Digestibility of Cooked and Raw Egg Protein in Humans as Assessed by Stable Isotope Techniques

Evenepoel, Pieter; Geypens, Benny; Luypaerts, Anja; Hiele, Martin; Ghoos, Yvo; Rutgeerts, Paul

doi:10.1093/jn/128.10.1716

Cited by 125 publications

(94 citation statements)

References 31 publications

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“…Such susceptibility serves to increase the proportion of protein digested by the consumer compared to the proportion digested by gut bacteria; this result is especially important, because the products of microbial fermentation of protein seem to return little energy to the consumer (2). This mechanism is supported by evidence that heat-induced denaturation of egg protein contributed to increased ileal digestibility in humans (91-94% for cooked eggs compared with 51-65% for raw eggs) (28,29). Second, diet-induced thermogenesis may have been reduced because of the compromised structural integrity of cooked meat.…”

Section: Resultsmentioning

confidence: 94%

Energetic consequences of thermal and nonthermal food processing

Carmody

Weintraub

Wrangham

2011

Proc. Natl. Acad. Sci. U.S.A.

181

120

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Processing food extensively by thermal and nonthermal techniques is a unique and universal human practice. Food processing increases palatability and edibility and has been argued to increase energy gain. Although energy gain is a well-known effect from cooking starch-rich foods, the idea that cooking meat increases energy gain has never been tested. Moreover, the relative energetic advantages of cooking and nonthermal processing have not been assessed, whether for meat or starch-rich foods. Here, we describe a system for characterizing the energetic effects of cooking and nonthermal food processing. Using mice as a model, we show that cooking substantially increases the energy gained from meat, leading to elevations in body mass that are not attributable to differences in food intake or activity levels. The positive energetic effects of cooking were found to be superior to the effects of pounding in both meat and starch-rich tubers, a conclusion further supported by food preferences in fasted animals. Our results indicate significant contributions from cooking to both modern and ancestral human energy budgets. They also illuminate a weakness in current food labeling practices, which systematically overestimate the caloric potential of poorly processed foods.caloric value | nutrition label | weight | energy balance | human evolution E nergy availability is a routine constraint on metabolic processes, including growth, disease suppression, and reproduction, and therefore, it is a key variable for human nutrition and evolutionary fitness. Cooking has long been recognized to increase the energy available from starch (1-3), but how it changes the rate of energy gain from eating meat is an unsolved problem with practical and theoretical implications. Because meat is nearly always eaten cooked, the contribution of meat cooking to human nutritional energetics is potentially great: meat is the largest source of protein in all affluent countries except Japan (4), and dependence on meat is growing rapidly among developing nations (5), with annual global consumption of meat expected to reach 376 million tons by 2030 (6). The energetic consequences of cooking meat would also have been important in human evolution ever since fire was controlled, minimally 300,000-400,000 y ago, a period when meat is inferred to have been a large component of the diet and energy would have routinely been in short supply (7-9).The standard Atwater system of energy assessment is based on measuring the total metabolizable nutrient content of an edible item (gross food energy content minus energy lost in urine, feces, secretions, and gases) and finds that cooking tends to have minimal impact on meat energy value (10) ( Table S1). However, this conclusion is suspect, because the Atwater system ignores potentially important effects (1). Heat-induced protein denaturation, loss of structural integrity, and deactivation of microbes are expected to increase meat energy value (2, 11, 12), whereas dripping loss, Maillard reactions, formation of protein c...

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Section: Resultsmentioning

confidence: 94%

Energetic consequences of thermal and nonthermal food processing

Carmody

Weintraub

Wrangham

2011

Proc. Natl. Acad. Sci. U.S.A.

181

120

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“…The changes in the level of amino acid after heat application may be due to breaking of bonds in some proteins that are heat labile. The degree of lability depends on the type of protein, type of solution and the temperature profile [18]. Table 3 depicts the various levels and types of fatty acids in the extracted fats from different egg samples.…”

Section: Resultsmentioning

confidence: 99%

Vitamins, Amino Acids, Lipids and Sterols of Eggs from Three Different Birds Genotypes

Aletor¹

2017

IOSR JESTFT

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“…Esto es totalmente erróneo. En primer lugar, porque el calor desnaturaliza las proteínas del huevo haciendo que sean más fácilmente digestibles (21). En segundo lugar, porque con el calor se inactivan algunas proteínas como la avidina, que es un factor antibiotina (22).…”

Section: Errores Y Tópicos En Relación Al Huevo En El Deporteunclassified

Papel del huevo en la dieta de deportistas y personas físicamente activas

López-Sobaler¹,

Vizuete

Ortega

2017

Nutr Hosp

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Huevo. Deporte. Actividad física. Valor nutricional. Dieta equilibrada. Key words:Eggs. Sport. Physical activity. Nutritive value. Balanced diet. AbstractThe practice of sport and medium-high intensity exercise increases the needs of energy and nutrients. Proper nutrition is very important for reaching the maximum performance, reducing the risk of injury, and ensuring the best recovery. It must also ensure the achievement of optimum nutritional status and prevent health problems at the present and in the future time. Eggs are a very nutritious food that can help athletes to achieve a correct diet. It contains proteins of high quality and bioavailability, a profile of fatty acids very favorable from the cardiovascular point of view, and vitamins and minerals involved in energy and protein metabolism, in defense against oxidative stress and inflammation, in cell growth and tissue repair. However, it is also a food subject to numerous myths that should be corrected, especially in relation to its cholesterol content. The egg, consumed in moderate amounts and properly handled, is a safe and adequate food for more active athletes and groups.Papel del huevo en la dieta de deportistas y personas físicamente activas ResumenLa práctica de deporte y ejercicio de cierta intensidad hace que aumenten las necesidades de energía y nutrientes. Una alimentación adecuada es muy importante para conseguir el máximo rendimiento, reducir el riesgo de lesiones, y asegurar la mejor recuperación. Pero también debe garantizar la consecución de un estado nutricional óptimo y prevenir problemas de salud en el momento actual y en el futuro. El huevo es un alimento de gran valor nutricional que puede ayudar a los deportistas a seguir una dieta correcta. Contiene proteínas de elevada calidad y muy biodisponibles, un perfil de ácidos grasos muy favorable desde el punto de vista cardiovascular, y aporta vitaminas y minerales implicados en el metabolismo energético y proteico, en la defensa ante el estrés oxidativo e inflamación, en el metabolismo celular, y en el crecimiento y reparación de tejidos. Sin embargo, también es un alimento sujeto a numerosos mitos que conviene corregir, especialmente en relación a su contenido en colesterol. El huevo, consumido en cantidades moderadas y manipulado adecuadamente, es un alimento seguro y adecuado para deportistas y colectivos más activos.

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Digestibility of Cooked and Raw Egg Protein in Humans as Assessed by Stable Isotope Techniques

Cited by 125 publications

References 31 publications

Energetic consequences of thermal and nonthermal food processing

Energetic consequences of thermal and nonthermal food processing

Vitamins, Amino Acids, Lipids and Sterols of Eggs from Three Different Birds Genotypes

Papel del huevo en la dieta de deportistas y personas físicamente activas

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