Development of omega‐3 rich eggs through dietary flaxseed and bio‐evaluation in metabolic syndrome

Abstract An egg is a nutrient‐dense food that contains protein, fats, vitamins, and minerals. It is proven that the consumption of eggs influences serum lipid concentration. Therefore, a study was conducted to investigate the effect of normal and omega‐3 eggs on serum lipids profiles. Lipids were extracted from egg yolks and analyzed for fatty acids content. The present research is a crossover study design in which 20 participants were recruited randomly, and all subjects received three treatments: no eggs, omega‐3 eggs, and normal eggs. However, fasting blood was drawn at baseline and the end of each diet period and analyzed for serum lipids, blood glucose, and insulin level. Omega‐3 egg treatment showed reduction in the serum total cholesterol by 16.57 mg/dl ( p < .001), triglyceride by 17.48 mg/dl, and increase in HDL cholesterol concentration by 0.48 mg/dl ( p < .001) as compared to no‐egg. A significant ( p < .05) reduction in blood pressure by 8.34/8.67 mm/Hg and insulin level was observed due to omega‐3 egg consumption which indicates that omega‐3 fatty acids improve insulin sensitivity. On the other hand, regular egg intake elevates serum total cholesterol and triglycerides concentration but decreases blood pressure. It was concluded that omega‐3‐enriched egg consumption had a positive effect on the serum lipid profile and blood pressure of patients with metabolic syndrome as compared to normal eggs.