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Effecacy Assessment Of Omega-3 Bio-Fortified-Eggs Against Hypercholesterolemia In Human Subjects

By: Hussnain Rasul | Dr. Muhammad Nasir.
Contributor(s): Dr. Athar Mahmud | Dr. Saima.
Material type: materialTypeLabelBookPublisher: 2012Subject(s): Department of Food Sciences & Human NutritionDDC classification: 1522,T Dissertation note: Omega-3 polyunsaturated fatty acids which include linolenic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) might reduce risk factors for heart disease through lowering total blood cholesterol, LDL, blood pressure, triglycerides and enhancing the level of blood HDL. Excellent sources of omega-3 fatty acids are fish, flax seed, olive oil etc. Recently the efforts had been successful to bio-fortify or improve the omeg-3 fatty acid contents of the products like eggs through feed manipulation. However, the information was lacking on extent of subsequent health benefits of such bio-fortified/ designer products. For the purpose, this project had been designed to test the efficacy of omega-3 enriched eggs against hyperlipidemia in hypercholesterolemia adult human subjects. Omega-3 polyunsaturated fatty acid bio-fortified eggs improved the lipid profile in hypercholesterolemia humans. Omega-3 polyunsaturated fatty acids eggs (more than 200mg per egg); already bio-fortified through feeding management, were obtained from University of Sargodha. The eggs were analyzed for chemical composition; protein, carbohydrates, ash, fatty acids, cholesterol content and physical parameters color, weight, volume, density etc. Representative samples from bio-fortified lots and control eggs were boiled and evaluated for organoleptic acceptability through a 10-member panel of trained judges for parameters of taste, texture, flavor and overall acceptability. Finally, representative samples of bio-fortified and control eggs were used for efficacy studies against hypercholesterolemia in human subjects. Twenty- two hypercholesterolemia adult subjects with both sexes without complications were recruited after informed consent, divided into two groups having 11 in each group. We selected those patients whom cholesterol level was > 200mg/dl, triglycerides level also greater than 200 mg/dl, normal blood pressure and no heart problem. First group was provided with bio-fortified eggs whereas second group was not provided either of the eggs. The individuals in 1st group were asked to eat one egg per day in morning until 40 days whereas the individuals in 2nd group were advised to continue with their usual diets. The blood samples of the individuals were obtained at the start of the study, after this blood sample was obtained only weekly basis for 40 days. The blood was analyzed for blood lipid profile to assess the impact of omega-3 bio-fortified eggs against various blood lipid fractions. The data thus collected was analyzed statistically to check significance (Steel et al., 1997). Means were compared for significant difference with t-test for physical and chemical composition parameters and with Least Significant Difference (Duncan, 1955) for efficacy studies.
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Veterinary Science 1522,T (Browse shelf) Available 1522,T
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Omega-3 polyunsaturated fatty acids which include linolenic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) might reduce risk factors for heart disease through lowering total blood cholesterol, LDL, blood pressure, triglycerides and enhancing the level of blood HDL. Excellent sources of omega-3 fatty acids are fish, flax seed, olive oil etc. Recently the efforts had been successful to bio-fortify or improve the omeg-3 fatty acid contents of the products like eggs through feed manipulation. However, the information was lacking on extent of subsequent health benefits of such bio-fortified/ designer products. For the purpose, this project had been designed to test the efficacy of omega-3 enriched eggs against hyperlipidemia in hypercholesterolemia adult human subjects.

Omega-3 polyunsaturated fatty acid bio-fortified eggs improved the lipid profile in hypercholesterolemia humans. Omega-3 polyunsaturated fatty acids eggs (more than 200mg per egg); already bio-fortified through feeding management, were obtained from University of Sargodha. The eggs were analyzed for chemical composition; protein, carbohydrates, ash, fatty acids, cholesterol content and physical parameters color, weight, volume, density etc. Representative samples from bio-fortified lots and control eggs were boiled and evaluated for organoleptic acceptability through a 10-member panel of trained judges for parameters of taste, texture, flavor and overall acceptability. Finally, representative samples of bio-fortified and control eggs were used for efficacy studies against hypercholesterolemia in human subjects. Twenty- two hypercholesterolemia adult subjects with both sexes without complications were recruited after informed consent, divided into two groups having 11 in each group. We selected those patients whom cholesterol level was > 200mg/dl, triglycerides level also greater than 200 mg/dl, normal blood pressure and no heart problem. First group was provided with bio-fortified eggs whereas second group was not provided either of the eggs. The individuals in 1st group were asked to eat one egg per day in morning until 40 days whereas the individuals in 2nd group were advised to continue with their usual diets. The blood samples of the individuals were obtained at the start of the study, after this blood sample was obtained only weekly basis for 40 days. The blood was analyzed for blood lipid profile to assess the impact of omega-3 bio-fortified eggs against various blood lipid fractions.

The data thus collected was analyzed statistically to check significance (Steel et al., 1997). Means were compared for significant difference with t-test for physical and chemical composition parameters and with Least Significant Difference (Duncan, 1955) for efficacy studies.

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