Fatty acid and cholesterol in eggs: a review.
Southeast Asian J Trop Med Public Health
;
2004 Dec; 35(4): 1036-8
Artículo
en Inglés
| IMSEAR
| ID: sea-32617
ABSTRACT
Elevated serum cholesterol, a major cause of vascular disease, has been strongly correlated with eating greater than normal amounts of cholesterol and saturated fatty acids. The role at omega-3 polyunsaturated fatty acids (PUFA), especially eicosa pentanoic acid (EPA) and decosahexaconic (DHA), has been associated with the prevention of degenerative disease. Breast milk and eggs fulfill the human requirement for DHA, however the DHA level is influenced by lactation levels and the maternal diet. Omega-3 PUFA are derived mainly from fish, eggs, and certain plants. Epidemiological observations, population studies, and basic research indicate the importance of these fatty acids for the membranes of the brain, for the retina in developing infants, and for the possibility of controlling coronary heart disease and other diseases by the ingestion of these fatty acids. Linolenic acid (LNA) enriched eggs may be an excellent source of dietary omega-3 PUFA and an ideal food ingredient for developing infants.
Texto completo:
Disponible
Índice:
IMSEAR (Asia Sudoriental)
Asunto principal:
Femenino
/
Humanos
/
Ácidos Grasos Omega-3
/
Colesterol
/
Ácidos Grasos Omega-6
/
Huevos
/
Ácidos Grasos
/
Lactante
/
Alimentos Infantiles
/
Leche Humana
Idioma:
Inglés
Revista:
Southeast Asian J Trop Med Public Health
Año:
2004
Tipo del documento:
Artículo
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