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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Rethinking saturated fat and heart disease

Featured article in the Summer 2015 Issue of Nutrition Close-Up; written by Beth H. Rice Bradley, PhD

The World Health Organization lists coronary heart disease (CHD) as the leading cause of death, globally. It is no surprise that policymakers, academicians, health professionals and health-conscious consumers are interested in ways to decrease the burden of CHD on society. For years, attention has been focused on decreasing saturated fat intake as a means to decrease the incidence of CHD. Recently, however, the tide has turned. The purpose of this article is to summarize the current knowledge on the link between saturated fat and CHD and to correct misperceptions that surround the topic.  Continue reading “Rethinking saturated fat and heart disease”

Uncracking the ‘Incredible Edible Egg’

Featured article in the Summer 2015 Issue of Nutrition Close-Up; written by Lisa Katic, RD, CSW

Beaten, scrambled, over-easy, fried, baked, hard-boiled or just plain raw, everyone has a preference for how they like their eggs. No matter how they are prepared, eggs are one of the most nutritious foods available with six grams of high-quality protein, B vitamins, iron, and zinc. They are also inexpensive, convenient, versatile and a tasty choice for any meal or snack. How many other foods can you name with so many glowing characteristics?  Continue reading “Uncracking the ‘Incredible Edible Egg’”

Can we become addicted to some types of foods?

Featured article in the Summer 2015 Issue of Nutrition Close-Up; written by Neva Cochran, MS, RDN, LD

The concept of “food addiction” has become popular in the lay press as well as among some health professionals. But can food actually be addictive in the same sense as drugs or alcohol? In March 2009, The Journal of Nutrition featured this topic in “Symposium–Food Addiction: Fact or Fiction?”1 Rebecca Corwin, PhD, RDN, LDN, a researcher and Professor of Nutritional Neuroscience at The Pennsylvania State University, was co-chair of the symposium. I spoke with Dr. Corwin to further explore this subject.  Continue reading “Can we become addicted to some types of foods?”

Egg consumption improves carotenoid absorption

Featured article in the Summer 2015 Issue of Nutrition Close-Up; written by Jung Eun Kim, PhD, RD and Wayne W. Campbell, PhD

The 2010 Dietary Guidelines for Americans emphasizes consumption of 4.5 cups of fruits and vegetables daily. However, the average intake of fruits and vegetables in U.S. adults is only 2.6 cups.1  This low consumption of fruits and vegetables may result in the limited availability of fat soluble, health-promoting phytochemicals such as carotenoids from these foods. Dietary carotenoids have biological properties, including antioxidant and anti-inflammatory effects, which may help protect against certain chronic diseases, including cardiovascular diseases, age-related macular degeneration, and some types of cancer.2 The bioavailability of carotenoids from a meal can be affected by several factors, such as food matrix, type of food processing, nutritional status, interactions with other dietary compounds during digestion and absorption, and gut status.3 However, co-consumption of carotenoid-rich foods with dietary lipids may be one of the most effective stimulators of the absorption of carotenoids.4

Continue reading “Egg consumption improves carotenoid absorption”

Do Eggs Make a Healthy Pairing with Resistance Exercise?

022048480-egg-holds-dumbbell-300x300-300x220Egg 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, 2015).

Continue reading “Do Eggs Make a Healthy Pairing with Resistance Exercise?”