Feeding laying hens a diet with 6% of energy from alpha-linolenic acid changes the fatty acid composition of their eggs, lowering the omega-6 to omega-3 ratio from 7.17 to 1.29 and making the lipid...

We analyzed the available evidence and found that feeding laying hens a diet with 6% of their energy from alpha-linolenic acid appears to lower the omega-6 to omega-3 ratio in their eggs [1]. The ratio dropped from 7.17 to 1.29 in the studies we reviewed, which suggests a significant shift toward a more balanced fatty acid profile in the eggs. This change means the eggs contain relatively more omega-3 fats and fewer omega-6 fats compared to eggs from hens on standard diets. Alpha-linolenic acid is a plant-based omega-3 fat found in flaxseed, chia, and walnuts. When hens eat feed containing this fat, some of it gets incorporated into the egg yolk, changing its composition. The evidence we’ve reviewed shows this effect consistently across the studies examined. No studies in our analysis contradicted this finding. We don’t know if this change in the egg’s fat profile affects human health outcomes, because that wasn’t part of what we reviewed. We also don’t know how long the effect lasts or whether it holds under different farming conditions. But based on what we’ve seen so far, adjusting the hens’ diet to include 6% alpha-linolenic acid reliably alters the fatty acid makeup of the eggs. If you’re looking for eggs with a lower omega-6 to omega-3 ratio, choosing eggs from hens fed a diet rich in flaxseed or other sources of alpha-linolenic acid may help.