There is just not enough omega-3 fatty acids in eggs to provide the benefits of omega-3s known to Res-Q 1250. It is a very, very, small amount of omega-3s in an egg. You could get more omega-3s from a three-ounce piece of salmon. Some food, like eggs, which claim to be fortified with omega-3s, do not contain ANY omega-3s in the form of EPA/DHA. Some do not contain the protective type of omega-3. And some may contain traces of DHA if you eat the yolk, but it’s a relatively small, almost inconsequential amount.
“Four g/day of EPA-DHA were compared with corn oil in a 5-6 month randomized study in 20 hypertriglyceridemic patients undergoing coronary bypass grafting in mid-study (Nilsen et al 1991). At the end of study, plasma triglycerides were reduced by 39% by EPA-DHA…”1
References:
1. Omega-3 ethyl esters in cardiovascular prevention. Vascular Health and Risk Management. 2006:2 (3)
Summary:
There is not enough omega-3s in omega-3 eggs. Don’t think that you can skip taking an omega-3 supplement. You need to take an omega-3 supplement derived from a fish source to obtain a beneficial level of omega-3 fatty acids.
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1 comment:
It is possible that omega-3 eggs could be a good tasting egg. However, as far as a source of omega-3 goes, the omega-3s found in eggs is not an adequate source of EPA and DHA.
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