Download The Sunny Side of Egg Protein

PORTFOLIO
The Sunny Side
of Egg Protein
E
American Egg Board
P.O. Box 738
1460 Renaissance Drive, Ste. 301
Park Ridge, IL 60068
Email: [email protected]
Phone: 847/296-7043
Website: aeb.org
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ggs 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
Food Product Design
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.
May/June 2013
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