Strategies for low-cholesterol eggs production

Chicken eggs are important food because their nutrient density has an essential function as an antioxidant source and immune booster. However, the negative perception of cholesterol in eggs, which is associated with increased cardiovascular and hypertension risk, has become a high consideration for consumers. The association between egg consumption and cholesterol levels has been a topic of considerable scientific inquiry, yet the findings remain inconsistent. Despite this, the development of low-cholesterol eggs has become a relevant approach to address consumer concerns and meet the demand for healthier food options. This chapter discusses a comprehensive strategy to produce low-cholesterol eggs through genetic manipulation, feed modification, and nutrigenomic intervention. Genetic manipulation allows specific modification of genes involved in the regulation of lipid metabolism. Moreover, feed modification through the incorporation of specific additives plays a critical role in enhancing both egg productivity and quality. In addition, nutrigenomics offers a comprehensive framework for analyzing the complex interactions between nutrients and gene expression, particularly those that regulate metabolism and cholesterol levels in eggs. Furthermore, poultry productivity and cost-efficiency aspects must be considered when producing low-cholesterol eggs. The implementation of this strategy not only allows industry to meet consumer demand but also encourages further research on poultry productivity and food safety. © 2025 Elsevier Inc. All rights reserved.