Todays Eggs Are More Nutritious Than 30 Years Ago

LONDONEggs produced today contain 75% more vitamin D and double the amount of selenium than eggs produced 30 years ago, according to a new study led by the Institute of Food Researchs Food Databanks National Capability. Todays eggs also contain about 20% less fat, more than 20% less saturated fat, 13% fewer calories and more than 10% less cholesterol than previous surveys suggested.

The data, produced by the UK Foodcomp project consortium and funded by the Department of Health (DOH) as part of its rolling program of nutrient analysis surveys, provides the first update on the nutrient content of eggs since the 1980s. Changes to the egg data reflect improvements in the feed given to chickens, an increase in average egg size, and improvements to methods of analysis.

Eggs are a valuable component of a healthy diet," said Paul Finglas, head of the Food Databanks National Capability based on Norwich Research Park.Our new data shows that their composition is in line with changes in egg production and these changes could have positive health benefits."

An average medium egg now contains 66 calories (compared to the previous figure of 78 calories) and an average large egg 77 calories (previously 91 calories). The average medium egg now contains around 177 mg of cholesterol.

The findings are especially important for the United Kingdom since it has one of the lowest intakes of selenium in the world. The researchers said dietary selenium intakes have reduced by 50% since the mid-70s, partly because of reduced imports of high-selenium wheat from North America.

Some studies suggest that low selenium intake is associated with an increased risk of certain chronic diseases, such as cancer and cardiovascular disease and other health outcomes, such as infertility and infection.

In 2011, a USDA review of the nutrient composition of eggs 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.

The eggs nutritional story is stronger than ever, as research on lutein and satiety sheds light on health-promoting qualities of eggs that go beyond their well-known protein and nutrient content. Check out the Return of the Egg" in Food Product Designs Content Library.