Intelligent Eating Eggs: Science, Fiction, Or Yolklore?

It has previously been reported that omega-3 fatty acids lower the risk of cardiovascular disease, reduce triglyceride levels and lower blood pressure as well as delay the onset of dementia.

The effects of dietary intervention using eggs enriched with omega-3 fatty acids on plasma lipid concentrations, blood pressure and memory recall were determined in 8 healthy adult male and female participants.

Volunteers consumed three standard eggs per day in addition to their normal diet for the first 7 day test period followed by a 7 day washout period. The same group of volunteers then consumed three omega-3 eggs per day in addition to their normal diet for a further 7 day test period. Measurements were taken at baseline and periodically up to 11 days following commencement of each dietary regime.

Results analysis determined that mean plasma total cholesterol and LDL-cholesterol concentration was significantly increased by consumption of standard eggs (P<0.05) but significantly reduced (P<0.05) by consumption of omega-3 enriched eggs. Mean HDL-cholesterol concentration was unchanged by standard eggs but decreased significantly (P<0.05) by omega-3 eggs. No significant effect on plasma triglycerides was observed with consumption of either type of egg.

Both systolic and diastolic pressure was unchanged by intervention with either egg regime. There was a slight increase in memory recall test scores following consumption of both standard and omega-3 eggs. The increase however, was not statistically significant (P>0.05).

Inclusion of dietary omega-3 eggs may offer some health benefits, however the decrease in HDL cholesterol observed suggests the effects may also be detrimental to health.