Expert hails omega-3 boost for chicken and eggs
ENRICHING eggs and chicken with omega-3 nutrients could potentially have “substantial” health benefits, an Irish academic has said.
Professor Alice Stanton (right) of The Royal College of Surgeons in Ireland was speaking as she revealed the results from a six-month clinical trial.
Chicken meat and eggs used in the study came from birds offered an algae-based source of omega-3 polyunsaturated fatty acids (PUFA). Prof Stanton said greater consumption of oily fish has long been linked to a reduced incidence of heart attack, stroke, diabetes and cancer and improved brain health, vision, muscle and joint health. But she added: “Many people do not eat fish at all and less than 20% of the world’s population have optimal omega-3 PUFA levels.”
The trial was conducted on behalf of Belfast-based farming and food company Devenish.
The 161 subjects consumed at least three portions of chicken and eggs per week which had been naturally enriched with omega-3. Professor Chris Elliott, founder of the Institute for Global Food Security & pro vice chancellor, Faculty of Medicine, Health & Life Sciences at Queens University Belfast, said: “Having access to sustainably-produced nutrient-rich food, with a scientifically-proven health claim, offers huge potential to turn this around globally.”