Articles

By Guest Blogger Roger Deffner

Member of the Board of Directors of the American Egg Board

As an egg farmer of a 3^rd generation family farm in the Northwest, it is always inspiring to see the good work that is being done beyond our farm. At Today’s Dietitian Spring Symposium in Scottsdale, AZ, I had the privilege of speaking to a group of Registered Dietitians that are members of the Egg Nutrition Center’s Egg Enthusiast program. Our approximately 4.5 million hens along with our dedicated farm staff work very hard to produce high-quality eggs, so meeting dietitians who are educating consumers about the benefits of eating eggs really validates the work we do.

The Egg Enthusiasts I spoke to were surprised to hear that there are 336 million egg-laying hens in the U.S. that lay 257 million eggs each day. As of February 2019, the per capita consumption was 287 eggs according to The World Agricultural Supply and Demand Estimates Report produced by the United States Department of Agriculture. Overall, it’s a growing industry with the total annual economic activity estimated to be about $29-$30 billion, however, like all farming, it’s not without its challenges. With changing consumer demand around farming practices, the landscape is evolving rapidly. Continue reading “Egg Farming in America” →

Featured article in the Spring 2019 Issue of Nutrition Close-Up; written by Marie Spano, MS, RD, CSCS, CSSD

Healthy strong muscles are important throughout the lifespan. Resistance training and sufficient dietary protein help support muscle maintenance and strength. Research has shown the importance of both the total amount of protein consumed each day as well as the amount of protein per meal. However, emerging research is showing other factors within food, besides protein, influence the synthesis of new proteins in muscle.

Over the past several years, scientists have examined how amino acids and isolated sources of protein impact muscle protein synthesis. This research serves as a foundation to better examine aspects beyond protein. Leucine, an essential amino acid, turns on the machinery driving the synthesis of new proteins in muscle. While leucine is the switch turning this process on, all essential amino acids are necessary to provide the building blocks for muscle protein synthesis to be running optimally. Quality sources of protein including whey, egg, soy and beef contain all essential amino acids in appreciable quantities to support this process. Yet studies comparing protein-rich drinks and whole foods have led to results that cannot be explained by differences in leucine or the amount of high quality protein consumed. Continue reading “Whole Eggs Uniquely Support Muscle Health” →

Featured article in the Spring 2019 Issue of Nutrition Close-Up; written by Natalie Rizzo, MS, RD

If you ask two different people to define “plant-based eating,” you will likely get two different responses. Because this term isn’t defined by any governing body, it’s up for interpretation. The Academy of Nutrition and Dietetics (AND) says that plant-based diets include vegetarian and vegan diets¹, while U.S. News & World Report describes plant-based diets “as an approach that emphasizes minimally processed foods from plants, with modest amounts of fish, lean meat and low-fat dairy, and red meat only sparingly”². Regardless of the definition, the common denominator among all descriptions of a plant-based diet is, well, plants!

The rise in popularity of plant-based diets is accompanied by many health benefits. Research suggests that eating mostly plants can prevent obesity³, decrease the risk of developing diabetes⁴, and lower mortality rates⁵. Plant-based diets are also associated with lower rates of heart disease⁶ and cancer⁷. The majority of these studies observed vegetarian diet patterns, which include plenty of fruits, vegetables and meatless proteins, like eggs, dairy, whole grains, nuts, seeds and soy. In other words, plants were paired with protein sources, like eggs, to make a nutritious and well rounded meal. Eggs can and should be part of a plant-based diet, and these five suggestions showcase how easy it is to incorporate the incredible egg into your plant-forward dishes. Continue reading “Incorporating Eggs into a Plant-Based Diet” →

Featured article in the Spring 2019 Issue of Nutrition Close-Up; written by Maggie Moon, MS, RD

Health is not just the absence of disease, but the presence of optimal wellness. Though nutritional guidance historically focused on preventing deficiency and toxicity from nutrients, today there is a growing interest in leveraging nutrients to improve the “healthspan,” or years of life in good health.

Time is of the essence to apply this to neuronutrition. According to the Alzheimer’s Association, the number of Americans living with Alzheimer’s dementia is expected to more than double by 2050 from today’s 5.7 million to nearly 14 million.¹ Worldwide, today’s 50 million people with dementia will more than triple by 2050, according to the World Health Organization.²
Lutein and choline are among the most underconsumed and underappreciated nutrients emerging into the spotlight for brain health and cognition. Recent research highlights their potential
for preventing and improving cognitive decline. Continue reading “Research News: Choline, Lutein, and Cognition” →

As mandated by the Agricultural Act of 2014, the 2020-2025 Dietary Guidelines for Americans (DGA) will include dietary guidance for infants and toddlers from birth to 24 months of age, as well as pregnant women.  Scientific questions being examined by the current DGA Advisory Committee include recommendations for complementary foods and beverages, dietary patterns, as well as the mother’s diet during pregnancy.  Evaluation of how specific foods help to build healthy dietary patterns is a component of these reviews.  Recent evidence supports that eggs are a nutrient-dense component of early eating patterns, and introducing eggs in the first year of life (>4 months) may reduce the risk of developing a food allergy to eggs.

Previous recommendations from health organizations¹ included guidance to avoid early introduction of eggs.  However, more recent data show that introduction of eggs after four to six months does not increase the risk of allergy.  A recent USDA/Department of Health and Human Services literature review evaluated complementary foods in relation to food allergy.  Twenty-eight studies that examined consumption of eggs as a complementary food in relation to development of any atopic disease was one component of this extensive review.²  The conclusion statement summarized, “Moderate evidence suggests that introducing egg in the first year of life (>4 months of age) may reduce risk of food allergy to egg.”  Although more research is needed to fill gaps related to complementary foods and beverages and allergy, these most recent data support that eggs should not be avoided once a child is developmentally ready to eat them.

Another recent analysis found that consumption of eggs in infants 6-24 months of age is associated with intake of several nutrients.³  Based on National Health and Nutrition Examination Survey 2001-2012 data, egg consumption in infants 6-24 months of age was linked with higher energy, protein, choline, lutein + zeaxanthin, α-linolenic acid, docosahexaenoic acid (DHA), vitamin B12, phosphorus, and selenium.  Infants who ate eggs also consumed higher levels of total fat, monounsaturated fat, saturated fat, and sodium, and lower amounts of total sugar compared to infants who did not eat eggs.  Further, egg consumption in infants was linked to longer recumbent length compared to non-consumers and not associated with body weight.

These observations build on the evidence that the nutrients in eggs are important for growing children.  Emerging evidence shows that both choline and lutein are critical for brain and neurological development during the first 1000 days post-conception,⁴ and a recent paper found it is difficult to achieve the Adequate Intake for choline without eating eggs or taking a dietary supplement.⁵   These nutrient intake observations in infants also demonstrate that a total-diet approach is important.  Eggs are one food within healthy dietary patterns and there is opportunity to offer children other nutrient-dense foods in combination with eggs to meet all nutrient needs.  Please see our First 1000 Days toolkit for more information.

References

1. Zeiger, R.S., Food allergen avoidance in the prevention of food allergy in infants and children. Pediatrics, 2003. 111(6 Pt 3): p. 1662-71.
2. Obbagy, J.E., et al., Complementary feeding and food allergy, atopic dermatitis/eczema, asthma, and allergic rhinitis: a systematic review. Am J Clin Nutr, 2019. 109(Supplement_7): p. 890s-934s.
3. Papanikolaou, Y. and V.L. Fulgoni, 3rd, Egg Consumption in Infants is Associated with Longer Recumbent Length and Greater Intake of Several Nutrients Essential in Growth and Development. Nutrients, 2018. 10(6).
4. Wallace, T.C., A Comprehensive Review of Eggs, Choline, and Lutein on Cognition Across the Life-span. J Am Coll Nutr, 2018. 37(4): p. 269-285.
5. Wallace, T.C. and V.L. Fulgoni, Usual Choline Intakes Are Associated with Egg and Protein Food Consumption in the United States. Nutrients, 2017. 9(8).