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13 pages, 4984 KiB

Open AccessArticle

Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates

by Xin Li, Yue-Meng Wang, Cheng-Feng Sun, Jian-Hao Lv and Yan-Jun Yang

Foods 2021, 10(9), 2238; https://doi.org/10.3390/foods10092238 - 21 Sep 2021

Cited by 11 | Viewed by 3951

As an excellent foaming agent, egg white protein (EWP) is always contaminated by egg yolk in the industrial processing, therefore, decreasing its foaming properties. The aim of this study was to simulate the industrial EWP (egg white protein with 0.5% w/w of egg [...] Read more.

As an excellent foaming agent, egg white protein (EWP) is always contaminated by egg yolk in the industrial processing, therefore, decreasing its foaming properties. The aim of this study was to simulate the industrial EWP (egg white protein with 0.5% w/w of egg yolk) and characterize their foaming and structural properties when hydrolyzed by two types of esterase (lipase and phospholipase A₂). Results showed that egg yolk plasma might have been the main fraction, which led to the poor foaming properties of the contaminated egg white protein compared with egg yolk granules. After hydrolyzation, both foamability and foam stability of investigated systems thereof (egg white protein with egg yolk, egg white protein with egg yolk plasma, and egg white protein with egg yolk granules) increased significantly compared with unhydrolyzed ones. However, phospholipids A₂ (PLP) seemed to be more effective on increasing their foaming properties as compared to those systems hydrolyzed by lipase (LP). The schematic diagrams of yolk fractions were proposed to explain the aggregation and dispersed behavior exposed in their changes of structures after hydrolysis, suggesting the aggregated effects of LP on yolk plasma and destructive effects of PLP on yolk granules, which may directly influence their foaming properties. Full article

(This article belongs to the Special Issue Eggs and Eggproducts: Unravelling the Secrets)

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16 pages, 2609 KiB

Open AccessArticle

Dual-Purpose Poultry in Organic Egg Production and Effects on Egg Quality Parameters

by Marianne Hammershøj, Gitte Hald Kristiansen and Sanna Steenfeldt

Foods 2021, 10(4), 897; https://doi.org/10.3390/foods10040897 - 19 Apr 2021

Cited by 7 | Viewed by 4023 | Correction

Abstract

Egg laying genotypes have been selected for generations due to their high yield and egg quality, resulting in efficient feed utilization and low body weight; hence, they are not suitable for meat production. This imposes an issue for the male layer chicks, which [...] Read more.

Egg laying genotypes have been selected for generations due to their high yield and egg quality, resulting in efficient feed utilization and low body weight; hence, they are not suitable for meat production. This imposes an issue for the male layer chicks, which are killed at one day old. Because of ethical and food waste concerns, the search for suitable dual-purpose genotypes in order to avoid euthanasia of male day-old chicks has intensified. The aim of the present study is to evaluate potential dual-purpose genotypes for their egg quality compared to a representative egg laying genotype. Two dual-purpose genotypes with divergent characteristics were evaluated: genotype A represented an experimental crossbreed based on a broiler type male and an egg layer female, and genotype C was a crossbreed of a layer type. These were compared to a rustic genotype B and a control genotype D, which was an egg layer. Eggs were collected six times during the period of 21–54 weeks of hen age, i.e., a total of 990 shell eggs were analyzed. Examined parameters were weights of egg, shell, yolk, and albumen, by calculating their relative proportions. Shell quality was assessed by shell strength, shell stiffness, and shell thickness. Yolk quality was determined as yolk color and inclusions of blood and meat spots, and albumen quality was evaluated in terms of pH and dry matter (DM) content. The egg layer genotype produced the smallest eggs with least blood and meat spot inclusions compared to that produced by the three dual-purpose genotypes. Shell quality was superior for the layer genotype. However, the experimental genotype A laid eggs of comparable shell quality, albumen DM, and yolk weight, but also with the darkest and most red-yellow colored yolk. The two other dual-purpose genotypes produced eggs of low-medium quality. In conclusion, the genotype A could serve as dual-purpose genotype from an egg quality perspective. Full article

(This article belongs to the Special Issue Eggs and Eggproducts: Unravelling the Secrets)

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17 pages, 965 KiB

Open AccessArticle

Discriminant Canonical Analysis as a Validation Tool for Multivariety Native Breed Egg Commercial Quality Classification

by Antonio González Ariza, Ander Arando Arbulu, Francisco Javier Navas González, Juan Vicente Delgado Bermejo and María Esperanza Camacho Vallejo

Foods 2021, 10(3), 632; https://doi.org/10.3390/foods10030632 - 17 Mar 2021

Cited by 18 | Viewed by 2127

Abstract

This study aimed to develop a tool to validate multivariety breed egg quality classification depending on quality-related internal and external traits using a discriminant canonical analysis approach. A flock of 60 Utrerana hens (Franciscan, White, Black, and Partridge) and a control group of [...] Read more.

This study aimed to develop a tool to validate multivariety breed egg quality classification depending on quality-related internal and external traits using a discriminant canonical analysis approach. A flock of 60 Utrerana hens (Franciscan, White, Black, and Partridge) and a control group of 10 Leghorn hens were placed in individual cages to follow the traceability of the eggs and perform an individual internal and external quality assessment. Egg groups were determined depending on their commercial size (S, M, L, and XL), laying hen breed, and variety. Egg weight, major diameter, minor diameter, shell b*, albumen height, and the presence or absence of visual defects in yolk and/or albumen showed multicollinearity problems (variance inflation factor (VIF) > 5) and were discarded. Albumen weight, eggshell weight, and yolk weight were the most responsible traits for the differences among egg quality categories (Wilks’ lambda: 0.335, 0.539, and 0.566 for albumen weight, eggshell weight, and yolk weight, respectively). The combination of traits in the first two dimensions explained 55.02% and 20.62% variability among groups, respectively. Shared properties between Partridge and Franciscan varieties may stem from their eggs presenting heavier yolks and slightly lower weights, while White Utrerana and Leghorn hens’ similarities may be ascribed to hybridization reminiscences. Full article

(This article belongs to the Special Issue Eggs and Eggproducts: Unravelling the Secrets)

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15 pages, 2290 KiB

Open AccessArticle

Nondestructive Detection of the Gel State of Preserved Eggs Based on Dielectric Impedance

by Cheng-Han Li, Chun-Hung Hsieh, Cheng-Chu Hung and Ching-Wei Cheng

Foods 2021, 10(2), 394; https://doi.org/10.3390/foods10020394 - 11 Feb 2021

Cited by 8 | Viewed by 1853

Abstract

After completing the production of preserved eggs, traditionally, the degree of gelling is judged by allowing workers to tap the preserved eggs with their fingers and sense the resulting oscillations. The amount of oscillation is used for the quality classification. This traditional method [...] Read more.

After completing the production of preserved eggs, traditionally, the degree of gelling is judged by allowing workers to tap the preserved eggs with their fingers and sense the resulting oscillations. The amount of oscillation is used for the quality classification. This traditional method produces varying results owing to the differences in the sensitivity of the individual workers, who are not objective. In this study, dielectric detection technology was used to classify the preserved eggs nondestructively. The impedance in the frequency range of 2–300 kHz was resolved into resistance and reactance, and was plotted on a Nyquist diagram. Next, the diagram curve was fitted in order to obtain the equivalent circuit, and the difference in the compositions of the equivalent circuits corresponding to gelled and non-gelled preserved eggs was analyzed. A preserved egg can be considered an RLC series circuit, and its decay rate is consistent with the decay rate given by mechanical vibration theory. The Nyquist diagrams for the resistance and reactance of preserved eggs clearly showed that the resistance and reactance of gelled and non-gelled eggs were quite different, and the classification of the eggs was performed using Bayesian network (BN). The results showed that a BN classifier with two variables, i.e., resistance and reactance, can be used to classify preserved eggs as gelled or non-gelled, with an accuracy of 81.0% and a kappa value of 0.62. Thus, a BN classifier based on resistance and reactance demonstrates the ability to classify the quality of preserved egg gel. This research provides a nondestructive method for the inspection of the quality of preserved egg gel, and provides a theoretical basis for the development of an automated preserved egg inspection system that can be used as the scientific basis for the determination of the quality of preserved eggs. Full article

(This article belongs to the Special Issue Eggs and Eggproducts: Unravelling the Secrets)

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16 pages, 2843 KiB

Open AccessArticle

Age of Laying Hens Significantly Influences the Content of Nutritionally Vital Lipophilic Compounds in Eggs

by Eun-Young Ko, Ramesh Kumar Saini, Young-Soo Keum and Byoung-Ki An

Foods 2021, 10(1), 22; https://doi.org/10.3390/foods10010022 - 23 Dec 2020

Cited by 8 | Viewed by 2136

Abstract

This study aimed to comparatively analyze the carotenoids, tocopherols, fatty acids, and sterols (e.g., cholesterol) in the eggs of laying hens of early (24 weeks), intermediate (42 weeks), and late age (74 weeks), utilizing high-performance liquid chromatography (HPLC), gas chromatography (GC), and GC–mass [...] Read more.

This study aimed to comparatively analyze the carotenoids, tocopherols, fatty acids, and sterols (e.g., cholesterol) in the eggs of laying hens of early (24 weeks), intermediate (42 weeks), and late age (74 weeks), utilizing high-performance liquid chromatography (HPLC), gas chromatography (GC), and GC–mass spectrometry (MS). The results revealed the significantly (p < 0.05) highest content of nutritionally vital compounds (per g of egg yolk, fresh weight), which included (all-E-)-lutein (21.8 µg), (all-E-)-zeaxanthin (13.4 µg), α-tocopherol (76.5 µg), oleic acid (C18:1n9c; 83.3 mg), α-linolenic acid (C18:3n3; 0.68 mg), γ-linolenic acid (C18:3n6; 0.47 mg), arachidonic acid (C20:4n6; 8.11 mg), docosahexaenoic acid (DHA; C22:6n3; 2.06 mg), and total monounsaturated fatty acids (MUFAs; 94.7 mg) and n-3 polyunsaturated fatty acids (PUFAs; 2.74 mg) in the eggs of early-age laying hens compared to intermediate and late-age. Surprisingly, cholesterol was not significantly different in the eggs obtained from the different age groups. In contrast, the fat quality indices, including the lowest atherogenic index (AI) and thrombogenic index (TI) values and high hypocholesterolemic/hypercholesterolemic (h/H) fatty acid ratio, indicated the health-beneficial potential associated with fat intake from the eggs of intermediate and late-age laying hens. Overall, the results of the present investigation suggest that eggs from early-age laying hens can be recommended for a higher intake of antioxidant carotenoids and tocopherols, while the eggs from intermediate and late-age hens can be recommended for the intake of good quality fats. Full article

(This article belongs to the Special Issue Eggs and Eggproducts: Unravelling the Secrets)

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20 pages, 1939 KiB

Open AccessArticle

In Vivo Digestion of Egg Products Enriched with DHA: Effect of the Food Matrix on DHA Bioavailability

by Carlos Pineda-Vadillo, Françoise Nau, Catherine Guérin-Dubiard, Claire Bourlieu, Francesco Capozzi, Alessandra Bordoni and Didier Dupont

Foods 2021, 10(1), 6; https://doi.org/10.3390/foods10010006 - 22 Dec 2020

Cited by 7 | Viewed by 3123

Abstract

The aim of the present study was to determine to what extent the food matrix could affect the release of docosahexaenoic acid (DHA) during digestion and its incorporation into systemic circulation. In this aim, three DHA-enriched egg products having the same composition but [...] Read more.

The aim of the present study was to determine to what extent the food matrix could affect the release of docosahexaenoic acid (DHA) during digestion and its incorporation into systemic circulation. In this aim, three DHA-enriched egg products having the same composition but different structure were developed: omelet, hard-boiled egg, and mousse. Then, nine pigs fitted with T-shape cannulas at duodenal level and a jugular venous catheter were fed with the DHA-enriched egg products, and duodenal effluents and plasma were collected throughout the postprandial period. Results highlighted an undeniable effect of the food matrix on digestion parameters and DHA bioavailability. The transit of DHA and protein through the duodenum was faster after the ingestion of the mousse than after the ingestion of the omelet and hard-boiled egg. While most of the DHA and protein ingested under the form of mousse had already passed through the duodenum 4.5 h after its ingestion, significantly higher quantities were still present in the case of the omelet and hard-boiled egg. In terms of bioavailability, the omelet was the most efficient vector for delivering DHA into systemic circulation. It supplied 56% and 120% more DHA than the hard-boiled egg and the mousse, respectively. Full article

(This article belongs to the Special Issue Eggs and Eggproducts: Unravelling the Secrets)

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18 pages, 278 KiB

Open AccessArticle

Comparative Effects of Flaxseed Sources on the Egg ALA Deposition and Hepatic Gene Expression in Hy-Line Brown Hens

by Muhammad Suhaib Shahid, Tausif Raza, Yuqin Wu, Mazhar Hussain Mangi, Wei Nie and Jianmin Yuan

Foods 2020, 9(11), 1663; https://doi.org/10.3390/foods9111663 - 14 Nov 2020

Cited by 6 | Viewed by 1939

Abstract

Healthy diets are necessary for both humans and animals, including poultry. These diets contain various nutrients for maintenance and production in laying hens. Therefore, research was undertaken to explore the efficiency of various dietary flaxseed sources on the n-3 deposition in the egg [...] Read more.

Healthy diets are necessary for both humans and animals, including poultry. These diets contain various nutrients for maintenance and production in laying hens. Therefore, research was undertaken to explore the efficiency of various dietary flaxseed sources on the n-3 deposition in the egg yolk and gene expression in laying hens. Five dietary groups were analyzed, i.e., (i) a corn-based diet with no flaxseed (FS) as a negative control (NC), (ii) a wheat-based diet supplemented with 10% whole FS without multi-carbohydrase enzymes (MCE) as a positive control (PC), (iii) ground FS supplemented with MCE (FS), (iv) extruded flaxseed meal was supplemented with MCE (EFM), (v) flaxseed oil supplemented with MCE (FSO). Results indicated that egg weight was highest in the NC, FS, EFM, and FSO groups as compared to PC in the 12th week. Egg mass was higher in enzyme supplemented groups as compared to the PC group, but lower than NC. In the 12th week, the HDEP (hen day egg production) was highest in the FS and EFM groups as compared to FSO, PC, and NC. The FCR (feed conversion ratio) was better in enzyme supplemented groups as compared to the PC group. Enzyme addition enhanced the egg quality as compared to PC in the 12th week. The HDL-C (high-density lipoprotein cholesterol) was increased, while LDL-C (low-density lipoprotein cholesterol), VLDL-C (very-low-density lipoprotein cholesterol), TC (total cholesterol), and TG (total triglycerides) were reduced in the enzyme supplemented groups as compared to PC and NC. The FSO deposit more n-3 PUFA and docosahexaenoic acid (DHA) in the egg yolk as compared to FS and EFM groups. The expression of ACOX1, LCPT1, FADS1, FADS2, and ELOV2 genes were upregulated, while PPAR-α was downregulated in the FSO group. The LPL mRNA expression was upregulated in the FS, EFM, and FSO groups as compared to the PC and NC groups. It was inferred that FSO with enzymes at 2.5% is cost-effective, improves the hen performances, upregulated the fatty acid metabolism and β-oxidation genes expression, and efficiently deposits optimal n-3 PUFA in the egg as per consumer’s demand. Full article

(This article belongs to the Special Issue Eggs and Eggproducts: Unravelling the Secrets)

13 pages, 613 KiB

Open AccessFeature PaperArticle

Biofortification of Chicken Eggs with Vitamin K—Nutritional and Quality Improvements

by Siobhan M. O’Sullivan, M. Elizabeth E. Ball, Emma McDonald, George L. J. Hull, Martin Danaher and Kevin D. Cashman

Foods 2020, 9(11), 1619; https://doi.org/10.3390/foods9111619 - 06 Nov 2020

Cited by 8 | Viewed by 2979

Abstract

National nutrition surveys have shown that over half of all adults in Ireland, the United Kingdom (UK), and the United States of America (USA) have low vitamin K intakes. Thus, dietary strategies to improve vitamin K intakes are needed, and vitamin K biofortification [...] Read more.

National nutrition surveys have shown that over half of all adults in Ireland, the United Kingdom (UK), and the United States of America (USA) have low vitamin K intakes. Thus, dietary strategies to improve vitamin K intakes are needed, and vitamin K biofortification of food may be one food-based approach. The primary aim of our study was to establish whether increasing the vitamin K₃ content of hen feed can increase the vitamin K content of eggs, and the secondary aims were to examine the effects on hen performance parameters, as well as egg and eggshell quality parameters. A 12 week hen feeding trial was conducted in which Hyline chickens were randomized into four treatment groups (n = 32/group) and fed diets containing vitamin K₃ (as menadione nicotinamide bisulfite) at 3 (control), 12.9, 23.7, and 45.7 mg/kg feed. Vitamin K₁, menaquinone (MK)-4, MK-7, and MK-9 were measured in raw whole eggs via a liquid chromatography tandem mass spectrometry method. MK-4 was the most abundant form of vitamin K (91–98%) found in all eggs. Increasing the vitamin K₃ content of hen feed over the control level significantly (p < 0.001) enhanced the MK-4 content of eggs (mean range: 46–51 µg/100 g, representing ~42–56% of US Adequate Intake values). Vitamin K biofortification also led to significant (p < 0.05) increases in the yellowness of egg yolk and in eggshell weight and thickness, but no other changes in egg quality or hen performance parameters. In conclusion, high-quality vitamin K-biofortified eggs can be produced with at least double the total vitamin K content compared to that in commercially available eggs. Full article

(This article belongs to the Special Issue Eggs and Eggproducts: Unravelling the Secrets)

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13 pages, 689 KiB

Open AccessArticle

Assessment of Dietary Selenium and Vitamin E on Laying Performance and Quality Parameters of Fresh and Stored Eggs in Japanese Quails

by Zabihollah Nemati, Hosain Ahmadian, Maghsoud Besharati, Steven Lesson, Kazem Alirezalu, Rubén Domínguez and José M. Lorenzo

Foods 2020, 9(9), 1324; https://doi.org/10.3390/foods9091324 - 20 Sep 2020

Cited by 15 | Viewed by 4069

Abstract

The effect of dietary supplementation with VE and Se on the laying productive performance, immunity, and the quality parameters of fresh and stored eggs was assessed. For this study, five treatments, namely control (basal diet), control plus 30 mg of VE and 0.4 [...] Read more.

The effect of dietary supplementation with VE and Se on the laying productive performance, immunity, and the quality parameters of fresh and stored eggs was assessed. For this study, five treatments, namely control (basal diet), control plus 30 mg of VE and 0.4 mg kg⁻¹ sodium selenite (VE30SS), control plus 30 mg of VE and 0.4 mg kg⁻¹ of Sel-Plex^® (VE30SP), control plus 120 mg VE and 0.4 mg kg⁻¹ Sodium selenite (VE120SS), and control plus 120 mg VE and 0.4 mg kg⁻¹ Sel-Plex (VE120SP), were examined. There was no huge impact of VE and Se on feed consumption, FCR and egg yield rate. Quality parameters of fresh egg including egg surface area, eggshell thickness, yolk selenium concentration, albumen height, and Haugh unit were significantly increased following VE and Se supplementation (p < 0.05). For stored eggs, VE and Se significantly increased egg yolk color intensity (p < 0.05). Regardless of storage temperature, eggs from birds fed with VE and Se had less weight loss during 30 days of storage. Albumen height was significantly higher in VE and Se fed birds in eggs stored at 5 °C for 15 and 30 days. The combination of Sel-Plex with either levels of VE had significantly higher blood total antioxidant capacity. Dietary VE and Selenium, notably Sel-Plex, improved the antioxidant potential of blood and egg quality of laying quails. Full article

(This article belongs to the Special Issue Eggs and Eggproducts: Unravelling the Secrets)

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26 pages, 2231 KiB

Open AccessArticle

Eliciting Egg Consumer Preferences for Organic Labels and Omega 3 Claims in Italy and Hungary

by Ching-Hua Yeh, Davide Menozzi and Áron Török

Foods 2020, 9(9), 1212; https://doi.org/10.3390/foods9091212 - 01 Sep 2020

Cited by 23 | Viewed by 4458

Abstract

This paper investigates consumers’ preferences for egg purchase in two European countries, Hungary and Italy. We utilize random parameter logit models to interpret the results of discrete choice experiments (DCE) for the elicitation of preference of the egg consumers. A sample of 403 [...] Read more.

This paper investigates consumers’ preferences for egg purchase in two European countries, Hungary and Italy. We utilize random parameter logit models to interpret the results of discrete choice experiments (DCE) for the elicitation of preference of the egg consumers. A sample of 403 in the Hungarian survey and 404 in the Italian survey were recruited in summer 2018. The DCE questionnaire includes the following product and process characteristics: organic labels, nutrition and health claims, and price. Our results show that for Hungarian and Italian consumers, the price is the most important attribute, followed by the nutrition and health claim and the organic production labelling. Three egg consumer segments can be identified via latent class models for each country. In both countries, we found similar consumer groups, the Price Sensitive and Quality Optimizing Opportunist Consumers and Health Conscious Buyers, respectively. Particularly, compared to the other segments the Health Conscious Buyers (46% in Hungary and 49% in Italy) exhibited stronger preference for and are willing to pay a higher price premium for eggs with organic label and nutrition claims. In Italy, we identified a third segment with consumers preferring simpler labelling approach, whilst in Hungary we found a consumer segment distrusting the EU organic logo. Full article

(This article belongs to the Special Issue Eggs and Eggproducts: Unravelling the Secrets)

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Review

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16 pages, 729 KiB

Open AccessFeature PaperReview

Avian Eggshell Membrane as a Novel Biomaterial: A Review

by Yaning Shi, Kai Zhou, Dandan Li, Vincent Guyonnet, Maxwell T. Hincke and Yoshinori Mine

Foods 2021, 10(9), 2178; https://doi.org/10.3390/foods10092178 - 14 Sep 2021

Cited by 31 | Viewed by 7371

Abstract

The eggshell membrane (ESM), mainly composed of collagen-like proteins, is readily available as a waste product of the egg industry. As a novel biomaterial, ESM is attractive for its applications in the nutraceutical, cosmetic, and pharmaceutical fields. This review provides the main information [...] Read more.

The eggshell membrane (ESM), mainly composed of collagen-like proteins, is readily available as a waste product of the egg industry. As a novel biomaterial, ESM is attractive for its applications in the nutraceutical, cosmetic, and pharmaceutical fields. This review provides the main information about the structure and chemical composition of the ESM as well as some approaches for its isolation and solubilization. In addition, the review focuses on the role and performance of bioactive ESM-derived products in various applications, while a detailed literature survey is provided. The evaluation of the safety of ESM is also summarized. Finally, new perspectives regarding the potential of ESM as a novel biomaterial in various engineering fields are discussed. This review provides promising future directions for comprehensive application of ESM. Full article

(This article belongs to the Special Issue Eggs and Eggproducts: Unravelling the Secrets)

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21 pages, 1547 KiB

Open AccessReview

The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review

by Julie Legros, Sophie Jan, Sylvie Bonnassie, Michel Gautier, Thomas Croguennec, Stéphane Pezennec, Marie-Françoise Cochet, Françoise Nau, Simon C. Andrews and Florence Baron

Foods 2021, 10(4), 823; https://doi.org/10.3390/foods10040823 - 10 Apr 2021

Cited by 39 | Viewed by 9209

Abstract

Eggs are a whole food which affordably support human nutritional requirements worldwide. Eggs strongly resist bacterial infection due to an arsenal of defensive systems, many of which reside in the egg white. However, despite improved control of egg production and distribution, eggs remain [...] Read more.

Eggs are a whole food which affordably support human nutritional requirements worldwide. Eggs strongly resist bacterial infection due to an arsenal of defensive systems, many of which reside in the egg white. However, despite improved control of egg production and distribution, eggs remain a vehicle for foodborne transmission of Salmonella enterica serovar Enteritidis, which continues to represent a major public health challenge. It is generally accepted that iron deficiency, mediated by the iron-chelating properties of the egg-white protein ovotransferrin, has a key role in inhibiting infection of eggs by Salmonella. Ovotransferrin has an additional antibacterial activity beyond iron-chelation, which appears to depend on direct interaction with the bacterial cell surface, resulting in membrane perturbation. Current understanding of the antibacterial role of ovotransferrin is limited by a failure to fully consider its activity within the natural context of the egg white, where a series relevant environmental factors (such as alkalinity, high viscosity, ionic composition, and egg white protein interactions) may exert significant influence on ovotransferrin activity. This review provides an overview of what is known and what remains to be determined regarding the antimicrobial activity of ovotransferrin in egg white, and thus enhances understanding of egg safety through improved insight of this key antimicrobial component of eggs. Full article

(This article belongs to the Special Issue Eggs and Eggproducts: Unravelling the Secrets)

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21 pages, 995 KiB

Open AccessReview

Nutritional Viewpoints on Eggs and Cholesterol

by Michihiro Sugano and Ryosuke Matsuoka

Foods 2021, 10(3), 494; https://doi.org/10.3390/foods10030494 - 25 Feb 2021

Cited by 12 | Viewed by 22028

Abstract

Although most current epidemiologic studies indicate no significant association between consuming one egg daily and blood cholesterol levels and cardiovascular risk, arguments still persist with a positive association. Since the diet is one of the most influential factors for this association, we illustrate [...] Read more.

Although most current epidemiologic studies indicate no significant association between consuming one egg daily and blood cholesterol levels and cardiovascular risk, arguments still persist with a positive association. Since the diet is one of the most influential factors for this association, we illustrate characteristic features in Japanese people whose dietary pattern is distinct from that, for example, the US (United States) population. Available epidemiologic studies in healthy Japanese people show no association between consumption of one egg daily and blood cholesterol level, consistent with those observed in the US population. However, when consumption of major nutrients and food sources of cholesterol are compared to the US population, Japanese people may have an extra-reserve against the influence of eggs on cardiovascular risk markers, despite consuming relatively more eggs. Further discussion on the influence of nutrients contained in the egg and dietary pattern, including interaction with gut microbes, is necessary. In addition, special consideration at the personalized level is needed for judgment regarding dietary cholesterol not only for hypercholesterolemic patients but for hyper-responsive healthy persons. Although randomized controlled trials with long-term follow-up are required to evaluate the association between consumption of eggs and human health, available information, at least from the nutritional viewpoint, suggests that egg is a healthy and cost-efficient food worldwide. Full article

(This article belongs to the Special Issue Eggs and Eggproducts: Unravelling the Secrets)

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