Egg and Egg-Derived Foods: Effects on Human Health and Use as Functional Foods

Abstract

Eggs are sources of protein, fats and micronutrients that play an important role in basic nutrition. However, eggs are traditionally associated with adverse factors in human health, mainly due to their cholesterol content. Nowadays, however, it is known that the response of cholesterol in human serum levels to dietary cholesterol consumption depends on several factors, such as ethnicity, genetic makeup, hormonal factors and the nutritional status of the consumer. Additionally, in recent decades, there has been an increasing demand for functional foods, which is expected to continue to increase in the future, owing to their capacity to decrease the risks of some diseases and socio-demographic factors such as the increase in life expectancy. This work offers a brief overview of the advantages and disadvantages of egg consumption and the potential market of functional eggs, and it explores the possibilities of the development of functional eggs by technological methods.

Hen egg carotenoids (lutein and zeaxanthin) and nutritional impacts on human health: a review

“…In the same perspective, research activities are on record to evaluate the ability of designer eggs enriched with certain nutrients (such as vitamin E, lutein, selenium, docosahexaenoic acid, etc.) to deliver protein, fats, and micronutrients to the human in visually acceptable form (Miranda et al, 2015;Surai, MacPherson, Speake, & Sparks, 2000). As such, designer egg, with altered nutrient composition, is considered as a new type of functional food.…”

Technological development of functional egg products by an addition ofn-3 polyunsaturated-fatty-acid-enriched oil

“…It plays a fundamental role in worldwide diet and, from a gastronomic point of view, it is a versatile ingredient, offering multiple possibilities of use and possessing an excellent quality-price ratio. Nutritionally, it is noteworthy that egg supplies the diet with essential nutrients such as vitamins, minerals, fatty acids and essential amino acids and is one of the best and least expensive sources of high-quality dietary protein (Huopalahti et al, 2007;Miranda et al, 2015). Additionally, eggs are well known to contain active compounds that may have a role in essential human nutrition and the prevention and therapy of chronic diseases (Miranda et al, 2015).…”

“…Nutritionally, it is noteworthy that egg supplies the diet with essential nutrients such as vitamins, minerals, fatty acids and essential amino acids and is one of the best and least expensive sources of high-quality dietary protein (Huopalahti et al, 2007;Miranda et al, 2015). Additionally, eggs are well known to contain active compounds that may have a role in essential human nutrition and the prevention and therapy of chronic diseases (Miranda et al, 2015). However, despite all their positive nutritional aspects, egg consumption was traditionally associated with adverse factors for human health, mainly due to their elevated content in saturated fat (about 30 g/kg) and cholesterol (about 2 g/ kg) (Li, Zhou, Zhou, & Li, 2013;Weggemans, Zock, & Katan, 2001).…”

“…In this sense, previous studies have focused their work on supplementing hen feed with different sources of n-3 PUFAs, including the oils cited before (Carrillo et al, 2008;Fraeye et al, 2012;Lemahieu et al, 2013). However, due to their higher microbiological safety (Rossi, Casiraghi, Primavesi, Pompei, & Hidalgo, 2010) and ease of handling and storing compared to shelled eggs, the food service industry and commercial food manufacturers have shown an increasing interest in the use of liquid-pasteurized egg products instead of whole eggs (Miranda et al, 2015). Additionally, it should be taken into account that according to EC Commission Regulation 1028/2006, eggderived products can include class "B" eggs, which are much cheaper than fresh class "A" eggs.…”

A tojás mint alapvető és funkcionális élelmiszer táplálkozás-élettani jelentősége

“…Ugyanakkor az egyik legutóbbi szisztematikus áttekintés (TRAN et al, 2014) szerint nincs egyértelmű és általánosítható összefüggés e tekintetben. Több szerző (KRITCHEVSKY és KRITCHEVSKY, 2000;MCNAMARA, 2000a;MASSON et al, 2003;BERTECHINI és MAZZUCO, 2013;MIRANDA et al, 2015) is felhívják a figyelmet arra, hogy az élelmi koleszterin bevitel eredményeként változó koleszterinszint hatása jó néhány más tényezőtől is függ: nemzetiség, genetikai felépí-tés, családi kórtörténet, hormonális tényezők, testtömeg index, dohányzás, túlzott mennyiségű telített zsír bevitel, alkohol, fizikai inaktivitás, élelmiszermátrix stb.…”