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.

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.

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.

Eggs and foodborne illness Eggs and Foodborne Illness Q: What is foodborne illness? A: All foods have the ability to carry microorganisms (like bacteria and viruses) or toxins that can potentially cause illness. Foodborne illness can result if microorganisms or toxins are introduced to food or if bacteria are allowed to grow in or on food. Common symptoms of foodborne illness include headache, nausea, vomiting, diarrhea and cramps. The egg community follows several programs to reduce foodborne illness and produce safe eggs. Proper cooking and handling of eggs is important to greatly reduce the risk of foodborne illness. Cook eggs thoroughly until the white and the yolk is firm. Q: How do bacteria, like Salmonella, infect eggs? A: Bacteria can be both on the outside and inside of a shell egg. Eggs are washed and sanitized at the processing plant to clean off any contamination of the outside of an egg. Bacteria can also be inside an uncracked, whole egg. Eggs may be contaminated by transfer of bacteria within the hen’s ovary or oviduct before the shell forms around the yolk and white. Scientists have found that Salmonella Enteritidis has the ability to grow both in the egg yolk and white. Proper cooking and handling of eggs is important to greatly reduce the risk of foodborne illness. Cook eggs thoroughly until the white and the yolk is firm Q: What part inside the egg carries bacteria? A: If bacteria is present, it is usually in the yolk, according to researchers, because the yolk contains nutrients bacteria need to grow. Bacteria have also been found to grow in the white, but not as often as in the yolk. Egg Safety Center and FDA advise not to eat raw or undercooked egg yolks and whites, or products containing raw or undercooked eggs. Proper cooking and handling of eggs is important to greatly reduce the risk of foodborne illness. Cook eggs thoroughly until the white and the yolk is firm Q: How does Salmonella infect eggs? A: Salmonella are found in the intestinal tracts of animals, birds, reptiles, insects and humans. Salmonella may be found on the outside of the egg shell before the egg is washed, or it may be found inside the egg if the hen was infected prior to egg laying. Proper cooking and handling of eggs is important to greatly reduce the risk of foodborne illness. Cook eggs thoroughly until the white and the yolk is firm. Q: What will happen if I eat an egg containing Salmonella? A: Symptoms of salmonellosis include abdominal cramps, diarrhea, nausea, vomiting, chills, fever and/or headache within six to 72 hours after eating the contaminated food. The symptoms usually last only a day or two in healthy people but can lead to serious complications in young children, pregnant women, the elderly and others with compromised immunity. Proper cooking and handling of eggs is important to greatly reduce the risk of foodborne illness. Cook eggs thoroughly until the white and the yolk is firm. Q: What usually causes salmonellosis? A: Chicken, eggs, pork, cheese, cantaloupe, tomatoes, alfalfa sprouts, orange juice and cereal have all been linked to outbreaks of salmonellosis. Human carriers can transmit some types of salmonellosis. Salmonella can easily spread from one food to another, too. The majority of reported salmonellosis outbreaks involving eggs or egg-containing foods have occurred in food service kitchens and resulted from inadequate refrigeration, improper handling and/or insufficient cooking. The egg community follows several programs to reduce Salmonella bacteria and produce safe eggs. Proper cooking and handling of eggs is important to greatly reduce the risk of foodborne illness. Cook eggs thoroughly until the white and the yolk is firm. Q: What is being done about Salmonella in eggs? A: The egg industry, the public health community and government agencies have been working diligently to help prevent Salmonella Enteritidis (SE) in eggs. This includes egg safety programs at all steps, from farms through food preparation. Egg farmers procure Salmonella-free chicks, implement protocols for biosecurity and pest control, clean and disinfect poultry houses, and vaccinate chicks. Eggs are held at low temperatures following lay, during transport to the processing plant, and after packing to protect against the rare cases of SE in eggs. The public health community educates on safe food-handling practices. Along with state agriculture departments, the U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA) have developed national standards with the goal of reducing egg-related salmonellosis. Scientists continue to conduct research to discover how SE gets into flocks and how its presence might be further reduced. Proper cooking and handling of eggs is important to greatly reduce the risk of foodborne illness. Cook eggs thoroughly until the white and the yolk is firm. Q: Can shell eggs be pasteurized or irradiated to destroy Salmonella? A: Yes. The U.S. Department of Agriculture (USDA) states pasteurized in-shell eggs can be safely used in recipes calling for raw eggs. The Food and Drug Administration (FDA) states that irradiation can effectively eliminate organisms that cause foodborne illness, such as Salmonella and Escherichia coli (E. coli). Q: Are egg products pasteurized? A: All egg products are required by law to be pasteurized. Approximately one-third of all eggs produced in the U.S. are broken and further processed to make egg products sold as retail or food service items or as ingredients for commercial food manufacturers. These may be whole eggs, egg whites or egg yolks, and they may be liquid, frozen or dried. The safety of egg products is regulated by the USDA Food Safety Inspection Service.