The consumption of two Columbus eggs per day by eight lactating women for six weeks in their usual diet showed a change in the lipid profile of milk in favor of omega-3s, with a decrease in omega-6s while preserving the level of essential fatty acids C20: 4 n-6.
The integration of these essential fatty acids in phospholipid form and not triglycerides improves their bioavailability as well as their metabolic destination. This could have implications for the development of the central nervous system and the balance in prostaglandins of the child.
Reference: Cherian, G., et al., 1996. Changes in the breast milk fatty acids and plasma lipids of nursing mothers following consumption of n-3 polyunsaturated fatty acid enriched eggs. Nutrition 12, 8–12.