Lower Cholesterol Levels Reported in EggsPARK RIDGE, Ill.  (Food-News.net)  New data issued by the United States Department of Agriculture (USDA) reports the cholesterol content of eggs has dropped significantly since levels previously measured in 2002. The USDA recently reviewed the nutrient composition of standard large eggs and results show the average amount of cholesterol in one large egg – or its 50-gram equivalent within the further processed egg ingredient category – is 185 mg, or 12 percent lower than recorded in 2002. The analysis also reported that large eggs now contain 41 IU of vitamin D, an increase of 64 percent over the last recorded analysis. This information is available on the USDA Nutrient Database for Standard Reference at http://www.ars.usda.gov/nutrientdata.

“Positive nutritional news about eggs continues to bolster their image in the eyes of consumers,” says Mitch Kanter, PhD, Executive Director of the Egg Nutrition Center, Park Ridge, Ill. “And these same consumers are already tuned into more natural ingredients on food labels. This news about the lower cholesterol levels and increased vitamin D in eggs can only benefit formulators already relying on further processed eggs for their impressive range and performance as highly functional ingredients.”

Researchers state one possible explanation for the lower cholesterol content of eggs could relate to nutritional improvements in poultry feed. The high-quality, nutritionally balanced diet of feed is made up mostly of corn, soybean meal, vitamins and minerals.  

The egg is one of the few natural sources of vitamin D, in addition to lutein, zeaxanthin, choline and other vitamins and minerals. The yolk provides the majority of the vitamins and minerals found in an egg, including most of the choline and vitamin B12, and approximately 40 percent of the protein. One large egg – about 50 grams worth – provides 6 grams of highly digestible protein – and eggs are rated 1.0 or a perfect score on the PDCAAS (Protein Digestibility Corrected Amino Acid Score). Eggs are an excellent source of choline and selenium and a good source of protein, vitamin D, phosphorous, and riboflavin.

More information about egg products and their functionality is available at AEB.org. Just click the “Food Manufacturers” tab.

About the American Egg Board (AEB)

AEB is the U.S. egg producer’s link to the consumer in communicating the value of The incredible edible egg™ and is funded from a national legislative checkoff on all egg production from companies with greater than 75,000 layers, in the continental United States. The board consists of 18 members and 18 alternates from all regions of the country who are appointed by the Secretary of Agriculture. The AEB staff carries out the programs under the board direction. AEB is located in Park Ridge, Ill. Visit http://www.AEB.org for more information.

About the Egg Nutrition Center (ENC)

The Egg Nutrition Center (ENC) is the health education and research center of the American Egg Board. Established in 1979, ENC provides science-based information to health promotion agencies, physicians, dietitians, nutritional scientists, media and consumers on issues related to egg nutrition and the role of eggs in the American diet. ENC is located in Park Ridge, Ill. Visit http://www.EggNutritionCenter.org for more information.

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