New research shows nutritional benefits of eating eggs

New research has outlined the change in perceptions of eggs from a food viewed with caution to one that helps them meet a wide range of nutritional requirements, as well as helping in weight management.

The new paper, published in the December issue of Food Science & Technology concludes that the lifting of the long-standing restriction on the consumption of eggs, due to their cholesterol content, is fortunate and timely from a nutritional perspective.

“Eggs boast an impressive nutrient profile that is more convenient and affordable than other similarly nutrient-dense foods,” say authors Bruce Griffin of the University of Surrey, Guildford, and nutritionist Juliet Gray.

The paper states that eggs are unsurpassed as a single food that can help consumers meet their daily requirements for protein and essential micronutrients throughout life.

It quotes the US analysis of the economic impact of the risks and benefits of eating eggs, compared to the costs of developing disease from not eating them. It concluded that this analysis concluded that limiting egg consumption was not cost-effective from a societal perspective and that removing the nutritional benefits of eggs could lead to other, less affordable, disease outcomes.

Another positive, it also addresses evidence to suggest that the energy density of our food may be a key regulator for bodyweight, a concept which supports the replacement of high energy density food with foods of lower energy density.

The authors conclude that: “Eggs fit perfectly into this category, as a single food with a relatively low energy density and a nutrient dense profile, that may help to promote satiety and suppress appetite.”

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