ADVERTORIAL

PORTFOLIO

American Egg Board

P.O. Box 738

1460 Renaissance Drive, Ste. 301

Park Ridge, IL 60068

Email: aeb@aeb.orgPhone: 847/296-7043

Website: aeb.org

Eggs have earned their reputation

as one of nature’s most perfect

foods, containing varying

amounts of 13 essential nutrients,

including protein. The protein found in

eggs is one of the highest-quality proteins

from a natural food source. Many health

benefits are related to egg protein

consumption, including weight

management and muscle building.

The quality of dietary protein

is determined by its amino-acid

composition, as well as its

digestibility, or how well the body

absorbs and utilizes the protein.

Animal protein sources, including

eggs, milk, lean beef, skinless

poultry and fish, are considered

high-quality protein sources

because they contain optimal levels

of the nine essential amino acids.

Most plant proteins contain

inadequate amounts of one or

more essential amino acids

(Advanced Nutrition and Human

Metabolism, Thomson Wadsworth, 2005).

While some plant proteins, such as soy

protein, provide all nine essential amino

acids, they are less digestible compared

with animal protein. There are many

measures of protein quality in use today,

and the protein in eggs consistently ranks

well in all systems. In fact, protein quality

in eggs is so high that scientists often use

eggs as the gold standard for measuring

the protein quality of other foods.

Eggs contain all of the essential amino

acids necessary for good health, with

roughly 60% of the egg protein contained

in the white and 40% in the yolk, according

to Mitch Kanter, Ph.D., director, Egg

Nutrition Center. Availability and

digestibility are important factors for

optimal health of all individuals, and in

particular for those who rely on a protein

boost to build or maintain muscle. “Eggs

are considered a high-quality protein for

muscle building, largely because of their

high content of the amino acid leucine,

which is now recognized as the critical

essential nutrient signal for initiating

muscle-protein synthesis,” he says.

Research shows diets with increased

protein are beneficial for weight loss,

specifically to reduce body fat, protect

lean tissue, increase satiety and stabilize

glycemic indices like blood sugar and

triglycerides, says Kanter. A study

published in the American Journal of

Clinical Nutrition (2006; 83:260-274)

suggests a protein-rich breakfast reduces

hunger, boosts satiety and reduces brain

responses involved with food cravings to

a greater degree than a typical breakfast

that’s lower in protein.

New research also suggests that

consuming approximately 25 to 30 grams

of high-quality protein at each mealtime

helps maintain healthy muscles and bones

in adults (Current Opinions in Clinical

Nutrition & Metabolic Care, 2009;

12:86-90; Journal of Applied Physiology,

2000; 88:386-392.)

Eggs are a high-quality, protein-dense

source providing a high amount of protein

per calorie, says Kanter. Eggs are versatile

and easy to incorporate into packaged foods

targeting breakfast and lunch occasions.

Egg ingredients are available in liquid,

frozen or dried forms, as whole eggs,

yolks and whites, or tailored to meet

processing specifications.

The Sunny Side of Egg Protein

88 Food Product Design May/June 2013