Egg Nutrition Center Blog

Posts in Author: Guest Blogger

ENC’s blog features articles on new research as well as recaps of meetings, reports, and other information related to eggs and health. Contact ENC if you are interested in writing an article on eggs for a guest post.

Does Eating Smaller, Frequent Meals or Snacks of Nutrient Dense Foods Help Manage Weight?

Confusing nutrition messages are often linked to timing of meals and types of foods, but struggling consumers can take action by eating nutritious choices relatively more frequently and earlier in the day.  Ghadeer Aljuraiban and research colleagues summarized cross-sectional associations between both the frequency and the time of eating, to energy density, nutrient quality (using the NRF9.3 index), and BMI, using...

High Protein Breakfast Benefits May Depend on Breakfast Habits

Dr. Heather Leidy writes:  If the effects of breakfast last beyond lunch, it may be influenced by not only the composition of breakfast consumed that day, but also usual breakfast habits.  Does breakfast improve health? To understand this further, our research team at the University of Missouri tested whether high protein breakfast (40% of energy protein, 40% carbohydrate) compared to...

Fat Soluble Bioactives in Egg Yolk Show Anti-Inflammatory Potential

Is the unique combination of vitamins, carotenoids and phospholipids in egg yolks inflammatory protective? Eggs are an example of a food that is naturally health promoting, despite containing a moderate amount of saturated fat, due to a combination of balancing bioactive components in the yolk. Researchers at Ohio State University were interested in understanding various components of egg yolk with...

Eggs Improve Carotenoid Value of Raw Vegetables

Mixed Egg SaladEggs offer potential to improve the nutritive value of a salad, in more than one way. Egg yolk is among the few commonly consumed foods containing the carotenoid lutein and its stereoisomer zeaxanthin. Spinach and other dark leafy greens may have a higher content per serving, but lutein/zeaxanthin is absorbed and utilized better from egg yolk [Chung, 2004]. Researchers at...

Literature Evaluation for Credible Communications

Today’s post is an excerpt of an article originally published in the Fall 2014 edition of Nutrition Close-Up written by Kate Byers, MS, RDN. Kate is a nutrition communications consultant to the Egg Nutrition Center and writer. She publishes the blog Indulgent Wellness and contributes to the blog Smart Eating for Kids. Whether working with patients or clients, writing content...