Effects of a liquid egg product containing fish oil on selected cardiovascular disease risk factors: A randomized crossover trial

The objective of the present human study was to evaluate the potential for a liquid egg product containing fish oil (providing eicosapentaenoic acid (EPA) plus docosahexaenoic acid (DHA)) as a functional food to favourably modify circulating triglyceride levels and other risk factors for cardiovascular disease (CVD). A two-period randomized, controlled, crossover trial was conducted in 16 healthy males with moderately elevated triglyceride levels. The participants were randomly assigned to consume either a breakfast containing the liquid egg product providing 1.3 g/day of EPA/DHA combined or a control breakfast, each for 21 days.The breakfast containing the liquid egg product significantly decreased the plasma triglyceride levels by 32% (P < 0.05), the triglyceride:HDL-cholesterol ratio by 37% (P < 0.05), and moderately reduced blood pressures whereas no such effects were observed with the control breakfast. No effects on total cholesterol and LDL-cholesterol were observed. The fatty acid composition of serum phospholipid showed an increase of 210% (P < 0.001) in EPA and 96% (P < 0.001) in DHA and shifting to a lower risk status for the EPA/DHA sum. Use of this liquid egg product as a functional food could serve as a dietary intervention for supporting CVD risk management.