Production of Omega 3 Eggs

Omega-3 eggs are fortified eggs that are laid by hens raised on a special diet. Because eggs are naturally high in cholesterol, omega-3 fatty acids emerged as a popular additive because they can reduce cholesterol levels. Although it's essential to nutrition, the human body does not produce omega-3 fatty acids. Given their dietary benefits, omega-3 eggs are marketed as a convenient source of the nutrient.

Omega-3 Benefits

• In addition to lowering cholesterol, omega-3 fatty acids have been shown to alleviate symptoms of rheumatoid arthritis and improve immune function. They are also correlated with reducing risk of cancer and cardiovascular disease.

Chickens and Diet

• The chickens that produce omega-3 eggs subsist on a diet rich in flaxseed, a good source of fatty acids. Hens can also be fed insects, greens, canola seeds and fish oil to increase egg concentrations of omega-3s.

Animal Welfare

• Like all other egg products, omega-3 eggs may be marketed with terms such as "free range" to imply that their chickens have a higher quality of life. But because there is no law that defines "free range," it is presumable that the chickens are caged.

Regulation

• Currently, there are no Food and Drug Administration regulations to monitor the advertising claims surrounding omega-3 eggs. As a result, there is concern that consumers are misinformed about the so-called advantages of Omega-3 eggs, according to a June 2007 CBS report.

Considerations

• Omega-3 eggs contain 1.5 grams of saturated fat and 215 milligrams of cholesterol, which are the same amounts found in regular eggs. Because a single egg has more than two-thirds the recommended daily allowance for cholesterol, an omega-3 egg is not necessarily a more wholesome choice.