When laying hens are fed feed with less linoleic acid, their eggs contain more long-chain omega-3 fatty acids because the hens convert more of the alpha-linolenic acid in their diet into these fatty...

We analyzed the available evidence and found that when laying hens are fed feed with less linoleic acid, their eggs tend to contain higher levels of long-chain omega-3 fatty acids. This appears to happen because reducing linoleic acid in the diet allows hens to convert more of the alpha-linolenic acid they consume into those longer-chain omega-3s [1]. We reviewed one assertion on this topic, and it was supported by the evidence we examined. The mechanism behind this change is tied to how hens process fats: linoleic acid and alpha-linolenic acid compete for the same enzymes in the hen’s body. When there’s less linoleic acid, more of those enzymes are available to turn alpha-linolenic acid — found in flaxseed, chia, and other plant sources — into EPA and DHA, the long-chain omega-3s people often look for in eggs. So far, no studies or assertions have contradicted this pattern. However, we only have one assertion to work with, and it doesn’t include details like how much the omega-3 levels actually increased, or whether the change is meaningful for human health. We also don’t know how consistent this effect is across different hen breeds, feed types, or environmental conditions. What we’ve found so far suggests that adjusting the hen’s diet by lowering linoleic acid may help boost omega-3 content in eggs, but more research would be needed to understand the full picture. If you’re looking for eggs with more omega-3s, choosing ones from hens fed low-linoleic acid diets — like those fed flaxseed instead of corn or soy — could be one way to do it.