New Study Finds Nutritional Improvements in Eggss in eggs

19 July 2012

According to the study British eggs also contain 75% more vitamin D, 20% less fat and more than 10% less cholesterol compared with data from previous surveys. “Eggs are a valuable component of a healthy diet,” said Paul Finglas, head of the Food Databanks National Capability based on Norwich Research Park. “Our new data shows that their composition is in line with changes in egg production and these changes could have positive health benefits.”

Selenium is essential for a wide range of biochemical functions within the body and deficiency in the mineral is related to a number of health disorders. Some studies suggest that low selenium intake is associated with an increased risk of certain chronic diseases, such as cancer and cardiovascular disease and other health outcomes, such as infertility and infection. The increased selenium content found in eggs means that eggs can make a significant contribution to selenium intake.

The research, funded by the Department of Health, was led by IFR researchers behind Europe’s Food Composition Data Platform, hosted by EuroFIR in Belgium, which includes the UK food nutrient data as one of the major datasets. The new analysis of eggs will be presented by the Institute of Food Research and the British Nutrition Foundation at the Nutrition Society’s Summer meeting on 18th July. It is available from the Department of Health website.

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