Professor says egg consumption may actually help guard against development of chronic diseases

This study was published in the Journal of the American College of Nutrition 2000 Oct;19(5 Suppl):556S-562S

 

Study title and authors:

Nutritional contribution of eggs to American diets.

Song WO, Kerver JM.

Food and Nutrition Database Research Center, Department of Food Science and Human Nutrition, Michigan State University, East Lansing 48824-1224, USA. song@pilot.msu.edu

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/11023007

Professor Won Song and her team from Michigan State University assessed the nutritional significance of eggs in the diet. The nutrient intake and egg intake was analysed from 27,378 subjects. The subjects were divided into two groups:
(i) Those who consumed eggs (egg consumers).
(ii) Those who did not consume eggs (non consumers).

The study found:
(a) The daily intake of vitamin A was 10.4% higher in egg consumers compared to non consumers.
(b) The daily intake of vitamin B6 was the same in egg consumers compared and non consumers.
(c) The daily intake of Folate was 8.1% higher in egg consumers compared to non consumers.
(d) The daily intake of vitamin B12 was 29.1% higher in egg consumers compared to non consumers.
(e) The daily intake of vitamin C was 6.7% higher in egg consumers compared to non consumers.
(f) The daily intake of vitamin E was 17.9% higher in egg consumers compared to non consumers.

Professor Song notes: "Our study shows, eggs contain many nutritionally beneficial components that would be ingested in lower amounts if eggs were reduced or eliminated from the diet" and "egg consumption may actually help guard against development of chronic diseases, rather than promote them" and concludes "Results of our study indicate that eggs make important nutritional contributions to the American diet ... and also adds to the growing body of literature which supports the nutritional benefits of eggs".