be associated with reduced risk of heart attack and reduced blood pressure. The production and dietary availability of linolenic and other n-3 fatty acids are reviewed. Until recently, soybean oil provided the only readily available source of linolenic acid in the United States. Canola oil has since been introduced, and contains linolenic acid as approximately 10 percent of its total fatty acids, compared with 7 percent in soybean oil. Fish oils contain up to 25 percent n-3 fatty acids. Linseed oil is not approved for food use in the United States, but has a high amount of linolenic acid and is used in Eastern Europe. Within the United States and Canada, cooking oils, salad dressings, and food-service fats and oils provide the greatest dietary sources of linolenic acid. The process of hardening oils, used for margarines and shortenings, decreases the amount of unsaturated fatty acids, including linolenic acid. Based on food production and dietary information, the per capita availability of dietary linolenic acid is approximately 1.2 grams per day in the United States, and approximately 2.0 grams per day in Canada. These amounts appear to meet or exceed the reported nutritional requirement. (Consumer Summary produced by Reliance Medical Information, Inc.)

Vegetable oils, Unsaturated fatty acids

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