Egg Nutrition Center Blog

Posts in Nutrients in Eggs

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.

Protein at Breakfast Improved Glycemic Control in Obese Adults With Type 2 Diabetes

High protein, egg-based breakfast affected insulin and incretin responses at a subsequent meal, suggesting breakfast meal composition may be important for those with type 2 diabetes. With high rates of type 2 diabetes in the U.S. and on the rise globally, there is a need to better understand the impact of macronutrient composition on glucose and insulin homeostasis in this...

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...

Are Vitamin D Levels Over-Screened and Supplements Over-Prescribed?

Skeptics advocate for caution until large-scale studies in progress on vitamin D supplementation are completed. Vitamin D is essential for calcium absorption and bone health, as summarized by the Institute of Medicine (IOM, 2011).  Moreover, vitamin D is currently being evaluated for a wide-range of health benefits. At this time, “Many primary care clinicians now include blood tests to measure...

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...