What the Numbers Reveal Studies have looked at the effect of egg consumption on blood cholesterol levels and have found a small impact. This is important because newer research has identified the LDL:HDL ratio ("good" cholesterol to "bad" cholesterol) and the Total:HDL ratio (the sum of all cholesterol components to "good" cholesterol) to be better indicators of heart disease risk than either indicator alone. A review of more than 30 studies published in the Journal of the American College of Nutrition in 2008 argues that the LDL:HDL ratio is a much better indicator of heart disease risk than either indicator alone because the ratio reflects the "two-way traffic" of cholesterol entering and leaving the blood system. (1) The Journal of Nutrition published a study in 2008 that found that overweight men who ate eggs while on a carbohydrate-restricted diet have a significant increase in their HDL levels (the "good" cholesterol) compared to men who did not eat eggs. (2) A 2008 study from the journal Ateriosclerosis, Thrombosis, Vascular Biology found low HDL is associated with poor memory and a decline in memory in middle-aged adults. (3) A 2008 study published in the American Journal of Clinical Nutrition concluded that a diet rich in choline and betaine is associated with lower concentrations of homocysteine, a marker of inflammation. High levels of homocysteine or inflammation have been associated with cardiovascular disease, Alzheimer's and dementia. (4) In 2005 researchers at the University of Connecticut found that healthy, elderly adults who ate three eggs a day for one month did not experience an increase to their LDL:HDL ratio or to their Total:HDL ratio, which are two major indicators for heart disease risk. (5) REFERENCES Fernandez ML and Webb D. The LDL to HDL Cholesterol Ratio as a Valuable Tool to Evaluate Coronary Heart Disease Risk. JACN (in press). Mutungi G, et al. Dietary cholesterol from eggs increases plasma HDL cholesterol in overweight men consuming a carbohydrate restricted diet. J Nutr. 2008;138:272-276. Sing-Manoux, et al. Low HDL Is a Risk Factor for Deficit and Decline in Memory in Midlife. The Whitehall II Study. Arterioscler, Thromb, Vasc, Biol. 2008; 28:1557-1563. Detopoulou, Paraskevi et al. Dietary choline and betaine intakes in relation to concentrations of inflammatory markers in healthy adults: the ATTICA study. AJCN 2008; 87:424-430. Greene CM, et al. Maintenance of the LDL cholesterol: HDL cholesterol ratio in an elderly population given a dietary cholesterol challenge. J Nutr. 2005; 135:2799-2804.

Egg Nutrition

Gluten-Free Time and again, egg products have proven their versatility and multi-functionality in both regular and specialty foods, no more so than in gluten-free formulations, a growing product category that serves people with celiac disease. The celiac consumer is more educated than your average consumer in terms of reading labels. They have had to deal with so much in their bodies they are aware of product sourcing and ingredient lists far more than your average consumer. Protein from egg products performs superbly in gluten-free formulations. Egg protein is easily digestible and provides essential functional and nutritional properties helping food formulators develop products for those with a low tolerance for gluten. Eggs maintain the profile, structure and taste of gluten-free foods while helping to develop a clean label. For information about health and nutrition topics, visit the Egg Nutrition Center at www.enc-online.org

Nature’s Original Functional Food Nature’s Original Functional Food Meeting your nutritional needs has become big business. Everywhere you look, various nutrients are promoted to benefit your body in some way. Without a professional diagnosis of disease, we are expected to determine our specific nutrient needs according to our family medical history, lifestyle, environmental pollutants, gender, age, economic group and race. Given all these requirements, it’s little wonder that most women despair and resort to a multivitamin supplement. However, the benefits of eating foods that are naturally nutritious must not be overlooked. Foods that offer a variety of nutrients in ample quantities have benefited generations of humans before us. That is because each nutrient helps another to be absorbed and used by the body. This is called nutrient synergy. Scientists are still discovering nutrients in foods that are essential to the health and well being of the human body. When a supplemented food or a synthetic compound is consumed, the nutritional benefits may be different than from food. Foods like eggs have been an important part of a healthy diet for generations and have a large variety of essential nutrients packed into them by nature. In fact, eggs contain varying amounts of all essential nutrients with the exception of vitamin C. That’s why teaming up a cold glass of orange juice with your fresh eggs every morning can take the guesswork out of eating without all the hype.

Iron: Not Just for Pressing the Clothes Function : Iron plays an important role in many body functions including proper immune function, brain development, temperature regulation, energy metabolism and work performance. Bioavailability : Iron in foods occurs in different forms and therefore differs in its ability to be absorbed and used by the body. The most readily absorbable form of iron is found in animal protein sources such as meat, fish, poultry and eggs. Heme iron is assisted in its absorption into the body by a protein factor in the animal sources that also facilitates the absorption of the non-heme form of iron found in vegetable and grain products. Deficiency : Many people with mild iron deficiency experience no obvious problems other than vague symptoms of tiredness, headache, irritability, and depression. Iron is the carrier of oxygen in the blood and transports carbon dioxide wastes to the lunges for removal from the body. Iron in Food : Because iron in meat, fish, poultry and eggs is mostly in the heme form, it is most easily absorbed and used by the body. Non-heme iron sources such as grains and vegetables often supply greater quantities of iron but only about 5% of this iron is absorbed. Vitamin C rich foods assist in the absorption of iron in food sources while calcium rich foods and supplements interfere with iron absorption. Polyphenols found in coffee and tea are also known to interfere with iron absorption.

Nutrient Composition For today's consumers, eggs hold a positive perception: Eggs are okay to eat again. And that's good news ? because as those consumers become more health-conscious, they are choosing foods with minimal ingredients and fewer synthetic additives. In fact, eggs perform multiple functions in making and processing food. And they simplify the ingredient statement. Eggs have been long regarded around the world as a beneficial ingredient for health and nutrition. Contemporary science is looking closer at the potential nutraceutical benefits of eggs. Lysozyme is extracted from egg white. Lysozyme is used in eye drops and various cold remedies. Lysozyme is also utilized as a preservative for cheese. Avidin from egg white has been used for affinity chromatographic columns for various analytical methods. Egg yolk contains lutein, which has been shown to be a factor in preventing age-related macular degeneration and cataracts. While eggs contain a small amount of this nutrient, research has shown that lutein from eggs may be more bioavailable, or absorbed and used by the body, than from richer sources. Choline from egg yolk has been shown to aid in memory development. Eggs are utilized as a culture medium in producing several vaccines used to treat various viruses. Egg yolk has been indicated to be beneficial to skin. Thus, egg yolk is added to shampoos, skin creams and other cosmetic applications. Antibodies from eggs may be used to treat various viruses. Egg yolk is used as a preservative for bovine spermatozoa used for artificial insemination. 1.1 Assayed Egg Nutrient Values - FACT 1.1 According to a study conducted by Food Processing magazine and the American Egg Board, food processors prefer real eggs over alternatives. They know eggs perform multiple functions in food product formulations and keep ingredient statements short and clean. 1.2 Egg Vitamins - FACT 1.2 Eggs have a high nutrient density because they provide excellent protein and a wide range of vitamins and minerals in proportion to their calorie count. 1.3 Egg Minerals - FACT 1.3 Many additional ingredients are required to substitute for the functionality of eggs in a recipe or formula. Contemporary consumers, however, are turned off by food labels displaying synthetic additives and unfamiliar ingredients. 1.4 Egg Lipids - FACT 1.4 Eggs contain an insignificant amount of trans fat. Similar to some fats and oils, eggs impart a rich texture, mouthfeel, flavor, and color to prepared foods. 1.5 Egg Amino Acids - FACT 1.5 Whole eggs and egg whites in particular, are frequently used in product formulations to help create smooth and creamy finished products. In addition to their own ability to aid browning, alkaline eggs can improve browning of acidic products - which ordinarily will not brown - by reducing their acidity. 1.6 Eggs as Nutraceuticals - FACT 1.6 Eggs contribute valuable nutrients, from their high-quality protein to significant levels of beneficial vitamins, antioxidants, and other important nutrients all within one single ingredient. Sialic Acid . Shown to inhibit certain stomach infections. Liposomes . Used as a controlled delivery mechanism for various drugs. Immunoglobulin yolk. (IGY). An antibody found in egg yolks. Egg Yolk Protein . (PHOSVITIN). Provides antioxidant benefits in food products. Choline . Is important in brain development. Yolk Lecithin . Has a high proportion of phosphatidylcholine. Egg lecithin contains 63% unsaturated fatty acids including Omega-3 acids, which have been shown to improve visual activity in infants and to improve fatty acid status. Egg White Lysozyme . Is being marketed in pharmaceutical products and is used as a food preservative. Shell Membrane Protein . Used to grow human skin fibroblasts experimentally for severe burns. Also being used in Japanese cosmetics.

Frequently Ask Questions Ask the Doctor Dr. Glenn Froning, is a world-renown expert on everything about eggs. The author of over 200 scientific publications and articles on poultry meat and eggs, he is a Professor Emeritus in the Department of Food Science and Technology at the University of Nebraska and the Food Science and Technology Advisor to the American Egg Board. Dr. Froning also answers the Board’s EGGSolutions™ Hotline. Please call him for information about egg products properties in processing, handling, and storage. Q: What affects the foaming properties of egg whites? A: Egg white is sensitive to high temperatures. Thus, pasteurization temperatures must be closely controlled. Yolk contamination needs to be below 0.05% to avoid loss of foaming properties. Surface active agents are generally added to liquid and dried egg white to improve foaming properties. Q: Which works best, shell eggs or egg products? A: Egg products are pasteurized to eliminate Salmonella contamination and can be tailored to specific functional needs. Egg products also are labor saving. Therefore, food safety and convenience makes egg products the best choice. Q: Are there egg products specifically formulated for a specific function? A: Yes, for example, egg white may be processed to produce optimum foaming properties. Salted yolk is often preferred by mayonnaise firms. Knowing a user’s need, the egg industry can formulate products to that specific function. Q: What effects do pasteurized egg products have on baking? A: Egg white proteins are susceptible to heat damage which may adversely affect foaming properties. However, addition of whipping agents such as sodium lauryl sulfate and triethyl citrate will help restore foaming properties. Pasteurization of whole egg and yolk products does not affect baking properties. Q: Are there any functional differences in using dried egg products versus liquid products? A: Functional attributes are quite similar. The choice of the user largely depends on how they fit into a specific application. For example, a cake mix manufacturer would prefer a dried egg product. Also, if storage space is a concern, dried products may be the choice. Q: Are there any functional differences in using liquid egg products versus frozen egg products? A: Freezing does not change egg white functionality. The functional properties of plain egg yolk or whole eggs are minimally affected by freezing. Salted egg yolk, that has been frozen, generally has better emulsifying abilities. Functionality in sponge cakes and custards are not adversely affected by using frozen egg products. Q: Does freezing or pasteurization of egg yolk or whole eggs affect emulsification properties? A: Pasteurization of yolk or whole eggs has been shown to have minimal effect on emulsifying properties. Previous research has shown that emulsification properties of salted yolk or whole eggs are not adversely affected by freezing.

Weight Management & Satiety Obesity is a multi-factorial and complex health issue. Current guidance for weight management encourages physical activity along with consuming an overall healthy eating pattern which includes whole grains, fruits, vegetables, lean proteins, low-fat and fat-free dairy products. A growing body of research suggests that dietary protein, specifically, can help promote satiety, facilitating weight loss when consumed as part of reduced energy diets. Several clinical trials have specifically assessed the effects of high-quality protein from eggs on satiety and weight loss. For example: In a study in overweight adults, calorie-restricted diets that included either eggs or a bagel for breakfast were compared; the people who consumed eggs for breakfast lowered their body mass index by 61%, lost 65% more weight, and reported feeling more energetic than those who ate a bagel for breakfast. Men who consumed an egg breakfast versus a bagel breakfast showed that appetite hormones were suppressed following eggs at breakfast, as was energy intake over the course of the day. A study of overweight premenopausal women that evaluated satiety responses to eating a turkey sausage and egg breakfast sandwich versus a low-protein pancake breakfast showed better appetite control and few calories consumed at lunch following the egg-based breakfast. In a 3-month trial among subjects with type 2 diabetes, those who consumed 2 eggs per day for 6 days a week reported less hunger and greater satiety than those who consumed less than 2 eggs per week.

High Quality Protein for Women’s Health Protein is the only essential nutrient that provides nitrogen, extremely important for building and repairing muscle and organ tissues as well as maintenance of blood, nerves, bones and heart. After mother’s milk, an egg contains the highest quality food protein known. The human intestine is able to absorb ninety seven percent of the egg’s protein in the form of amino acids. In fact, egg protein contributes all the amino acids known to be essential for humans in the amounts needed for normal body function. Egg white has the highest biological value protein of any one food. This means all nitrogen from egg protein can be absorbed and retained by our body. Recent studies of protein metabolism have highlighted the vital importance of protein consumption for women. One study where elderly women were fed diets containing protein from either animal or vegetable sources found less breakdown of body protein in the elderly women consuming protein from animal rather than vegetable sources. In addition, animal protein was also found to increase bone density, while vegetable protein intake decreased it. Another study found elderly women experienced significant loss of normal body function including immune response, muscle function and muscle tissue stores when a low protein diet was consumed. In fact, research into what constitutes adequate protein in older people found that the RDA for protein (0.8 grams/kg body weight) may not be enough to meet the body’s needs of older adults. Given the quality of the protein eggs supply, women would be well advised to consume an egg daily to maintain healthy protein storage at all ages.

Frozen Egg Products Usage Ingredient especially for the commercial food processing industry. Availability 30 lb container and 4, 5, 8, 10 lb pouches or waxed plastic cartons Commercial - 25 and 50 lb boxes, 150, 175, and 200 lb drums. Advantages Long shelf life, functionality, variety of blends. Processing Overview Shell eggs are washed, rinsed, sanitized, and candled, then broken, monitored for quality and imperfections, and yolks separated from whites by automation. Separation is not necessary if whole eggs are being processed. Egg products are then clarified, filtered, pasteurized and filled into containers and frozen at –10° to –40°F (–23.3° to –40°C). Egg yolks and whole eggs generally must be mixed with sugar, salt, or other edible ingredients such as corn syrup, phosphates, or other carbohydrates, to prevent gelation (increased viscosity) caused by the lipid portion of the lipoproteins in the freeze-thaw cycle. (When the protein molecules interact with each other upon thawing, they form insoluble aggregates that make thawed yolks gel-like and gummy.) Gelation of the yolk or whole egg may be prevented by homogenization and the addition of about 10% sucrose or sodium chloride prior to freezing. Some egg white products contain an ester-type whipping agent such as triethyl citrate. Added Ingredients Citric acid may be added to some yolk or whole egg products to prevent greening. Storage Stored at 0° to –5°F (–17.8° to –20.6°C) frozen eggs can be held for years. Defrost only as much as needed, in unopened containers, in refrigerator or under cold running water. Use defrosted product immediately, or store refrigerated for no longer than three days. With extended storage, some physical changes like coagulation of certain protein fractions of egg whites or gelation of the yolk, may occur. Frozen eggs cannot be refrozen once thawed. Store thawed eggs at the coldest possible refrigerator temperature (40° to 45°F, 4.4° to 7.2°C). Products: Whole eggs, whites, or yolks Scrambled egg mix Salted whole eggs or yolks Sugared egg yolks Whole eggs with yolks and corn syrup Whole eggs with citric acid Whole eggs with corn syrup Various blends