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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 88 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 ADVERTORIAL