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  • About Us | Usapeec

    About Us Supported by the American Egg Board (AEB), the research, education and promotion arm of the U.S. egg industry, this website is targeted to serve as an information portal of U.S. eggs and egg products. Questions concerning specific products or the supply sources for U.S. eggs and egg products should be directed to the USA Poultry & Egg Export Council at below office: Thanks for your summission! Submit USA Poultry & Egg Export Council Hong Kong Office (covers China, Hong Kong and Taiwan) Room 1310, Olympia Plaza 243-255 King’s Road North Point, Hong Kong Tel: 852-2890-2908 Fax: 852-2895-5546 E-mail: hkoffice@usapeec.com.hk Related Links ​ American Egg Board: https://www.aeb.org/ ​ Egg Nutrition Centre: https://www.eggnutritioncenter.org/ ​ The Incredible Egg: https://www.incredibleegg.org/ ​ USA Poultry & Egg Export Council: www.usapeec.org

  • Home | Usapeec

    " What is World Egg Day?" ​ World Egg Day falls on the second Friday of October every year... ​ Read More... Shell Eggs USDA standards are used throughout the U.S. industry to classify shell eggs into three consumer grades… Processed Eggs Direct from Mother Nature, with a touch of modern technology that cracks, separates and packages convenient forms of whole eggs whites and yolks, egg products provide food formulators with important benefits… Egg and Egg Product Safety The 1970 Egg Products Inspection Act requires that all egg products distributed for consumption be pasteurized… Egg Nutrition An Egg a Day is MORE Than Okay… More about Eggs What is double yolk eggs? How are they formed?... Recipes Eggs can incredibly fit into meals of any daypart. Get inspired using our chef-created recipes… About Us Supported by American Egg Board (AEB), this website is targeted to serve as an information portal of U.S. eggs and egg products… ​

  • Nutrients In Eggs | Usapeec

    Nutrients In Eggs Eggs are a nutrient goldmine! ​ One large egg has varying amounts of 13 essential vitamins and minerals, high-quality protein, all for 70 calories. While egg whites contain some of the eggs’ high-quality protein, riboflavin and selenium, the majority of an egg’s nutrient package is found in the yolk. Nutrients such as: ​ Vitamin D, critical for bone health and immune function. Eggs are one of the only foods that naturally contain vitamin D. Choline, essential for normal functioning of all cells, but particularly important during pregnancy to support healthy brain development of the fetus. Lutein and zeaxanthin, antioxidants that are believed to reduce the risk of developing cataracts and slow the progression of age-related macular degeneration, a disease that develops with age.

  • A Great Opportunity For Improving Health | Usapeec

    A Great Opportunity For Improving Health Cholesterol ​ Cholesterol is not fat, but a waxy substance (lipid) produced by all humans and animals, and is essential for bodily function. Cholesterol is found in all cells and is an important component of the central nervous system. Cholesterol is used to produce bile acids which are required for the body to absorb fats and fat soluble vitamins from the digestive tract. The body also uses cholesterol to make steroid hormones, and as the starting material for the synthesis of vitamin D. Dietary cholesterol is the cholesterol consumed in foods while blood cholesterol is the cholesterol that circulates in the bloodstream. Dietary cholesterol does not automatically raise blood cholesterol when a high cholesterol food is eaten. Cholesterol does not have to be supplied by the diet like vitamins since the body produces all the cholesterol it needs. The amount of cholesterol the body makes is determined by weight. People who are obese produce more cholesterol than lean people and weight loss can decrease the amount of cholesterol the body makes. In most people the body balances the amount of dietary cholesterol by changing cholesterol synthesis in body tissues. Eating excess saturated fat causes the liver to put more cholesterol into the blood circulation and slows down the removal of blood cholesterol. This is why too much saturated fat in the diet is considered to be the most important dietary factor in causing high blood cholesterol levels and increased heart disease risk. Elevated levels of cholesterol in the bloodstream carried by low density lipoproteins (LDL) are associated with an increased risk of heart disease. The LDL cholesterol (“bad cholesterol”) is responsible for cholesterol entering artery walls resulting in blocked arteries. The high-density lipoprotein cholesterol, (HDL), helps move cholesterol from tissues to the liver for removal from the bloodstream. High values of HDL cholesterol (“good cholesterol”) are desirable. Currently, the new perspective on heart disease risk now identifi es the LDL: HDL ratio and the Total: HDL ratio (the sum of all cholesterol components to the “good cholesterol”) as the best indicator of heart disease risk. A review of over 30 studies published in the Journal of the American College of Nutrition in 2008 1 presents evidence that the LDL:HDL ratio is a better indicator of heart disease risk than either indicator alone because, according to the authors, the ratio refl ects the “two-way traffi c” of cholesterol entering and leaving the blood system. ​ Fernandez ML, Webb D., The LDL to HDL Cholesterol ratio as a valuable tool to evaluate coronary heart disease risk. J Am Coll Nutr, 27(1);1-5,2008. ​ ​ ​ Protein ​ Eggs are a highly nutritious food making valuable contributions to one’s diet. A large egg provides six grams of high biological value protein, 10% of the daily value based on a 2,000 calorie diet. In fact, egg protein is the standard against which other food proteins are measured. Amino acids are the building blocks of proteins which the body requires for cells and tissues, regulation of body processes, and source of energy. When proteins are broken down and used for energy they cannot be used to build and repair body tissue since there is little reserve supply of protein in the body. Everyone needs a constant supply of protein to repair body cells as they wear out and to make new body tissues especially during times of growth. The National Academy of Sciences’ Institute of Medicine 2006 recommendation is to include 10-35% of daily calorie intake as protein. Recent research has indicated that muscle mass in older adults is better preserved when protein intake approaches the upper range of this recommendation. ​ Proteins are composed of different combinations of 20 amino acids. The human body needs all 20 amino acids for the synthesis of its wide range of proteins. The body can synthesize 11 of these amino acids, but is unable to make 9 essential amino acids, which must be obtained from the diet. The egg contains all the essential amino acids in a proper proportion to fulfil the needs for human growth and tissue maintenance. The only food that contains a more ideal mix of essential amino acids than an egg is mother’s milk. ​ Two eggs can be used to equal two ounces of lean meat, which is considered a serving in the Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts Group of the USDA MyPyramid nutrition guidance meal plan. Eggs are lower in cost and in calories than many other animal-protein foods grouped in the same food group. ​ Duyff, R. The American Dietetic Association’s Complete Food and Nutrition Guide. Chronimed Publishing, Minneapolis, MN. 1998. Dietary Reference Intakes, Institute of Medicine, The National Academies Press, 2006. www.MyPyramid.gov ​ ​ ​ Choline Choline is an essential nutrient needed for normal function of all cells. It is a critical component of the cell membrane and the neurotransmitter acetylcholine. The human body is dependant upon choline for normal muscle function, lipid transport, fetal development and memory center development. Eggs are an excellent source of the nutrient choline which, like folate, is essential for proper neural tube closure and nervous system function in the developing fetus. In fact, it has been found that dietary choline intakes vary enough in healthy women in the United States (from <300mg to >500mg/day) to significantly influence the risk of birth defects.1 Choline is also needed to control the buildup of homocysteine in the blood by contributing to the production of methionine, an amino acid needed for protein synthesis. Elevated levels of homocysteine in the blood have been associated with increase risk of heart disease. A choline defi cient diet has been shown to signifi cantly increase DNA damage in humans and is the only nutrient defi ciency shown to induce spontaneous carcinoma.2 ​ Two eggs contain about half the recommended daily amount of choline considered an adequate intake. During pregnancy and lactation, recommendations for choline intake are increased. In fact, the placenta delivers choline to the fetus by pumping it against a concentration gradient through the umbilical blood stream, indicating how important choline is for fetal development. Sadly, a review of USDA consumption study data shows that only about 10% of the population is consuming an adequate intake of choline from their diet. Among adults; younger and older women including pregnant women, had the lowest estimated mean intakes of choline.3 Egg intake can help close this unfortunate gap. ​ Shaw GM et al. Periconceptional dietary intake of choline and betaine and neural tube defects in offspring. Am J Epidemiol, 160, 102-9, 2004. Sanders LM and Zeisel SH, Choline: Dietary Requirements and Role in Brain Development, Nutr Today, 42(4), 181-6, 2007. Jensen H et al, Choline in the Diets of US Population: NHANES, 2003-2004 presented at Experimental Biology 2007. ​ ​ ​ Satiety ​ One of many reasons we enjoy eating is that food can quell the feeling of hunger and provide us with energy to perform our chosen activities. A food that satisfies the pangs of hunger and gives us sustained energy is one that provides satiety. A major benefit of eating eggs is not only that it satisfies hunger but, it keeps you from needing snacks before the next meal which has been demonstrated to be a valuable asset in any weight reduction and weight maintenance strategy. Researchers at Wayne State University compared the reported feeling of satiety and weight loss of overweight and obese men and women who consumed either an isocaloric egg or bagel based breakfast while following a weight loss diet. They found that compared to an isocaloric, equal weight bagel-based breakfast, the egg-breakfast induced greater satiety and enhanced weight loss by 65% and a 34% greater reduction in waist circumference without a significant difference in blood lipid levels between groups.1 ​ Vander Wal JS et al. Egg breakfast enhances weight loss. Int J Obes advance online pub, 5 August 2008; dol:10.1038/ijo.2008.130 ​ ​ ​ Eye Health ​ Age related macular degeneration (ARMD) occurs when the macula of the retina deteriorates and central vision becomes affected. ARMD occurs mostly in people over 50 years of age, and is the leading cause of irreversible blindness in the elderly. There presently is no cure for ARMD but laser therapy can be an effective treatment. ​ New research suggests that ARMD may result from lack of certain nutrients in the diet. Vitamins and minerals, mainly antioxidants found abundantly in fruits and vegetables may reduce the risk of ARMD. One group of vegetable chemicals, carotenoids seem to have a protective effect against ARMD. Carotenoids exist in high concentrations in eye tissues and function as antioxidants to neutralize damage to cells caused by free radicals from sunlight. Carotenoids act as fi lters and form a pigment that protects the eye tissue from blue wavelength light, a potentially destructive band of radiation present in ordinary sunlight. ​ Lutein and zeaxanthin are two xanthophyll antioxidants making up the macular pigment of the eye and recent research has shown they reduce a person’s risk and slow the progression of ARMD. The chicken egg yolk contains lutein and zeaxanthin within its fat-soluble matrix dispersed with other fat-soluble micronutrients such as vitamin A, vitamin D, and vitamin E. The yolk of the chicken egg provides a readily bioavailable source of lutein and zeaxanthin which has been shown to have greater bioavailablity than lutein from supplements and spinach. Researchers at the University of Massachusetts reported that the addition of one egg to the diet of subjects with an average age of 79 years signifi cantly increases both their serum lutein and zeaxanthin concentrations without elevating serum total cholesterol or the serum concentration of the LDL fraction.1 Similarly, women between the ages of 24 and 59 years were found to have increased serum zeaxanthin and macular pigment optical density after 12 weeks of eating an egg daily with no increase in their serum cholesterol concentrations.2 ​ Goodrow EF et al. Consumption of One Egg Per Day Increases Serum Lutein and Zeaxanthin Concentrations in Older Adults without Altering Serum Lipid and Lipoprotein Cholesterol Concentrations, J Nutr, 136: 2519–2524, 2006. Wenzel AJ et al. A 12-Wk Egg Intervention Increases Serum Zeaxanthin and Macular Pigment Optical Density in Women, J Nutr, 136(10):2568-73,2006. ​ ​ ​ Nutrient Density ​ Eggs were designed by nature to be a complete nutrient reserve for the developing chick. Eggs are an important food for humans because of their high nutrition value at a comparably affordable price. A major concern however is that many Americans are sedentary and need to watch their caloric intake to maintain a healthy weight. Yet within their allowable caloric intake they must obtain all of the essential nutrients needed for health. In order to achieve this goal they need to consume foods that are nutrient dense and keep them from feeling hungry. Nutrient density refers to the quantity of one or more nutrients supplied by a food in relation to its caloric content. Nutrient-dense foods provide a high proportion of a person’s daily diet needs of essential nutrients while supplying a small proportion of the daily need for calories. Eggs are a nutrient dense food because they are an excellent source of high quality protein, provide a wide range of vitamins and minerals, and are relatively low in calories. ​ One large egg has 72 calories with 13 vitamins and minerals. The amounts of various nutrients supplied in two large eggs are shown in the chart (right). As the nutrient daily values show, eggs provide a wide variety of nutrients for relatively few calories. One large egg offers only 7% of the total daily calorie intake of a person on a 2,000 calorie diet and provides 12.5% DV for protein, and 14% for riboflavin, and 8% or more of the daily value for several other nutrients including vitamins A, D, E, B-6, B-12, folate, iron, phosphorus, and zinc. And, it is important to realize that the egg is one of the few natural sources of vitamin D in the diet. With all of these nutritional benefi ts it is not diffi cult to see why eggs are considered a nutrient dense food. ​ ​ ​ Conclusion ​ Limiting egg intake would be a missed opportunity to benefit from the many naturally occurring nutritional benefits found in an egg such as: ​ High quality protein • Excellent source of choline Balanced assortment of essential vitamins and minerals Highly bioavailable antioxidants lutein and zeaxanthin Individual portion sized packaging, only 72 calories per egg offering satiety A moderate fat content A healthy ratio of mono-unsaturated and polyunsaturated fats to saturated fats Easily chewed food Easily prepared Abundantly available Culturally familiar Affordable low cost protein Extensive storage capacity: 4-5 week shelf life when refrigerated ​ ​ ​ Nutrient Facts Daily Values (DV): 2 Large Eggs Calories 144 ​ Amount/ Serving ​ Protein Vitamin A Vitamin B12 Vitamin B6 Vitamin D Vitamin E ​ ​ ​ One large egg contains 5 gm fat (7.7% DV)), 0 trans fat, 1.5 gm saturated fat (8% DV*), and 212 mg cholesterol (71% DV) 37.0 mg omega-3 fatty acids, 514 mg omega-6 fatty acids. ​ *DV = Daily Value based on a 2,000 calorie diet. ​ %DV* ​ 25% 10% 22% 7% 9% 4% ​ ​ ​ Amount/ Serving ​ Folate Thiamin Riboflaving Phosphorus Zinc Iron ​ %DV* ​ 12% 5% 28% 20% 8% 10%

  • testing | Usapeec

    Packaging Packaging U.S. eggs are primarily packaged on plastics or fiber trays that hold 30 eggs. Filled trays are then packed into cases that hold 360 eggs (30 dozen), a capacity that is universal throughout the industry and is used to transport and store shell eggs. Eggs are shipped by refrigerated trucks or i n refrigerated containers aboard ocean-going vessels. Capacities of refrigerated container are as follows:

  • Senior Wisdom | Usapeec

    Senior Wisdom Maturity should bring wisdom and when considering adequate nutrition, each of us has life experiences that have guided us toward making suitable food choices. Women are often the special keepers of that accumulated health knowledge which has proven itself to be tried and true over a lifetime. ​ Gradually over time however, changes occur within our bodies that require some new considerations and practices. After age 40, women begin to replace some muscle tissue with fat tissue leading to a reduction in the number of calories one needs as they age. Hormones that once protected women from the risk of heart disease now decline and after menopause women are more likely to put on weight in the dangerous abdominal area. Bone mineral density may also decline as a result of carefree consumption during earlier stages in a woman’s life and a declining ability to absorb valuable nutrients. ​ A lifetime of healthy eating and exercise should prevent some of the more devastating changes that accompany aging. A healthy intake for the adult woman should include adequate amounts of all nutrients known to be essential. Although nutrient needs are the same throughout adulthood, this must be offset by a diminished requirement for calories as one ages. Foods consumed should contain the most nutrients one can get for the number of calories the food supplies. This is what nutrition experts mean by nutrient density, which has growing importance as we age. ​ Nutritional concerns for mature women include adequate protein, fluid, vitamin and mineral intake. Animal protein intake has been shown to be beneficial in preserving a women’s bone mineral density. Vitamin and mineral intakes play a large role in preserving a woman’s health and immunity since resistance to infection is often one of the first defenses to be lost when dietary intake is inadequate. As we ages, some of our natural defenses to foodborne illness diminishes including sight, taste and smell as well as stomach acid output that kills bacteria after it reaches the stomach. This makes women more susceptible to foodborne illness as they age. ​ Consuming enough vitamins and minerals can also help avoid gum disease which makes chewing food a burdensome challenge. For those women who have difficulty chewing food due to medical problems or poor dentition, eggs are soft and easily chewed yet packed with easily digestible nutrients.

  • An Expert's POV on Gluten-Free and Soy A | Usapeec

    An Expert's POV on Gluten-Free and Soy Allergens A t the American Egg Board/Egg Nutrition Center, we are often asked if eggs should be considered gluten-free. With the incidence of gluten allergies on the rise, this is an important question that can have great health implications for many Americans. Gluten-Free According to Dr. Steven Taylor from The Food Allergy Research and Resource Program (FARRP) at the University of Nebraska, eggs should be considered gluten-free. Dr. Taylor points out that many gluten-free products contain eggs and they do not test positive for gluten. Although it is likely that egg-laying chickens eat wheat grain containing gluten it is also likely that the birds digest the gluten and break it down to it's constituent amino acids, which in turn are used to build chicken and egg proteins. Little if any of the gluten appears to make it to the egg in an intact form. ​ Soy Allergens This appears to be the case regarding soy allergenicity and eggs as well. Although one recent study indicated that small amounts of isoflavones from the soy in chicken feed apparently is transferred to the egg, protein fractions from soy are broken down during the digestive process and are not likely transferred to the egg or meat of the chicken. So folks with soy allergies can enjoy eggs without worrying about a potential allergic reaction. ​ Baked Egg Ingredients May Improve Tolerances Egg allergy affects around 2% of children younger than 5 years old. While studies show that 80% of children eventually outgrow egg allergy, and most in the general population do so by school age, there are still many children retaining egg allergy into their teenage years. It appears that the longer the egg allergy persists, the less likely tolerance develops. This makes eating a variety of foods, in particular outside the home, very challenging, as eggs are present in many prepared foods. ​ According to a study published in the August 2012 issue of the Journal of Allergy and Clinical Immunology, research indicates that some egg-allergic individuals can tolerate baked egg (as in a muffin), as heating decreases allergenicity by altering the protein structure responsible for triggering an allergic reaction. Recognizing this, researchers characterized the immunologic changes associated with ingestion of baked egg and evaluated the role that baked egg diets play in the development of tolerance to regular egg. Results indicated that the majority of subjects with egg allergy can tolerate baked egg. Long-term ingestion of baked egg is well tolerated and accelerates the development of tolerance to regular egg. These findings present an important shift in the treatment paradigm for egg allergy, as clinical management can improve the quality of life of egg-allergic children and ideally, promote earlier tolerance development.

  • Consumer Trends | Usapeec

    About Alison Consumer Trends According to consumer research, nearly 90% of Americans believe eggs are a nutritious choice for breakfast, and 82% believe eggs are a healthier breakfast than cereal. Clearly, shoppers are looking for more protein in the morning, and they are increasingly interested in the fact that: ​ ​ Eggs are all-natural Eggs are a good source of high-quality protein Eggs are a good source of Vitamin D Eggs are gluten-free Eggs are 70 calories ​ ​ ​ ​ ​ Egg purchase frequency continues to trend upwards, with the percentage of Heavy Egg Users (3+ cartons per month) increasing by 18% from 2009 to 2013, Medium Egg Users (2 cartons/month) increasing by 10%, and Light Egg Users (Less than 2 cartons/month) decreasing by 28% over that same timeframe. ​ On average, respondents are eating/serving 5.5 eggs for breakfast during the workweek and 3.1 eggs on weekends – which is the equivalent of approximately three dozen eggs per month. ​ As suspected, egg purchase increases during holiday periods...specifically around Easter, when one-in-four Consumers claim that their family purchases a greater number of eggs; and in particular, between Thanksgiving and New Year’s when about seven-in-ten households anticipate purchasing more eggs for baking purposes. ​ The “health” of the Egg Board brand is exceling, as we continue to find consistent positive brand metrics across virtually every single attribute moving the brand in a positive trajectory. ​ The strategy of educating consumers on a variety of nutritional based messages has proven successful – as agreement with key characteristics increase year after year. ​ Additionally, we have seen significant growth in the importance placed on specific messages that were communicated in recent campaigns, including eggs keep you fuller longer, eggs give you mental energy, eggs give you and your family energy to keep you going throughout the day, etc. ​ There has also been a decrease in some of the negative associations with eggs, including concerns around eggs having high cholesterol, the negative impact of eggs on heart health, concerns about eating raw eggs and a decrease in egg usage due to a fear of salmonella. ​

  • Processed Eggs | Usapeec

    Processed Eggs A re you sure that you’re using the right egg product in your product formulations? Why not step back and compare your egg ingredient selection with the wide range of choices that exist today. ​ Overall, the egg category has grown substantially, and per capita consumption of eggs has reached its highest point in nearly twenty years. Supply companies have responded, with a remarkable array of new and better ways to store and use eggs. All to make one of the most convenient protein sources even easier and safer to use in your operation. ​ This brochure is meant to give you a working knowledge of all the many different types of egg products available — one or more may be even more appropriate for your needs today, saving you money, storage space, or preparation time. We trust you’ll find it useful!

  • Taking Steps at Home | Usapeec

    Taking Steps at Home Proper refrigeration, cooking, and handling should prevent most egg safety problems. Persons can enjoy eggs and dishes containing eggs if these safe handling guidelines are followed. 1. Don't Eat Raw Eggs This includes "health-food" milk shakes with raw eggs, Caesar salad, Hollandaise sauce, and any other foods like homemade mayonnaise, ice cream, or eggnog made from recipes in which the raw egg ingredients are not cooked. ​ 2. Buy Clean Eggs At the store, choose Grade A or AA eggs with clean, uncracked shells. Make sure they've been refrigerated in the store. Any bacteria present in an egg can multiply quickly at room temperature. Don't wash eggs. At the plant, government regulations require that USDA-graded eggs be carefully washed and sanitized using special detergent. Then the eggs are coated with a tasteless, natural mineral oil to protect them. ​ 3. Refrigerate Eggs Take eggs straight home and store them immediately in the refrigerator set at 40ºF or slightly below. Store them in the grocery carton in the coldest part of the refrigerator and not in the door. ​ 4. Use Eggs Within Recommended Times Use raw shell eggs within 3 to 5 weeks. Hard-cooked eggs will keep refrigerated for 1 week. Use leftover yolks and whites within 4 days. If eggs crack on the way home from the store, break them into a clean container, cover it tightly, and keep refrigerated for use within 2 days. 5. Freeze Eggs for Longer Storage Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can be frozen by themselves. Use frozen eggs within a year. If eggs freeze accidentally in their shells, keep them frozen until needed. Defrost them in the refrigerator. Discard any with cracked shells. ​ 6. Handle Eggs Safely Wash hands, utensils, equipment, and work areas with warm, soapy water before and after contact with eggs and dishes containing eggs. Don't keep eggs -- including Easter eggs -- out of the refrigerator more than 2 hours. Serve cooked eggs and dishes containing eggs immediately after cooking, or place in shallow containers for quick cooling and refrigerate at once for later use. Use within 3 to 4 days. ​ 7. Cook Eggs Many cooking methods can be used to cook eggs safely including poaching, hard cooking, scrambling, frying, and baking. However, eggs must be cooked thoroughly until yolks are firm. Scrambled eggs should not be runny. Casseroles and other dishes containing eggs should be cooked to 160ºF as measured with a food thermometer. ​ 8. Use Safe Egg Recipes Egg mixtures are safe if they reach 160ºF, so homemade ice cream and eggnog can be made safely from a cooked base. Heat the egg-milk mixture gently. Use a food thermometer to check the temperature or use a metal spoon (the mixture should coat the spoon). If in-shell pasteurized eggs are available, they can be used safely in recipes that won't be cooked. Dry meringue shells are safe. So are divinity candy and 7-minute frosting, made by combining hot sugar syrup with beaten egg whites. Meringue-topped pies should be safe if baked at 350ºF for about 15 minutes. Chiffon pies and fruit whips made with raw, beaten egg whites cannot be guaranteed safe. Substitute whipped cream or whipped topping. To make key lime pie safely, heat the lime (or lemon) juice with the raw egg yolks in a pan on the stove, stirring constantly, until the mixture reaches 160ºF. Then combine it with the sweetened condensed milk and pour it into a baked pie crust. Cook egg dishes such as quiche and casseroles to 160ºF as measured with a food thermometer. ​