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 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.