Adriana Beatriz Di iorio*, Freire Álvarez Brandon Javier and Vinueza Duque Rubén Esteban

Department of Food Sciences, Zamorano University, Municipality of San Antonio de Oriente, Francisco Morazan, Honduras

*Corresponding Author: Adriana Beatriz Di iorio, Department of Food Sciences, Zamorano University, Municipality of San Antonio de Oriente, Francisco Morazan, Honduras.

Received: August 21, 2021; Published: September 18, 2021

Abstract

  Functional foods are products that control nontransmissible diseases. Egg is a low-cost food with high nutritional value and huge population intake. In the present study, the effect of Omega-3 fatty acids enriched eggs and non-enriched eggs on anthropometric measurements (weight, height, waist, hip, blood pressure, total fat percentage, visceral fat) and biochemical (lipid profile and glucose) were evaluated during 10 weeks, of 15 people with overweight or type I obesity. The participants were randomly assigned to receive a different treatment of enriched or non with Omega 3 eggs consumption with a dietary guideline or a specific eating plan. In the biochemical parameters, significant differences were observed for: total cholesterol (p = 0.037), HDL (p = 0.001) in treatment T4 and triglycerides (p = 0.033) in treatment T3. The adherence of each treatment was greater than 80%. In conclusion, enriched Omega-3 fatty acid eggs intake showed significant changes in biochemical indicators as total cholesterol, triglycerides and increase of HDL concentration.

Keywords: Omega-3; Nontransmissible Diseases; Lipid Profile; HDL; Triglycerides

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Citation

Citation: Adriana Beatriz Di iorio., et al. “Anthropometric and Biochemical Effects of Consuming Omega-3 Fatty Acids Enriched Eggs". Acta Scientific Nutritional Health 5.10 (2021): 56-63.

Copyright

Copyright: © 2021 Adriana Beatriz Di iorio., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.