Evaluating current egg consumption patterns: Associations with diet quality, nutrition and health status in the UK National Diet and Nutrition Survey

Abstract

Dietary habits are constantly evolving with changes in culture, economics and the food supply. In the UK, red meat intakes have been declining for more than a decade, while egg consumption has increased in tandem with interest in healthy, sustainable diets. To explore current dietary habits of egg consumers and non‐consumers and potential implications for nutrition and health, we analysed dietary records from 647 adults participating in Year 9 (2017) of the UK National Diet and Nutrition Survey (NDNS). Mean consumption of eggs and egg dishes was 29 g/day (3.5 eggs/week). Female egg consumers (n = 224; mean 46 g/day, 5 eggs/week) ate more fruit, vegetables and fish and had significantly higher dietary intakes of protein, monounsaturated fatty acids, n‐3 polyunsaturated fatty acids and most micronutrients, notably vitamin D, most B vitamins, vitamin C, iron, zinc and selenium, compared with non‐consumers (n = 150). They also had higher plasma levels of 25‐hydroxyvitamin D, total carotenoids, selenium and ferritin and were less likely to be anaemic. Female egg consumers had a lower mean body mass index and waist circumference, despite reporting a higher mean energy intake than non‐consumers. Male egg consumers (n = 159; mean 54 g/day, 6 eggs/week) had higher dietary intakes of vitamin D, biotin, iodine and selenium but similar micronutrient status and bodyweight to non‐consumers (n = 114). There were no significant differences in cardiometabolic risk factors for either sex. Egg consumption appears to be associated with signs of higher dietary quality, better nutritional status, and slightly lower body mass index among women participating in the latest NDNS.

Plant and Animal Protein Intakes Largely Explain the Nutritional Quality and Health Value of Diets Higher in Plants: A Path Analysis in French Adults

“…This shows that when overt deficiency is concerned, a decrease in energy is more important than the source of protein in the diet. In more detail, we found that animal protein intake from eggs has a more salient beneficial weight on deficiency risk, which may be due to the high contribution of its protein package to iodine, riboflavin, retinol, and B12 intakes (63,64). It also suggests that this protein source should be given a preference over other animal protein sources when shifting toward a diet with fewer animal products.…”

Beslenme Ve Diyetetik Bölümü Öğrencilerinde Uyku Kalitesi, Fiziksel Aktivite, Diyet Kalitesi, Gece Yeme Alışkanlığı Ve Beden Kütle İndeksi İlişkisinin Değerlendirilmesine Yönelik Kesitsel Bir Çalışma

“…Yumurta sağlıklı ve dengeli beslenmenin bir parçası olarak kabul edilmektedir [105]. Vega-Lopéz ve arkadaşları [106] tarafından yapılan bir çalışmada, yumurta tüketen ve tüketmeyen bireylerin diyet kaliteleri arasında anlamlı bir fark olmadığı bulunmuştur (p>0,05).…”

“…Meşrubat tüketimi ile BKİ arasındaki ilişkiyi daha net ortaya koyan araştırmaların yapılması gerekmektedir. [105] tarafından yapılan bir araştırmada, yumurta tüketen kadınların BKİ değerlerinin, tüketmeyenlere göre daha yüksek oranda normal sınırlar içinde olduğu gösterilmiştir (p<0,05). Vega-Lopéz ve arkadaşları [106] yapmış oldukları araştırmada, yumurta tüketen (29,9±3,7 kg/m 2 ) ve tüketmeyen (29,3±3,3 kg/m 2 ) bireylerin BKİ değer ortalamaları arasında anlamlı bir fark saptamamışlardır (p<0,05).…”

Infant egg consumption during introduction to solid food remains low in the United Kingdom but increases with infant age and a baby‐led weaning approach

“…If we consider more recent data from mainly adult dietary intakes, the UK National Diet and Nutrition Survey has shown an increase in egg consumption of 23% between 2008–2009 and 2016–2017 19 . Additionally, consumer purchase of eggs increased by 49% between 2008 and 2019 20 . If adults have increased their intake of eggs, has this also resulted in a change in confidence in offering them to infants?…”

“…19 Additionally, consumer purchase of eggs increased by 49% between 2008 and 2019. 20 If adults have increased their intake of eggs, has this also resulted in a change in confidence in offering them to infants?…”