Eggs are a complete food with high-quality proteins; a 2:1 ratio of unsaturated to saturated fatty acid (SFA); and a good amount of minerals, as well as vitamins or antioxidant compounds. Seeds or mature plants were usually added to the feed to improve egg quality. This study aimed to evaluate the effect of alfalfa and flax freeze-dried sprouts supplementation in diets of laying hens on egg oxidative status and key bioactive compounds. Thirty Sassò hens were fed with three different diets: standard, standard + 3% freeze-dried alfalfa sprouts, or flaxseed sprouts. Ten pools of 10 egg yolks per group were collected at 0, 4, and 8 weeks and analyzed. Supplementation with sprouts enriched the phytosterols, phytoestrogens, tocols, carotenes, vitamin D, and n-3 fatty acid contents in the eggs. Cholesterol content was lower in both sprout-supplemented groups, and a decrease in its oxidative products was also observed. It was found that a 3% freeze-dried sprouts supplementation of approximately 56 days improves the egg quality. Further studies are necessary to verify higher supplementing doses and the applicability of this strategy in the commercial egg production chain.

Modified eggs are compatible with a diet that reduces serum cholesterol concentrations in humans. The National Cholesterol Education Program (NCEP) guidelines recommend dietary restriction of fat and cholesterol to reduce high circulating cholesterol concentrations in adult Americans. Thus, diet counselors recommend consumption of fewer than four egg yolks per week. The present protocol was designed to determine whether the efficacy of an NCEP diet would be reduced by the incorporation of 12 modified eggs per week, and whether the resulting low fat, high cholesterol diet would increase serum lipid concentrations in adults with initial undesirably high (5.17-7.76 mmol/L) concentrations of serum total cholesterol. Feeding a controlled ration to laying hens produced modified eggs that consistently contained more vitamin E and iodine, and more unsaturated fat, than generic eggs. Subjects were randomly assigned to and NCEP diet including either no whole eggs or 12 whole study eggs a week. Ninety-eight subjects completed the parallel study.

Abstract The role of dietary cholesterol in raising plasma cholesterol levels has been debated over the past 25 years. Consequently, eggs, as a food high in dietary cholesterol, have been targeted as a food to limit when advising patients on a diet to lower serum cholesterol levels. The aim of the present review was to evaluate the literature to address the effects of dietary cholesterol from eggs on serum cholesterol levels and risk of coronary heart disease. An increase in dietary cholesterol from eggs by 100 mg daily, equivalent to half a medium egg or three to four eggs a week, results in an increase of approximately 0.05 mmol/L in LDL cholesterol. Adding 100 mg of cholesterol per day (equivalent to three to four eggs a week) to a high saturated fat diet caused an increase in LDL cholesterol of 0.061 ± 0.006 mmol/L, whereas adding the same quantity of cholesterol to a low saturated fat diet caused an increase in LDL cholesterol of only 0.036 ± 0.004 mmol/L ( P = 0.03). Despite the small increase in LDL‐cholesterol levels with increasing egg intake, most epidemiological studies have shown little or no association between egg intake and risk of coronary heart disease. However, the impact of dietary cholesterol for people with type 2 diabetes has been poorly studied. In conclusion, in a healthy Western population, there is insufficient evidence to excessively restrict egg intake as part of a healthy diet. Eggs should be considered in a similar way as other protein‐rich foods

The National Cholesterol Education Program (NCEP) guidelines recommend dietary restriction of fat and cholesterol to reduce high circulating cholesterol concentrations in adult Americans. Thus, diet counselors recommend consumption of fewer than four egg yolks per week. The present protocol was designed to determine whether the efficacy of an NCEP diet would be reduced by the incorporation of 12 modified eggs per week, and whether the resulting low fat, high cholesterol diet would increase serum lipid concentrations in adults with initial undesirably high (5.17-7.76 mmol/L) concentrations of serum total cholesterol. Feeding a controlled ration to laying hens produced modified eggs that consistently contained more vitamin E and iodine, and more unsaturated fat, than generic eggs. Subjects were randomly assigned to and NCEP diet including either no whole eggs or 12 whole study eggs a week. Ninety-eight subjects completed the parallel study. Subjects in both groups significantly reduced their serum total, LDL and HDL cholesterol (P < 0.001 for total and LDL cholesterol, P < 0.02 for HDL cholesterol) over the 6 wk of study. No significant differences were found between diet groups. We conclude that the study eggs did not adversely affect measured lipid concentrations when added to a low fat diet that favorably alters lipid profiles in hypercholesterolemic subjects.

Abstract INTRODUCTION: Dyslipidemia is one of the major risk factors of cardiovascular disease. Nutrition can significantly affect blood lipids. Eggs are a common food for many people and are rich in nutrients and vitamins. They are also rich in cholesterol. Considering the different recommendations and controversies surrounding the healthiness or otherwise of egg consumption, we added two eggs to the usual daily dietary regimen of healthy normolipidemic young volunteers and monitored the changes in their lipid profile. methods: This clinical trial was done on 60 volunteers living in a university campus. They regularly ate food served in the university restaurant. Their diet was monitored from 2 weeks before the start of the new diet with additional eggs. Fasting blood samples were taken at the beginning of the study. Two well-cooked moderately-sized eggs (all from the same supplier) were added to the subjects' breakfast for one month. Blood lipids were measured again at the end of this period. results: Mean levels of total cholesterol, low-density lipoprotein cholesterol (LDL-C) and triglyceride increased significantly, but remained within normal limits (P=0.001, 0.000 and 0.01, respectively). High-density lipoprotein cholesterol (HDL-C) deceased significantly (P=0.000). CONCLUSIONS: Adding 14 eggs a week to the usual diet of normolipidemic healthy individuals can unfavorably affect blood lipids and may have adverse long-term cardiovascular consequences. In other words, eati

Several epidemiologic studies found no effect of egg consumption on the risk of coronary heart disease. It is possible that the adverse effect of eggs on LDL-cholesterol is offset by their favorable effect on HDL cholesterol.The objective was to review the effect of dietary cholesterol on the ratio of total to HDL cholesterol.Studies were identified by MEDLINE and Biological Abstracts searches (from 1974 to June 1999) and by reviewing reference lists. In addition, we included data from a more recently published study. Studies were included if they had a crossover or parallel design with a control group, if the experimental diets differed only in the amount of dietary cholesterol or number of eggs and were fed for > or =14 d, and if HDL-cholesterol concentrations were reported. Of the 222 studies identified, 17 studies involving 556 subjects met these criteria.The addition of 100 mg dietary cholesterol/d increased the ratio of total to HDL cholesterol by 0.020 units (95% CI: 0.010, 0.030), total cholesterol concentrations by 0.056 mmol/L (2.2 mg/dL) (95% CI: 0.046, 0.065 mmol/L; 1.8, 2.5 mg/dL), and HDL-cholesterol concentrations by 0.008 mmol/L (0.3 mg/dL) (95% CI: 0.005, 0.010 mmol/L; 0.2, 0.4 mg/dL).Dietary cholesterol raises the ratio of total to HDL cholesterol and, therefore, adversely affects the cholesterol profile. The advice to limit cholesterol intake by reducing consumption of eggs and other cholesterol-rich foods may therefore still be valid.

Egg laying is an important reproductive behavior of female poultry. This study aimed to clarify the correlations and variation patterns between the age (1-3 years) of breeding pigeons and the stability of their egg-laying performance and egg quality. 900 pairs of breeding pigeons aged 1-3 years (300 pairs per group) with stable pair bonds were selected and reared under identical conditions. Egg-laying indicators, egg quality traits, and nutritional components were recorded and analyzed. The results showed that clutch size was consistently 2 eggs, and oviposition interval was stably 2 days across all age groups. Notably, the duration of clutch pause was concentrated in the range of 9-13 days, exhibited a significant decreasing trend with increasing age (p < 0.001). The 3-year-old group also demonstrated superior yolk specific gravity, yolk color, unsaturated fatty acid content (especially linoleic acid and α-linolenic acid), and PUFA/SFA ratio. No significant differences were observed in amino acid composition or cholesterol content among the three age groups. Taken together, breeding pigeons maintain high egg-laying performance and superior egg quality up to 3 years of age. These findings provide a theoretical basis for maximizing the utilization of breeding pigeons during this 3-year core reproductive period, precisely optimizing breeding and management practices, and promoting the sustainable development of the pigeon industry.

The association of egg consumption and serum cholesterol concentrations in healthy people has been discussed for a long time. In this study, we aimed to explore association of egg consumption with on low-density lipoprotein cholesterol (LDL-c) and high-density lipoprotein cholesterol (HDL-c) concentrations and the LDL-c/HDL-c ratio through meta-analysis. This systematic review only included randomized controlled trials (RCTs) investigating egg consumption in healthy populations without combination therapy. We extracted mean and standard deviation for LDL-c/HDL-c ratio, LDL-c/HDL-c. The extracted data were pooled in a random-effects model and were presented as mean difference (MD) with 95% confidence interval (CI). Moreover, subgroup analyses were conducted for understanding effects of more egg consumption (MEC) on different intervention periods, egg-consumption levels, classification of responders. Overall, 17 RCTs met the eligibility criteria and pooled results showed MEC group had a higher LDL-c/HDL-c ratio than the control group (MD = 0.14, p = 0.001, I2 = 25%). The MEC group also had higher LDL-c than the control group (MD = 8.14, p < 0.0001, I2 = 18%). Moreover, for the subset of intervention over two months, the MEC group seemed to have a larger effect size than the subset of intervention within two months. This synthesis, the largest meta-analysis on this topic, shows the impact of egg consumption on lipid profiles among healthy subjects. Notably, longer time with MEC may lead to higher LDL-c/HDL-c ratio and LDL-c. However, RCTs with long tern follow-up are needed to guarantee the association between egg consumption and human health.

Eggs offer a range of essential nutrients that could support skeletal health as individuals age. Maintaining bone density is crucial for reducing the risk of fractures and improving overall mobility and quality of life in later years. Understanding the potential benefits of habitual egg consumption on bone mass density among older people is essential, given that the natural decline in bone mass density occurs with age. This area of research has not garnered sufficient attention basically because of the mixed reactions and conflicting reports about the safety of egg consumption especially among the older adults. This scoping review aims to systematically examine the existing literature to map the evidence regarding the association between habitual egg consumption and bone mass density in older adults' individuals. The scoping review adhered to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses Extension for Scoping Reviews (PRISMA-ScR) guidelines to ensure methodological rigor and transparency. Five electronic databases were searched for published pieces of literature. While high egg intake has been linked to increased mortality and dyslipidemia, eggs contain compounds like Ovo transferrin and carotenoids that may benefit bone health. As aging increases vulnerability to bone fragility and fractures, it's crucial to provide comprehensive dietary recommendations. The complex relationship between egg consumption, cholesterol, and health highlights the need for

Hen's eggs (from Gallus gallus domesticus) provide choline, folate, vitamin D, iodine, B vitamins and high-quality protein and are no longer viewed by national bodies as a risk factor for hypercholesterolaemia and cardiovascular disease (CVD). Yet, questions remain about the benefits and risks of eating eggs regularly. This review evaluates recent high-quality evidence from randomised controlled trials (RCT) and meta-analyses of observational studies and considers new areas of interest, such as weight management, protein metabolism, allergy risk and sustainability. In several RCT, eggs increased muscle protein synthesis and lowered fat mass, which could support optimal body composition. Eggs within a meal improved satiety, which could translate into lower energy intakes, although more RCT are needed. In observational studies, higher egg consumption was associated with a null effect or a modest reduced risk of CVD. For type 2 diabetes (T2D) incidence and risk of CVD in people with T2D, there were inconsistencies between observational and RCT data, with the former noting positive associations and the latter seeing no effect of higher egg intake on markers of T2D and CVD. Sustainability metrics suggest that eggs have the lowest planetary impact amongst animal proteins. To lower allergy risk, earlier introduction of eggs into weaning diets is warranted. In conclusion, the balance of evidence points to eggs being a nutritious food suggesting there are broad health benefits from including eggs in the diet at intakes higher than that currently consumed by European populations.

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