Egg salads boosts for vitamins absorption | eggs uses

                               Eggs with salads boost  for  Vitamins absorption

Eggs, a nutrient-rich food containing essential amino acids, unsaturated fatty acids and B vitamins, also contain a small amount of vitamin E.

According to a recent researchconducted at Purdue University, adding whole eggs to a colorful salad augments the amount of Vitamin E which the body absorbs from the vegetables.

Vitamin(E) obsorption :

Expert Wayne Campbell said, “Vitamin E is the second-most under-consumed nutrient in the average American diet, which is problematic because this fat-soluble nutrient has antioxidant and anti-inflammatory properties. Now consumers can easily improve their diets by adding eggs to a salad that boasts a variety of colorful vegetables.”

Another researcher Jung Eun Kim said, “We found Vitamin E absorption was 4- to 7-fold higher when three whole eggs were added to a salad.

 

This study is novel because we 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.

The study accounted for how much total Vitamin E was absorbed when Vitamin E containing foods were co-consumed with whole eggs.

It supports a way to increase the absorption of Vitamin E found in foods that contain low dietary fat.

Egg is harmful or helpful

New evidence now suggests that, although eggs provide dietary cholesterol, other factors are stronger risk factors for heart disease (Barraj et al., 2009). Dietary cholesterol can raise serum LDL levels but the overall effects are negligible compared with the LDL-raising effects of saturated fatty acids (Gray and Griffin, 2009).

Consequently, the potential of eggs to increase cholesterol has little clinical importance when considered relative to other dietary and lifestyle factors (McNamara, 2002). Although it is clear that eggs are a healthy food when eaten as part of a balanced diet, further clarification is needed on the level of egg consumption that is consistent with optimal health (Gilbert, 2000).

How many Eggs we take in a day :


The research suggests that one to two eggs daily can be consumed with no effect on endothelial function or total cholesterol (Katz et al., 2005). Public health bodies, such as the FSA, do not place any limits on egg consumption for the general population.

However, according to observational studies, individuals diagnosed with diabetes or hypercholesterolaemia may be at increased risk of CVD when egg intakes exceed seven per week (Hu et al., 1999; Qureshi et al., 2007).

Heart UK advises that people with familial hypercholesterolaemia, a genetic condition where there is increased sensitivity to dietary cholesterol, should restrict their egg intake to two to three per week (Heart UK, 2008).

Also, the research highlights how one food can improve the nutrition value of another food when they are consumed together.

The findings were published in The Journal of Nutrition, and the study was supported by the American Egg Board’s Egg Nutrition Center, National Institutes of Health and Purdue Ingestive Behavior Research Center.

References :

Barraj, L., Tran, N. and Mink, P. (2009), ‘‘A comparison of egg consumption with other modifiable coronary heart disease lifestyle risk factors: a relative risk apportionment study’’, Risk Analysis,

Cho, S., Dietrich, M., Brown, C.J., Clark, C.A. and Block, G. (2003), ‘‘The effect of breakfast type on total daily energy intake and body mass index: results from the Third National Health and Nutrition Examination Survey (NHANES III)’’, Journal of the American College of Nutrition

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