Wash­ing­ton Uni­ver­sity, St Louis study

The Poultry Bulletin - - LOCAL NEWS -

Eggs sig­nif­i­cantly in­creased growth in young chil­dren and re­duced their stunt­ing by 47 per­cent, finds a new study from the Brown School at Wash­ing­ton Uni­ver­sity in St. Louis. This was a much greater ef­fect than had been shown in pre­vi­ous stud­ies.

Ian­notti and her co-au­thors con­ducted a ran­domised, con­trolled trial in Ecuador. Chil­dren ages 6-9 months were ran­domly as­signed to be given one egg per day for 6 months, ver­sus a con­trol group, which did not re­ceive eggs. Feed­ing one egg per day de­creased the preva­lence of stunted growth by 47% and un­der­weight by 74%.

The re­searchers were sur­prised by just how ef­fec­tive this in­ter­ven­tion proved to be, Ian­notti said. “Eggs are a com­plete food, af­ford­able, safely pack­aged and ar­guably more ac­ces­si­ble in re­sour­ce­poor pop­u­la­tions than other complementary foods, specif­i­cally for­ti­fied foods. Eggs have the po­ten­tial to con­trib­ute to re­duced-growth stunt­ing around the world,” she said.

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