Magazine article Science News

Low-Cholesterol Eggs? This Smells Fishy

Magazine article Science News

Low-Cholesterol Eggs? This Smells Fishy

Article excerpt

Low-cholesterol eggs? This smells fishy

Eggs are a leading source of dietary cholesterol. But adding fish oil to a hen's diet lowers the eggs' cholesterol content -- and reduces two risk factors for heart disease among those who dine on them, according to preliminary study by University of Utah nutritional biochemist Suk. Y. Oh in Salt Lake City.

Oh supplemented the diet of hens with enouth fist oil to get about 1 gram of it in each egg. Because the oil replaced about 15 percent of the fatty acids normally present in eggs, there was also a 15 to 20 percent reduction in the eggs' cholesterol levels. Oh fed these and regular eggs to 11 healthy volunteers for eight weeks. Six started with four medium-sized fish-oil-modified eggs a day; the rest ate four regular ones. In the fifth week each group switched over to the other type of egg.

Those starting with modified eggs experienced no blood-cholesterol increase until they switched to regular eggs. …

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