Nutrition Science

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.

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New Meta-Analysis Suggests Daily Egg Intake May Decrease Stroke Risk

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A recent meta-analysis published in the Journal of the American College of Nutrition (JACN) suggests that daily egg intake does not appear to be associated with an increased risk of coronary heart disease, and may actually contribute to a decreased stroke risk. A comprehensive literature search of papers published through August 2015 was conducted to select the studies that fit the criteria for the meta- analysis. While meta analyses on the relationship between cholesterol intake and heart disease risk have been published previously, the authors indicated that they conducted this study to include newer cohort trials that had not been included in prior analyses and were specific to egg intake.

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UConn Professor, Dr. Maria-Luz Fernandez, Highlights her Recent Research

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The Egg Nutrition Center interviewed Dr. Maria-Luz Fernandez, a nutrition researcher at the University of Connecticut. For many years, Dr. Fernandez has studied the impact of diet on various health indices in Hispanic and non-Hispanic subjects. She has done feeding studies in Mexico, and has a keen sense of the health and nutrition issues that impact the Hispanic community. We asked Dr. Fernandez about the role of eggs in the Hispanic household, as well as for an update on some of her latest research. Below are her responses to our questions: 

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Emerging Research May Reshape Introductory Foods for Infants

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For years, health organizations and pediatricians recommended not giving infants (especially those at high-risk) food allergens – like eggs, peanuts, dairy or fish – as an introductory food, and at the same time, there was an increase in prevalence of food allergies in U.S. children.

Now, current research has challenged that paradigm. Introducing allergen foods as early as 4 months (if not sooner), may actually decrease the child’s risk of developing food allergies.

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Vitamin-D enhanced eggs can protect serum vitamin D levels during the winter

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Featured article in the August, 2016 Issue of Nutrition Research Update

Vitamin D intakes are below recommendations for a large percentage of the population in the United States and Europe.  As such, supplementation is often recommended to maintain serum levels of vitamin D, particularly over winter.  An alternative approach is vitamin D fortification of suitable foods.

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A higher protein breakfast increases the thermic effect of feeding and appetite in breakfast skippers

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Featured article in the August, 2016 Issue of Nutrition Research Update

Numerous studies have demonstrated that higher protein meals at breakfast lead to greater feelings of fullness relative to lower protein breakfast meals, which may reduce energy intake and therefore facilitate weight loss (click here for a recent review).  Less understood is the effect of protein consumption at breakfast on the thermic effect of feeding (TEF), a component of total energy expenditure.

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