Nu­tri­tion News

The Poultry Bulletin - - CONTENTS -

Lat­est re­search shows eggs play a sig­nif­i­cant role in the re­duc­ing the risk of strokes. When added to­gether with an­other study show­ing that eggs help the body bet­ter ab­sorb Vi­ta­min E, it's clear the body of ev­i­dence is grow­ing that says, sim­ply, eggs re­ally are good for you.

Re­duc­ing stroke risk

Af­ter HIV/AIDS, heart dis­ease and strokes are the sec­ond big­gest killers in South Africa. In the USA, strokes are the fifth lead­ing cause of death, but new re­search pub­lished in the Jour­nal of the Amer­i­can Col­lege of Nu­tri­tion has re­vealed that eat­ing up to just one egg a day can re­duce the risk of a stroke by 12%.

By con­duct­ing a sys­tem­atic re­view and meta-anal­y­sis of stud­ies be­tween 1982 and 2015, the study an­a­lysed the re­la­tion­ships be­tween con­sump­tion of eggs and coro­nary heart dis­ease (276 000 sub­jects) and stroke (308 000 sub­jects).

Over­all, the re­sults of this meta-anal­y­sis do not sup­port an in­creased risk of coro­nary heart dis­ease based on daily egg con­sump­tion and in­di­cate that the in­take of up to 1 egg daily may be as­so­ci­ated with a sta­tis­ti­cally sig­nif­i­cant 12% re­duc­tion in stroke risk com­pared to the ef­fect of con­sum­ing less than two eggs per week.

Dr Do­minik Alexan­der, the prin­ci­pal in­ves­ti­ga­tor of the study, recog­nises that more work is needed to un­der­stand the con­nec­tion be­tween eggs and stroke risk. How­ever, he does sug­gest that, "eggs do have many pos­i­tive nu­tri­tional at­tributes, in­clud­ing an­tiox­i­dants, which have been shown to re­duce ox­ida­tive stress and in­flam­ma­tion. They

are also an ex­cel­lent source of pro­tein, which has been re­lated to lower blood pres­sure."

The study’s find­ings lend sup­port to the re­lease of the 2015 Guide­lines for Amer­i­cans, which elim­i­nated di­etary choles­terol lim­its, and rec­om­mended reg­u­lar con­sump­tion of eggs among lean pro­tein choices. It also builds on a 2015 meta-anal­y­sis that demon­strated di­etary choles­terol had no as­so­ci­a­tion with car­dio­vas­cu­lar dis­eases.

Boost­ing Vi­ta­min E ab­sorp­tion

Adding whole eggs to a colour­ful salad boosts the amount of Vi­ta­min E the body ab­sorbs from the veg­eta­bles, ac­cord­ing to re­search from Pur­due Univer­sity.

"Vi­ta­min E is the sec­ond­most un­der-con­sumed nu­tri­ent in the av­er­age Amer­i­can diet, which is prob­lem­atic be­cause this fat-sol­u­ble nu­tri­ent has an­tiox­i­dant and an­ti­in­flam­ma­tory prop­er­ties," said Wayne Camp­bell, a pro­fes­sor of nu­tri­tion sci­ence. "Now con­sumers can eas­ily im­prove their di­ets by adding eggs to a salad that boasts a va­ri­ety of colour­ful veg­eta­bles."

They found Vi­ta­min E ab­sorp­tion was 4 to 7 times higher when three whole eggs were added to a salad. This study is novel be­cause they mea­sured the ab­sorp­tion of Vi­ta­min E from real foods, rather than sup­ple­ments, which con­tain mega-dose amounts of Vi­ta­min E.

Vi­ta­min E, which is ab­sorbed along with di­etary fats, is of­ten found in oils, seeds and nuts. Eggs, a nu­tri­ent-rich food con­tain­ing es­sen­tial amino acids, un­sat­u­rated fatty acids and B vi­ta­mins, also con­tain a small amount of Vi­ta­min E.

This study ac­counted for how much to­tal Vi­ta­min E was ab­sorbed when Vi­ta­min E con­tain­ing foods were co­con­sumed with whole eggs. This re­search sup­ports a way to in­crease the ab­sorp­tion of Vi­ta­min E found in foods that con­tain low di­etary fat.¡

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