Here is a research article outlining the very positive benefits of the Omega
three egg. Note the increase of n-3 and DHA without alteration of plasma lipids.

An excellent food source!

Marilyn

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http://www.gov.on.ca/OMAFRA/english/research/archives/researchfund/ofpdocs/f
p4000.htm

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Ontario Food Processing Research Fund - Research Projects Summary

*FP4000 - The Influence of High n-3 Fatty Acid Eggs on Blood Lipids and
Platelet Fatty Acids in Humans

RESEARCHER: L.K. Ferrier and S. Leeson, Animal & Poultry Science and B.J.
Holub, Nutritional Science, UofG

FUNDING: $65,000

OBJECTIVES:

1. To measure changes in the n-3 fatty acid distribution of blood platelets
as well as favourable changes in blood lipids in response to consumption of
high n-3 fatty acid eggs.

EXPECTED BENEFITS:

1. This experiment, if successful in modifying platelet fatty acids, blood
TG and/or cholesterol, would have a major positive impact on the
desirability of eggs to consumers and would probably eclipse the perceived
negative impact of the high cholesterol level in eggs.
2. Ontario will benefit because of a new, value-added product which can be
readily produced by current egg producers and will be profitable for both
producers, egg processors and retailers.

SUMMARY OF RESEARCH RESULTS:

The feeding of diets containing 0, 10% flax and 20% flax to Leghorn pullets
provided a marked progressive increase in the omega-3 fatty acid (n-3 fatty
acid) contents of the ggs - as "-linolenic acid, LNA (28, 261 and 527 mg/egg
respectively); docosahexaenoic acid, DHA (51, 81 and 87 mg/egg); and total
n-3 (128, 391 and 667 mg/egg). When consumed by human subjects, the modified
(flax) eggs produced a significant enrichment of blood platelet phospholipid
(a biochemical measure of omega-3 status in the body) in total n-3 fatty
acids and DHA (by 33% overall) without altering plasma lipids (total
cholesterol, HDL-cholesterol, triglyceride). These results (demonstrated
enrichment of human blood platelet in DHA) are significant since they show
that flax feeds (as a rich source of LNA) can not only produce an n-3
enriched egg; but also, human consumption of such eggs physiologically
increases the DHA (n-3) status of the body. This platelet DHA increase
likely arises from the increased amount of DHA intsself in the modified egg
as well as the increased amount of egg LNA (which is metabolically converted
to DHA in the human body).

Since high levels of DHA are required in the brain and retina for mental
performance and visual acuity, respectively; in addition to DHA having the
potential to favourably influence blood platelet reactivity and the risk of
cardiovascular disease, the modified egg could offer an important source of
dietary n-3 fatty acid for the consumer. Health and Welfare Canada (1990)
established n-3 fatty acid(s) as essential nutrients for all in the
population (and set, as e.g., the recommended daily intake level at 1100 mg
for females aged 25-49 years). The total n-3 content of a single egg (from a
bird fed 10% flax in the ration) would provide 391 mg of this essential
nutrient or 36% of the daily requirement. In view of current considerations
by the federal government to eventually permit omega-3 (n-3) labelling of
selected agri-food products, the modified omega-3 (n-3) egg may be
positioned as a significant source of this essential nutrient.

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