(Last Updated On: May 1, 2021)

Omega 3 benefits from egg source

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Dr Rati Parwani
Dr Rati Parwani is a Practising Professional BHMS Doctor having experience of 8 years in the medical field. She is a good homeopathic doctor.Her approach towards each and every patient is the utmost professional with high standards of homoeopathic practice. She has nurtured her writing skills and proves it as an asset to her professionalism. She has experience in content writing and likes her writing ethical and scientific-based Her expertise in curing chronic cases of osteoarthritis,, endocrinological disorders, lifestyle disorders, Female health problems such as acne PCOS, uterine fibroids and endometriosis, skin problems such as psoriasis and eczema, GIT troubles, Respiratory issues and other ailments . Her expertise lies in treating chronic cases. Medical Education Bachelor of homoeopathic medicine, bachelor of surgery - BHMS Medicine A+ Padmashree Dr D. Y. Patil Medical College, Hospital and Research Centre, Pune

(Last Updated On: March 15, 2020)

A Study of biochemical effects of consuming eggs containing omega 3 fatty acids.

The science behind the cardiometabolic benefits Omega 3 enriched eggs for a healthy body.
It was important to choose a healthy diet of Omega3 Eggs. Omega3 from eggs which is hard to believe as omegas are important for cardiovascular health and also for the nervous system. Here is the about the eggs from the available in the market. The eggs in the markets are divided into three categories

  • Conventional eggs: These are standard supermarket eggs. The hens that lay these eggs are usually fed on grain supplemented with vitamins and minerals.
  • Organic eggs: These are not treated with hormones and received an organic feed.
  • Pasteurised eggs: Chickens are allowed to roam free, eating plants and insects (their natural food ) along with the commercial feed.
  • Omega 3 eggs: This is the omega enriches egg about which we are going to explore today its nutritive values.

Conventional versus omega 3 eggs

A latest recent abstract from Food Chemistry 2019 from the french journal about “Discrimination between conventional and omega 3 fatty acids enriched eggs by FT Ramman spectroscopy and chemometric tools.” This study helps in detecting that the omega 3 enriched eggs are not just for marketing of foodstuffs but different from the common eggs in a high standard of omega-rich content in the yolk. This work helped in differentiating the conventional and omega 3 rich eggs by spectroscopy and multivariate supervised classification with partial least squares discriminant analysis (PLS-DA) this PLS-DA model was able to classify samples with nearly 100 % success rate by taking two samples of 40 each egg from the conventional common group of eggs and omega 3 enriched eggs which were used to build the model. The analysis led to the conclusion of the marked distinctive feature of discrimination with the omega 3 rich eggs being high in nutritive value than conventional eggs.

Omega 3 eggs are produced by hens fed on a diet containing flaxseed. When hens digest the flax, some of the ALA (Alpha-linolenic acid )gets broken down into DHA(docosahexaenoic acid ) and both fatty acids transfer into the yolk
One omega 3 egg typically contains 340 milligrams of ALA and 75-100 milligrams of DHA. Some branded companies also add fish oil to the chicken’s feed to increase the DHA content of egg yolks. There is no official recommended intake for DHA (docosahexaenoic acid ) and EPA (eicosapentaenoic acid ). But let us not forget the cholesterol. Omega 3 eggs have just as much as regular eggs – 195 milligrams per larger egg yolk. Omega 3 eggs are a good source of ALA. ALA is an essential fatty acid. It must be obtained from food because they cannot be produced by the body.

We are repeatedly told to eat two fish meals per week. It is a good source of protein vitamins and mineral that lowers in cholesterol-raising saturated fat. It helps in lowering the risk of heart attack, stroke, arthritis, Alzheimer’s and macular degeneration of the eye
But the main worry is the chemical contaminants in the fish. Choosing which type of fish to eat is a perplexing task. And if you choose fish based on the omega 3 fats; you will end up eating a highly contaminated meal.

The main concern is the harmful chemicals in the fish especially the mercury. This has prompted many people to remove fish from the menu. Sticking to a fish diet can cause an increase in metal content in the human system. Mercury occurs naturally in the environment and is released into the air and water due to industrial pollution. Once in the water, this bacteria converts it into methyl mercury which is absorbed by the fish. Larger and long-living fish end up with it as smaller fishes are eaten by the larger ones.

Cooking has little impact on mercury content. If you eat fish regularly the metal build-up can cause various health problems such as affecting the nervous system which affects the younger children leading to attention deficit hyperactive disorder and autism as the brain development and malfunctioning occurs.
If women consume too much mercury before and during pregnancy it may increase the risk of birth defects and learning disability in children. Balancing all this information lets conclude that omega 3 fat content, mercury levels and ecological risks seem like a challenge.

So out of these eggs mentioned above “Omega 3 polyunsaturated fatty acids enriched hen eggs consumption enhances the microvascular reactivity in young healthy individuals “ as mentioned in the journal of Applied physiology nutrition and metabolism 2018
In this particular abstract taken from the year 2018 mentioned in Applied physiology nutrition and metabolism 2018 the beneficial effect of the PUFA (polyunsaturated fatty acids supplementation on the cardiovascular system is well supported by cardiovascular patients however is considered as fully functional food will be determined by the fact of absorption in the body. The anti-inflammatory benefits of PUFA in cardiometabolic functioning is shown to have effects on the low-density lipoproteins by reducing it and reducing the chances of atherosclerotic plaques.

The study was aimed to determine that omega 3 PUFA enriched hen eggs on the microvascular reactivity, blood pressure and the serum lipid profile in young healthy individuals is the primary outcome observed. This is the first study to demonstrate the consumption of a mixture of omega 3 PUFA(ALA+EPA+DHA )provided via enriched hen eggs elicits changes in the healthy subjects as far as their lipid profile blood pressure and microvascular reactivity is concerned It may potentially contribute to reducing the risk of cardiovascular health and disease prevention long run.

References:
1)https://www.ncbi.nlm.nih.gov/m/pubmed/30292360/?i=22&from=eggs%20with%20omega%203%20fatty%20acid
2)https://link.springer.com/referenceworkentry/10.1007%2F978-0-387-30378-9_17
3)https://www.healthline.com/nutrition/pastured-vs-omega-3-vs-conventional-eggs#section2

 

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