The Claim

Including 1.0% DHA-rich microalgae in the diet of laying hens reduces both the atherogenic index (from 0.41 to 0.37) and the thrombogenic index (from 0.73 to 0.69) of egg yolk, bringing these values within recommended ranges associated with reduced cardiovascular risk.

Source: Time course of nutritional and functional property changes in egg yolk from laying hens fed docosahexaenoic acid-rich microalgae

What the research says

Supports is higher

Support is ahead, but a single strong opposing study can change this.

Supports
11score
Challenges
0score

These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.

Cause and effect
1 study reviewed
In plain English

Feeding hens a little bit of algae with good fats makes their eggs healthier by lowering risky fats linked to heart problems.

See the scientific wording

Dietary inclusion of 1.0% DHA-rich microalgae in laying hen feed reduces the atherogenic index of egg yolk from 0.41 to 0.37 and the thrombogenic index from 0.73 to 0.69, both within recommended levels for reduced cardiovascular risk.

What the research says

1 study

  1. Study: Time course of nutritional and functional property changes in egg yolk from laying hens fed docosahexaenoic acid-rich microalgae

    The study fed hens algae with DHA and found it made their egg yolks healthier by improving fat-related heart risk scores, just like the claim says.

Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies

Fit Body Science verdict — we translate health claims into clear verdicts backed by peer-reviewed research.

Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.