The egg has often been characterized as one of nature's nearly perfect foods, however, concerns about cholesterol and its connection to heart disease have led to a dramatic decline in per capita egg consumption. Ralph Ernst, a UC Davis Extension poultry specialist, has observed an international trend among food researchers to improve the nutritional composition of eggs without compromising the productivity of hens or acceptance by consumers. Scientists are exploring methods of enriching eggs with omega-3 polyunsaturated fatty acids, the so-called "good" fat linked to reduced risk of arteriosclerosis and heart disease. In one study, people who consumed seven of the enriched eggs per week for 20 weeks showed significantly increased blood plasma levels of omega-3 fatty acids. "The fatty acids are simply incorporated into the diets of laying hens through feed supplements," says Ernst. "The tricky part is finding supplements that don't impart off-flavors to the product."