Periodically, USDA reviews the nutrient composition of various foods. In a recent reassessment of eggs, the agency found the average cholesterol content in one large egg (50 grams) is 185 mg, or 14% lower than when the nutrient content of eggs was last recorded in 2002. In addition to cholesterol levels going down, vitamin D levels in eggs have risen by 64% to 41 IU.
There are a few theories as to why the cholesterol and vitamin D content changed. “Many folks in the field think that changes in feed given to hens have played a role in the changing nutritional composition in the egg," says Mitch Kanter, Ph.D., executive director, Egg Nutrition Center, Park Ridge, IL. “It is well known that by altering the composition of the hen’s diet you can impact the egg content of various nutrients. That said, other changes over the years may also have impacted the nutritional composition of the egg: breeding; rate-of-lay, yolk-to-albumin ratio and changes in analytical methods, to name a few."
Whatever the reason, it is good news for food product developers, as the USDA findings apply to egg products, as well. “Shell eggs are the basis for all egg products," Kanter says. Nutritionally—and functionally—similar egg products include whole eggs, egg whites and egg yolks in frozen, refrigerated-liquid and dried forms.
“One large egg is equivalent to 50 grams of liquid egg in the further-processed egg ingredient category," according to Elisa Maloberti, director of egg product marketing, American Egg Board. “Egg products are becoming increasingly popular in foodservice operations because they’re convenient to use and also provide a cost savings with regard to labor, storage and portion control."
Further, food manufacturers using egg products can relay the new nutrition information to consumers. “While newer research seems to indicate that dietary cholesterol may not be the ‘boogeyman,’ as health professionals previously thought, the fact of the matter is that many folks are still concerned with their cholesterol intake, and they pay attention to this information," Kanter notes. “Similarly, newer research indicates that vitamin D may have far-reaching health implications that were not appreciated in the past."
There are a few theories as to why the cholesterol and vitamin D content changed. “Many folks in the field think that changes in feed given to hens have played a role in the changing nutritional composition in the egg," says Mitch Kanter, Ph.D., executive director, Egg Nutrition Center, Park Ridge, IL. “It is well known that by altering the composition of the hen’s diet you can impact the egg content of various nutrients. That said, other changes over the years may also have impacted the nutritional composition of the egg: breeding; rate-of-lay, yolk-to-albumin ratio and changes in analytical methods, to name a few."
Whatever the reason, it is good news for food product developers, as the USDA findings apply to egg products, as well. “Shell eggs are the basis for all egg products," Kanter says. Nutritionally—and functionally—similar egg products include whole eggs, egg whites and egg yolks in frozen, refrigerated-liquid and dried forms.
“One large egg is equivalent to 50 grams of liquid egg in the further-processed egg ingredient category," according to Elisa Maloberti, director of egg product marketing, American Egg Board. “Egg products are becoming increasingly popular in foodservice operations because they’re convenient to use and also provide a cost savings with regard to labor, storage and portion control."
Further, food manufacturers using egg products can relay the new nutrition information to consumers. “While newer research seems to indicate that dietary cholesterol may not be the ‘boogeyman,’ as health professionals previously thought, the fact of the matter is that many folks are still concerned with their cholesterol intake, and they pay attention to this information," Kanter notes. “Similarly, newer research indicates that vitamin D may have far-reaching health implications that were not appreciated in the past."
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