Nutrition research is the underpinning of our programs and outreach. ENC is dedicated to providing accurate and up-to-date information on eggs, nutrition and health. Below is a collection of both ENC-funded research and relevant studies.
To learn more about our competitive research program, click here.
By: Sharon M. Donovan, PhD, RD, Professor, Department of Food Science and Human Nutrition University of Illinois, Urbana
Food allergy has become an increasingly recognized global health concern. Defined as an adverse health effect arising from a specific immune response that occurs reproducibly on exposure to a given food (1), the disease impacts health and quality of life for sufferers and their caregivers (2). A new Report entitled “Finding a Path to Safety in Food Allergy: Assessment of the Global Burden, Causes, Prevention, Management, and Public Policy” was recently released by The National Academies of Sciences, Engineering and Medicine (available at www.nationalacademies.org/FoodAllergies). The report evaluated the scientific evidence on the prevalence, origins, diagnosis, prevention, and management of food allergy and makes recommendations to bring about a safe environment for those with food allergy.
Continue reading “National Academies of Sciences, Engineering, and Medicine Issues Report on Food Allergies”
This article was originally posted on Dr. Taylor Wallace Food & Nutrition Blog @ drtaylorwallace.com
Scientists who accept industry funding are commonly perceived as “biased” and much scrutiny has been given to research funded by food companies. This issue hits close to my heart as a researcher that is passionate about advancing our knowledge of both food science and human nutrition. I have transparently accepted industry funding from dozens of companies to conduct high-caliber and quality research that would have otherwise never been published in the scientific literature or put into the public domain. As a young professor, there isn’t a day that goes by that I can picture a world without industry funded research amid dwindling government grants. Continue reading “Industry Funded Science – Read This Before You Knock It!”
In 2016, the long-standing limit on cholesterol intake was lifted with the release of the 2015-2020 Dietary Guidelines for Americans, a decision based on years of research suggesting the connection between dietary and plasma cholesterol is minimal. This was welcome news for egg-enthusiasts everywhere, but came with one caveat: a compound called trimethylamine-N-oxide (TMAO) that appears to increase risk for heart disease. TMAO is a byproduct of choline, an important nutrient of which eggs are an excellent source. The prevailing hypothesis is that choline-containing foods, such as eggs, may elevate plasma TMAO. The good news is that it’s not quite so straightforward. Continue reading “New Research Further Confirms that Egg Intake Does Not Raise the Risk for Heart Disease”
The subject of ‘breakfast’ has certainly become controversial in recent years. Once heralded as the ‘most important meal of the day’, new research has challenged this thinking. For example, intervention studies in adults have shown no distinct advantage of breakfast consumption for weight loss or metabolic health versus breakfast skipping. The debate continues in the scientific literature. Continue reading “Is Breakfast the Most Important Meal of the Day for Kids? The Study Design May Determine the Results”