Eggcellent idea spells end of fatty fry-ups

October 6, 2000

Northern Ireland eggheads have cracked one of the country's greatest culinary challenges - how to make the breakfast fry-up more healthy.

William Gilmore of Ulster University's Centre for Diet and Health has revealed that feeding hens on a special diet that includes the South American plant chia results in eggs containing the "good" fatty acid Omega-3. This plays a major role in preventing heart disease and thickening of the arteries.

The new egg, to be called "Omegga", has been developed by a consortium including UU, Queen's University Belfast and the government's Industrial Research and Technology Unit. Dr Gilmore said Omegga could be on supermarket shelves in time for Easter.

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