N-3 POLYUNSATURATED FATTY ACIDS ENRICHED HEN EGGS CONSUMPTION ENHANCES MICROVASCULAR ENDOTHELIAL FUNCTION IN PROFESSIONAL ATHLETES

Abstract

Objective: We reported previously that consumption of n-3 polyunsaturated fatty acids (n-3 PUFAs) enriched hen eggs (777 mg of n-3 PUFAs per day for three weeks) enhances forearm skin microvascular reactivity to vascular occlusion (post occlusion reactive hyperemia; PORH), and decreases arterial blood pressure (BP), serum triglycerides and high sensitivity C reactive protein (hsCRP) level in healthy individuals. Present study aimed to determine the effect of n-3 PUFAs enriched hen eggs consumption on microvascular reactivity in professional athletes. Design and method: 23 young healthy professional athletes (3 women and 20 men, age ranged 18–28 years) have consumed three standard hen eggs per day (249 mg of n-3 PUFAs/day) (Control group) or three n-3 PUFAs enriched hen eggs per day (1053 mg of n-3 PUFAs/day) (n-3 PUFA group) for three weeks. Forearm skin microvascular blood flow in response to vascular occlusion (PORH) and iontophoresis of acetylcholine (ACh) (endothelium-dependent vasodilation) and sodium nitroprusside (SNP) (endothelium-independent vasodilation) were assessed using laser Doppler flowmetry before and after diet protocols. Body mass index (BMI), waist-to-hip ratio (WHR), BP, fasting lipid panels, fasting blood glucose (fBG) and hsCRP were measured in all subjects before and after diet protocols. Results: BMI, WHR, BP, fasting lipid panels, fBG and hsCRP were not significantly changed after consumption of either eggs compared to baseline measurements within n-3 PUFAs or Control group. Consumption of n-3 PUFAs eggs significantly improved PORH and ACh-induced dilation (AChID) compared to baseline measurement within n-3 PUFAs group. Contrary, consumption of standard eggs did not induce any significant change in PORH and AChID compared to baseline in Control group. SNP-induced dilation was similar before and after respective diet protocol in both Control and n-3 PUFA groups. Conclusions: This is the first study to demonstrate that consumption of n-3 PUFAs enriched functional food (hen eggs) for three weeks enhances skin endothelium-dependent microvascular reactivity in professional athletes. This result provides foundation for future investigation of potential mechanisms by which n-3 PUFAs could improve endothelial function, and overall vascular adaptation to regular physical activity in professional athletes.