Docosahexaenoic acid-enriched egg consumption induces accretion of arachidonic acid in erythrocytes of elderly patients*

Many studies in humans volunteers have shown that dietary docosahexaenoic acid (DHA) supplied as triacylglycerol can increase DHAlevels in blood lipids but often strongly decreases those of arachidonic acid (AA). The aim of the present study was to determine the effectof dietary supplementation with egg-yolk powder enriched in DHA, corresponding to the French recommended dietary allowance forDHA, on the blood lipid status of an elderly population. Institutionalised elderly individuals aged between 63 and 93 years consumedan egg product enriched in DHA (150mg/d) once daily for 9 months. Plasma lipids and the fatty acid composition of erythrocyte mem-branes were determined every 3 months. The supplementation induced an increase in the PUFA content of plasma and erythrocyte mem-branes which was þ14·5 and þ25·3%, respectively, at 9 months. This effect was mainly due to the level of DHA and, unexpectedly, tothat of AA which continuously increased. This increase in AA was the result of an increased dietary intake (þ50mg/d) and very probablyof an increased biosynthesis as demonstrated by the behaviour of di-homo-g-linolenic acid. The supplementation resulted in a blood PUFAstatus comparable with that of young healthy controls. The data are consistent with a strong regulatory action of the dietary treatment onthe subjects’ lipid metabolism.Docosahexaenoic acid: Arachidonic acid: Enriched egg yolk: Elderly