Egg Nutrition Center Blog

Posts in Author: Mitch Kanter, Ph.D.

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.

The Role of Farmer Funded Applied Nutrition Research

Fresh EggsApplied research complements basic nutrition research, which generally does not focus on specific foods. According to the National Science Foundation (NSF), an independent federal agency created by Congress in 1950 “to promote the progress of science…”, research can be described as follows: Basic research aims to provide a fuller knowledge or understanding of the subject under study, rather than any...

Do Eggs Make a Healthy Pairing with Resistance Exercise?

Egg or bagel breakfast both showed neutral effects on blood lipids among untrained individuals put on a 12-week training schedule. A high quality source of protein like eggs sounds like a logical pairing with resistance training to build lean body mass, but may lead some to question what effect eggs may have on cardiovascular risk factors, like blood lipids (Clayton,...

Why Adding Omega-3’s To Egg Ingredients Might Be A Good Idea.

Consumers worldwide might benefit from foods made using egg ingredients enhanced by adding nutrients. Jose Miranda and colleagues summarized evidence suggesting that egg-derived ingredients, like pasteurized liquid eggs, offer potential to improve the balance of nutrients in diets of both developing and developed countries (Miranda, 2015). Eggs were noted for offering a “modest calorie source…, a protein of excellent quality,...

Nutrition Science for Policy Making

Nutrition research informed by policy needs, will have greater impact. Nutrition and diet policies, like the Dietary Guidelines for Americans, are based on a body of scientific evidence built from many individual research studies. In a commentary in The Lancet, Drs. Kelly Brownell, from Duke University, and Christina Robert, from Harvard University, advocate for enhancing links between science and policy...

Culinary Institute Works Together with Nutrition Experts on Healthy Food and Beverage Opportunities

Head chef and waiter discussing menu in kitchen[caption id="attachment_1053" align="alignnone" width="936"] “Bringing together the best of world cooking and the latest in nutrition research” – CIA, 2015.[/caption] The Culinary Institute of America (CIA), in conjunction with the Harvard School of Public Health, held the tenth annual Worlds of Healthy Flavors conference in January 2015. This conference brought together world-class nutrition researchers along with “influential corporate chefs, nutrition...