Modified egg composition to reduce low-density lipoprotein oxidizability: high monounsaturated fatty acids and antioxidants versus regular high n-6 polyunsaturated fatty acids

J Agric Food Chem. 2008 May 28;56(10):3688-93. doi: 10.1021/jf073549r. Epub 2008 Apr 29.


Eggs high in n-6 PUFA, predominant in Western markets, were found to increase blood LDL oxidation, suggesting a new health concern beyond raising cholesterol. Protective composition was explored by increasing egg antioxidants and MUFA and reducing n-6 PUFA. Lag times to plasma LDL oxidation were significantly shortened with two eggs/day of high-PUFA compositions compared to a low-egg (2-4/week) regime, by 28.8% following "HPUFA-regular" ( p < 0.01) and by 27.2% following antioxidant-fortified "HPUFA-HAOX" ( p < 0.01). However, two "HMUFA-HAOX" eggs/day with reduced egg n-6 PUFA FA% (LA by 30.7%) and PUFA:MUFA ratio (LA:OA by 45.8%) plus increased antioxidants (vitamin E 500%, carotenoids 260%), resulting in increased plasma OA 33.3%, vitamin E 22.4%, and carotenoids 55.0% ( p < 0.01), were associated with lag-time only 6.6% shorter than low-egg (NS). Among health-oriented egg modifications, here for the first time they reduced associated LDL oxidization, consistent with anti-inflammation and antioxidant paradigms, warranting further research on functional advantages of antioxidative egg composition.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Adult
  • Animals
  • Antioxidants / analysis*
  • Carotenoids / blood
  • Diet
  • Eggs / analysis*
  • Fatty Acids, Monounsaturated / blood*
  • Fatty Acids, Omega-6 / blood*
  • Female
  • Humans
  • Israel
  • Lipid Peroxidation*
  • Lipoproteins, LDL / blood*
  • Male
  • Middle Aged
  • Oleic Acid / blood


  • Antioxidants
  • Fatty Acids, Monounsaturated
  • Fatty Acids, Omega-6
  • Lipoproteins, LDL
  • Oleic Acid
  • Carotenoids