Changes in serum lipids and platelet fatty acid composition following consumption of eggs enriched in alpha-linolenic acid (LnA)

Abstract

Dietary n-3 fatty acids as found in fish oils have been associated with a reduced risk of coronary heart disease. In this study, serum and platelet lipid profiles were monitored in subjects consuming eggs enriched in alpha-linolenic acid (LnA, 18:3 n-3) and, to a more limited extent, other n-3 fatty acids. Eggs were produced by the inclusion of ground flax seed (containing LnA) in the laying hens' diet. Consumption of LnA-enriched (modified) eggs, but not regular eggs, for 1 or 2 weeks resulted in a marked decline (by 35%) in serum triglyceride levels (significant, p ≤ 0·005, after 1 week) with no change in total or high-density lipoprotein (HDL) cholesterol. A significant rise, p ≤ 0·01, (by about 60%) in the n-3 fatty acid, docosahexaenoic acid (DHA, 22:6 n-3), of platelet phospholipid also occurred in subjects consuming the modified eggs. Since serum triglyceride level is becoming recognized as a predictor of coronary heart disease, while DHA is physiologically essential in the brain plus retina as well as a contributor to the dampening of platelet reactivity, these findings may have potential health implications.