Egg fortification with n-3 polyunsaturated fatty acids (PUFA): nutritional benefits versus high n-6 PUFA western diets, and consumer acceptance.
BACKGROUND
As high dietary n-6 polyunsaturated fatty acids and n-6:n-3 PUFA ratio may contribute to many western ailments, increasing n-3 PUFA in foods could be beneficial. The nutritional significance of n-3 PUFA-fortified egg vs. enzymatically competitive high n-6 PUFA diets is debatable.


OBJECTIVE
To evaluate the dietary contribution of 'field fortification' of eggs by adding n-3 PUFA to high n-6 PUFA hen feed and to assess whether it meets consumer preferences.


METHODS
Laying hens (n=3500) were fed n-3 PUFA-fortified (5% extruded linseed) feed or standard (control) feed for 5 weeks. Nutritional significance was evaluated for western (American, Israeli) populations.


RESULTS
Compared to regular (control) eggs, fortified eggs yielded a 3.8-fold increase in total n-3 PUFA, 6.4-fold alpha-linolenic acid (18:3), and 2.4-fold docohexaenoic acid 22:6). N-6:n-3 PUFA ratio decreased 3.6-fold, and n-6:n-3 long chain PUFA ratio (AA:DHA) 3.0-fold (P< 0.0003). Sensory evaluations were not significantly different. Egg cost increased by 1.5-3.0%. Fortified egg n-3 PUFA content averaged 14.3% of the current intake of Americans and 15.9% of Israelis - 9.8 and 10.6% of upper Dietary Reference Intakes, respectively. Egg DHA content averaged 33.7 and 41.4% of upper DRI. Current cholesterol intakes average 281 and 263 mg/day (median 214 and 184 mg/day) including 0.7 and 0.5 egg/day; reported hypercholesterolemia rates are 17.7 and 16.5%, respectively.


CONCLUSIONS
Effective concentration and transformation of supplemental n-3 PUFA/LCPUFA from feed to egg substantially enhanced egg n-3 PUFA %DRI, particularly of DHA, critical for health but often deficient. Such land-based n-3 PUFA/LCPUFA fortification may be applicable to high n-6 PUFA diets, fitting within cholesterol limitations and market criteria. It may contribute to general health and specific requirements (i.e., pregnancy and lactation), with possibilities of wide accessibility and standardization.
Shapira
Niva
N
Steyer School of Health Professions, Tel Aviv University, Ramat Aviv, Israel. nivnet@inter.net.il
Weill
Pierre
P
Loewenbach
Rachel
R
D000821:Animal Feed; D000818:Animals; D002645:Chickens; D003258:Consumer Behavior; D003365:Costs and Cost Analysis; D004531:Eggs / Q000032:analysis* / Q000191:economics; D015525:Fatty Acids, Omega-3 / Q000008:administration & dosage / Q000032:analysis*; D043371:Fatty Acids, Omega-6 / Q000008:administration & dosage / Q000032:analysis*; D005260:Female; D005527:Food, Fortified; D006801:Humans; D008297:Male; D009753:Nutritive Value
D015525:Fatty Acids, Omega-3; D043371:Fatty Acids, Omega-6