Ex­pert hails omega-3 boost for chicken and eggs

Belfast Telegraph - - NEWS - BY MICHAEL MCHUGH

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.”

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