Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Fatty Acid Modified Eggs as a Delivery System for Functional Lipids

  • Cherian, Gita (Department of Animal Sciences, Oregon State University)
  • Published : 2003.09.01
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Abstract

The chicken egg provides a perfectly packaged, portion controlled, highly nutritious food containing vital nutrients essential for maintaining human health. However, concern by health professionals over the possible association of diets high in fat and cholesterol to chronic diseases has led to a decrease in egg consumption. Several different strategies have been adopted by the poultry food industry to enhance the nutritional value of eggs. The major emphasis has been focused on the modification of polyunsaturated fatty acid composition and fat soluble vitamins. This review briefly describes the composition, lipid nutrient content and the positive health effects of egg lipid nutrients.

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