N‐3 Fatty Acid Enriched Egg Decreases C‐Reactive Protein in Healthy Adults

Abstract

Both n-3 and n-6 polyunsaturated fatty acids are substrates for inflammatory factors. To date only a few studies have investigated the effect of whole food sources of α-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), on inflammatory markers in healthy adults. We compared the effect of walnuts (source of linoleic acid and ALA), n-3 fatty acid enriched eggs (source of DHA and ALA) and organic egg (low in n-3 and n-6 fatty acids) on selected inflammatory markers in 20 healthy, free-living, lacto-ovo vegetarians. Subjects were randomly assigned to an organic egg (6/wk), n-3 fatty acid enriched egg (6/wk), or walnut (170 g/wk) treatment for 8 weeks each in a crossover design with 4-wk washout between treatments. Plasma interleukin 6, interleukin 1β, C-reactive protein (CRP), tumor necrosis factor α, E-selectin, and intercellular adhesion molecule-1 were measured at end of each treatment period. Mixed linear models were used to analyze the treatment effects. A significant decrease in CRP was seen in the n-3 fatty acid enriched egg treatment group compared to the organic egg (p<0.0022; GM 94.65 μg/dL, 95% CI 99.29, 59.85) and walnut treatment group (p<0.0062; GM 92.26 μg/dL 95% CI 98.90, 45.80). All other inflammatory factors were not significantly different. We conclude that the long-chain n-3 fatty acids in the egg may be responsible for the low CRP levels. Support: American Egg Board, Agriculture Research Initiative, California