Eggs with a mixture of antioxidants and low amounts of poly-unsa

Details Eggs with a mixture of antioxidants and low amounts of poly-unsa Eggs with a mixture of antioxidants and low amounts of poly-unsa

1998-03-11

2000-12-05

Weier, Anthony J.

Food or edible material: processes, compositions, and products

Treatment of live animal

426614, A23L 132

Patent

active

06156351&

DESCRIPTION:

BRIEF SUMMARY
FIELD AND BACKGROUND OF THE INVENTION

The present invention relates to eggs comprising a synergistic composition of antioxidants and low amounts of poly-unsaturated fatty acids (PUFA) (hereinafter called "low PUFA") for reducing the oxidation stress of LDL-cholesterol (hereinafter called "LDL"), to a method for their production and to their consumption in human diet designed to reduce the responsive increase of LDL oxidation associated with consumption of prior art eggs which are higher in polyunsaturated fatty acids.
Researchers all over the world proved the link between heart disease and high blood cholesterol, especially high LDL and high LDL/HDL ratio which is accepted as "risk factor".
Early experiments in animals and humans showed that diets comprising large amounts of saturated fatty acids (SFA) and cholesterol increase the risk of high blood cholesterol and cardiovascular (CV) conditions. This lead to the "lipid hypothesis", suggesting that atheroscerosis is caused by hypercholesterolemia-induced deposition of lipids in the vessel wall and to the public recommendation to restrict the cholesterol consumption to 300 mg/day and to reduce the SFA consumption, especially from animal source.
The arithmetic manifestation of this approach is defined by "the cholesterol saturated fat index (CSI) for coronary prevention; background, use and a comprehensive table of foods", Connor et al., J. Am Diet Assoc., 1989, June 89 (69), pp. 807-16. According to this approach low CSI, i.e., food low in SFA and/or cholesterol content, is considered to have a hypocholesterolemic and therefore low atherogenic potential.
As egg yolk contains both 213-240 mg of cholesterol and "animal fat" eggs were among the first food to be excluded from the diet of western countries consumers.
Modifying the egg quality by changing the chicken's diet was challenged by many researchers, trying to invent an egg compatible with low CSI, namely having low cholesterol and low SFA content, in order to prevent the increase of blood cholesterol and SFA in human consumers.
There have been performed many researches in order to produce an egg which would solve the above problem. The results of these researches are described, e.g., in the following Patents: U.S. Pat. No. 4,187,294, U.S. Pat. No. 4,394,376. Ca U.S. Pat. No. 1,115,983, U.S. Pat. No. 4,410,541, U.S. Pat. No. 4,197.293, U.S. Pat. No. 4,197,294, U.S. Pat. No. 4,128,640, U.S. Pat. No. 5,012,761, U.S. Pat. No. 4,738,853, U.S. Pat. No. 4,868,001, U.S. Pat. No. 3,657,423 and U.S. Pat. No. 5,246,717.
These patents substantially describe and claim eggs compatible with a cholesterol-reducing diet and methods of their production. The methods described comprise increasing the iodine and the PUFA content in the chicken's food and therefore of the laid eggs.
In U.S. Pat. No. 5,246,717 it is indicated that for eggs to be compatible with cholesterol reducing diet they should contain not more than 34% of SFA. No differentiation was made between the amounts of the various unsaturated fatty acids, namely between PUFA and mono-unsaturated fatty acids (MUFA) present. Accordingly, the discussion related to chicken feed in U.S. Pat. No. 5,246,717 concerns feed that results in low SFA. No discussion is disclosed in U.S. Pat. No. 5,246,717 concerning feed which results in controlled amounts of PUFA and/or MUFA.
All the above publications relate to the blood cholesterol concentration, which is compatible with the "lipid hypothesis".
However, a paper of Brown et al., J. Am. Diet Assoc. 46, pp. 189-192, 1965, which is mentioned in U.S. Pat. No. 5,246,717 (column 5, lines 62-67) states that: ". . . consumption of modified eggs rich in polyunsaturated fat was ineffective in reducing serum cholesterol . . . ". This means that neither the inventors of the invention described and claimed in U.S. Pat. No. 5,246,717, nor the authors of the publication cited therein were aware of the fact that a large amount of PUFA in the egg may have a bad effect on the blood cholesterol and in particular on the oxidizability of the LD

REFERENCES:
patent: 5246717 (1993-09-01), Garwin
patent: 5415879 (1995-05-01), Oh
patent: 5656319 (1997-08-01), Barclay
patent: 5759600 (1998-06-01), Brunnquell

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