Scientists crack the secret to eggcellent body health
AN EGG a day could help keep the doctor away, according to a study.
Whether they’re fried, scrambled, poached or hard-boiled, eggs are a popular part of many people’s diet. And eating more than five eggs per week has been linked with a healthier body and lower body mass index (BMI), research suggests.
Academics from a Spanish university examined egg consumption and its influence on body composition in 355 students. They predicted that higher egg consumption – eating five eggs or more per week – may lead to people being healthier due to a higher protein intake.
Analysis, published in the journal Clinical Nutrition, revealed regular egg-eaters displayed a lower BMI and fat mass percentage than those
‘A main source of quality protein’
who ate less or no eggs at all. Those who ate no eggs per week had, on average, a BMI of 23.5, compared to a BMI of 22.4 for participants who ate more than five eggs per week.
People who ate more eggs also had a lower amount of body fat. Those who ate no eggs had an average fat mass of 26.6%, compared to 21.6% for those eating five or more.
Participants who ate more eggs also had more lean muscle in their bodies, the researchers discovered.
Lead author Miriam Garrido Miguel, from the Universidad de Castilla-La Mancha in Spain, said: ‘An increase in egg consumption resulted in higher protein intake, which seems to improve body composition-related indicators.
‘It is important to note that eggs are one of the main sources of highquality animal protein. Additionally, eggs are of special interest because they offer a low or moderate source of calories, great culinary versatility and are low cost.
‘Our study reveals that increased egg consumption improves body composition through increased intake of high-quality protein. In particular, this study reinforces the evidence in favour of including regular weekly egg consumption as part of a balanced diet to maintain a healthy body composition.’
Last year, researchers worked out the best formula for making boiled eggs and ‘soldiers’. The perfect egg should be boiled for exactly four minutes and 15 seconds, and then plunged into cold water for 57 seconds, according to Dr James Hind at Nottingham Trent University.
Meanwhile the ‘soldiers’, made from white bread, must be toasted for two minutes and 57 seconds and measure 0.8in long. The formula is based on a survey of 1,500 people who were all asked how they prepared their boiled eggs.