Does Egg Yolk Color Impact Nutrition Quality?

Egg Yolk Color

Eggs come in a variety of colors (not just on Easter!). From the shell to the yolk, the color of your eggs may vary significantly from one to the next. Many people assume that egg yolk and shell color are reflective of quality, taste or nutritional value of the egg. When it comes to the shell, this is not the case. Shell color depends on the hen breed (find out more here). But what about the color of the yolk? Continue reading “Does Egg Yolk Color Impact Nutrition Quality?”

New Research: Animal vs Plant Protein and Adult Bone Health

Eggs Bone Health

For years, research questioned the role of dietary protein in bone health. Metabolic balance studies in the 1970s and early 1980s showed higher protein intakes increased urinary calcium but did not enhance intestinal calcium absorption, leading to the conclusion that the source of the additional urinary calcium must be from bone breakdown (1-8). However, recent short-term dietary intervention studies using more sophisticated methodologies have refuted this conclusion, demonstrating that protein increases intestinal calcium absorption more than urinary calcium excretion, therefore not leading to bone breakdown as originally hypothesized (9-11).

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Are free-range eggs more nutritious?

Blog Mineral Content of Eggs

One of the top questions we receive here at the Egg Nutrition Center is whether the nutritional profile of an egg is influenced by the housing conditions of the hen, particularly free-range versus caged.  It’s a reasonable question to ask.  Free-range hens may forage for bugs and plants, which could conceivably alter the nutritional intake of the hen and hence affect the nutritional content of the egg.  It has also been questioned whether certain housing systems affect stress levels of the hens that may in turn, lead to changes in the nutrient content of an egg.

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Cardioprotective Activities of Whole Eggs in Prediabetic Adults

Article - Cardioprotective Activities of Whole Eggs in Prediabetic Adults

Featured article in the March, 2018 Issue of Nutrition Research Update; written by Josh D. McDonald, PhD Candidate, Ohio State University

Cardiovascular disease (CVD) continues to be the leading cause of death in the United States (US).1 While numerous risk factors contribute to the progression of CVD, epidemiological evidence demonstrates that postprandial hyperglycemia (PPH), or increases in blood sugar following a meal, are a better predictor of CVD-related mortality compared with fasting blood sugar.2 PPH results in the generation of chemicals that impair blood vessel function to increase CVD risk.3 Dietary modification targeting PPH and/or downstream chemicals are leading strategies to limit PPH-mediated increases in CVD risk.4

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