Eggs have been considered to be bad for health. This is because of their high cholesterol content. In fact, eggs have earned a bad name as “cholesterol bombs”. Because of this, the other valuable nutrients in eggs have been largely overlooked.
Healthier Eggs Can be Obtained
Some recent and interesting experiments have shown that all eggs are not the same. These experiments have shown that healthier eggs can be produced. These studies have indicated that the nutritive value of eggs can be enhanced and that the health value of eggs depends on what the hens eat.
Oxidized LDL is Dangerous
LDL is a form of lipoprotein and is considered to be bad for health because of its reputation in promoting coronary heart disease. Hence, doctors advise people to keep the levels of LDL low. More than LDL, it is the oxidized form of LDL which is more dangerous. It is the oxidized form of LDL which promotes the formation of plaques in the arteries.
Omega-6-fatty Acids Are the Key to the Puzzle
Omega-6-fatty acids are a family of unsaturated fatty acids. They have a carbon-carbon double bond at the n-6 position as the final double bond as counted from the methyl end. Arachidonic acid and linoleic acid are very good examples of omega-6-fatty acids. They are usually obtained from vegetable oils. Eggs which are obtained from hens fed with a diet high in omega-6-fatty acids have a tendency to cause increased oxidation of LDL, thereby increasing the risk for cardiovascular disease. Usually, hens are fed with feed rich in omega-6-fatty acids (maize is an example). These are relatively cheaper and farmers prefer such cheaper feed. Such practices produce eggs which have a tendency to produce more oxidized LDL. Some omega-6-fatty acids have a tendency to promote inflammatory reactions, one of the reasons for arterial plaque formation.
Feed with Lower Omega-6-Fatty acids
The above studies indicated that when hens are fed with wheat, milo and barley (which have lower omega-6-fatty acid content), the eggs obtained have a reduced tendency to oxidize LDL and thus, leading to reduced plaque formation in the arteries. Of course, the feed cost would increase and this, in turn, would push up the price of eggs. However, the welcome addition of eggs to the breakfast table would provide variety at breakfast time. Of course, right now, people do not have choice and have to take what they get. Further research in this direction may prove to be beneficial.
Sources
- Simopoulos AP, “Polyunsaturated fatty acids in biology and diseases: the importance of the ratio of omega-6/omega-3 essential fatty acids”, Biomedicine & Pharmacotherapy, 2002; 56(8):365-379.
- Cunnane, Stephen C, “problems with essential fatty acids: time for a new paradigm?” Progress in lipid Research, 2003; 42(6):544-568.
Disclaimer
The information contained in this article is for educational purposes only and should not be used for diagnosis, or to guide treatment without the opinion of a health professional. Any reader who is concerned about his or, her health should contact a doctor for advice.
Vangeepuram Satakopan - I am using my 32 years' experience in the field of BIochemistry to explain health related topics. Dr.Vangeepuram Satakopan
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