Influence of Nutrient Intake on Serum Lipid Lowering Potential of Omega-3 Fatty Acid-Enriched Shell Eggs in Humans
- Additional Document Info
- View All
Although omega-3 (n-3) fatty acids which are polyunsaturated would be predicted to reduce plasma lipids, data have not been consistent. The objective of this research was to assess whether dietary intake of other nutrients and energy was related to the manner in which n-3 fatty acids affected plasma cholesterol and triglyceride. Healthy male and female subjects (n=30) were assigned randomly to consume self-selected diets restricted in n-3 fatty acids plus either regular (C) or n-3 enriched shell eggs (4/week), the latter from hens fed flaxseed (F, high in linolenic acid) or menhaden oil [(M, high in docosahexaenoic acid (DHA)]. Subjects consumed all types of eggs for 6 weeks with a 4-week washout period between each. Plasma total cholesterol (TC) and triglycerides (TG) were measured enzymatically and dietary intake assessed from 3-day food records (2/period) by the Nutrient Data System (University of Minnesota, 1994). Pearson's product moment correlation coefficients between plasma lipids and dietary components were determined. Plasma TC was correlated (P<.05) with intake as follows: C eggs - none; F eggs - negatively with energy, percent kcal (%) as carbohydrate (CHO), starch, calcium, iron, magnesium, phosphorus, copper, selenium, all antioxidant vitamins, B vitamins, total polyunsaturates, vegetable protein, M eggs - positively with % fat, % monounsaturated fat; negatively with iron, total vitamin A, vitamin D, folate, insoluble fiber, fiber. Plasma TG were positively correlated (P<.05) with intake as follows: C eggs - energy, total carbohydrate, glucose, fructose, fatty acids 4:0, 6:0, 10:0, 14:0, 16:0, 18:0, and 16:1, total saturates; F eggs - % CHO, glucose, fructose; M eggs - fatty acid 14:1. Results indicate that lipid lowering by n-3 fatty acids may be related to intake of other nutrients, such as antioxidants, which could account for the variation in response to these polyunsaturates. © 1995 American Dietetic Association.
author list (cited authors)
Osborn, L. A., Kubena, K. S., Mayo, P. K., Hatch, S. D., & Elswyk, M.