The body cannot produce essential amino acids EAA , identified as histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine, so they must be obtained through the diet. The protein in eggs is highly digestible and provides much of the essential amino acid supply the body needs.
Comparatively, the egg is one of the top four most highly ranked proteins when measured in this type of scoring system. A high PDCAAS score, for example, highlights a protein that provides close to percent of essential amino acids, and an egg scores on this scale. Consumers are very aware of the health benefits associated with protein and are actively seeking it in their food and beverage purchases.
This has contributed to the fact that, according to market research firm Innova, Inc. Today, more than 10 percent of all new products being introduced to the market post a protein claim. Coinciding with this trend, consumers also continue to drive clean label formulating, showing increasing mindfulness in their pursuit of authentic, transparent products that fit within a wellness model.
While numerous protein ingredient options are available, one ingredient choice, the egg, can deliver not just a valuable protein profile, but also additional, multiple functional benefits and clean label opportunities. They understand the link between protein consumption and health issues, such as heart health, joints, bones and cognition.
The latest IFIC study reveals that among foods or nutrients sought for health issues, protein and vegetables were both perceived as most beneficial and most eagerly sought by the majority of consumers.
Innova data shows the number of new product introductions with a protein claim has risen steadily over the past five years. On a category by category basis perhaps none has seen such a dramatic rise as the snack category. Data for the first half of for snacks with protein claims doubled compared to all of , an amazing shift over a five-year period.
Even desserts and sweet treats are not immune from this protein trend. Again, within the IRI Pacesetter report, desserts accounted for 23 percent of new food launches by consumption group as a percent of food pacesetter dollars, with breakfast solutions just behind at 19 percent.
Plant Forward Plus Eggs. Flexitarians are on the rise, according to new information from Datassential. The flexitarian consumer wants to meet daily protein requirements and is very interested in healthful eating. This is where the egg can play an important role. The benefits of including eggs within a flexitarian diet or combining eggs with plantbased proteins are many. In any instance, for example, the egg portion of the meal will contribute the full complement of essential amino acids required by the body while plant-based sources of protein can act as a supplement.
One study in particular found that adding whole eggs to a colorful salad increased the amount of vitamin E the body absorbs from the vegetables.
This adds to the body of research showing that eggs help with vitamin absorption when paired with a salad or vegetables. The absorption of carotenoids, including alpha-carotene, betacarotene, lutein, zeaxanthin and lycopene was three- to eight-fold higher when the salad included three eggs compared to no eggs. The flexitarian diner should not be confused with a strict vegan consumer, which in the U. One myth is that vegetarians eschew eggs as part of their dietary plan. This myth is dispelled as most vegetarians, including semi-vegetarian, pescetarian and lacto-ovo vegetarians eat eggs and other animal products.
While egg yolks are a natural source of dietary cholesterol, the totality of scientific research has shown no or little effect between dietary cholesterol and cardiac outcomes. Because of this, government and health organizations have revised their dietary cholesterol recommendations.
The Dietary Guidelines for Americans place no daily limit on dietary cholesterol intake. Although the body of evidence continues to mount in favor of eggs and their effect on overall health, two recent studies are worth mentioning. They show that eating an egg per day may help reduce the risk of stroke by 26 percent and eating up to 12 eggs per week does not negatively impact cholesterol for people with pre-diabetes or type-2 diabetes. The first study, published in the journal Heart, 13 examined data supplied by half a million adults in China, and found that when comparing those who ate eggs with those who did not, the daily egg consumption could help reduce the risk of cardiovascular disease.
The second study, conducted by scientists at the University of Sydney in Australia and published in The American Journal of Clinical Nutrition, found that in people who ate up to 12 eggs per week, there was no increase in cardiovascular risk factors for people with pre-diabetes or type-2 diabetes. While on the subject of dietary patterns and food consumption, over consumption should not be ignored.
Obesity is a multi-factorial and complex health issue. Current guidance for weight management encourages physical activity along with consuming an overall healthy eating pattern which includes whole grains, fruits, vegetables, lean proteins, low-fat and fat-free dairy products.
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