Researchers aim to further enrich eggs, poultry meat with omega-3 fatty acids
April 3, 2018
Research has shown that the consumption of long-chain omega-3 polyunsaturated fatty acids provides a myriad of health benefits, including lowering the risk of cardiovascular disease and death.
Yet, few Americans are consuming enough of this vital nutrient to reap those benefits, a deficiency researchers in Penn State's College of Agricultural Sciences hope to change by fortifying foods people frequently eat — eggs and chicken — with the heart healthy long-chain omega-3 fatty acids.
Read more courtesy of Watt AgNet