Factors affecting egg consumption in young consumers

Kralik, Igor; Zelić, Ana; Kristić, Jelena; Milković, Sanja Jelić; Crnčan, Ana

doi:10.15414/afz.2020.23.mi-fpap.1-6

Cited by 7 publications

(3 citation statements)

References 18 publications

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“…In addition to factors related to the bird housing system or egg appearance, one of the most important criteria for the selection of table eggs is their freshness [ 4 , 5 ]. Regardless of the origin of the eggs, with the time of storage, there is a deterioration of their quality and technological usefulness.…”

Section: Introductionmentioning

confidence: 99%

The Impact of Package Type and Temperature on the Changes in Quality and Fatty Acids Profile of Table Eggs during Their Storage

Drabik

Próchniak

Spustek

et al. 2021

Foods

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The aim of the study was to evaluate the possibility of reducing changes in the quality of consumer hen eggs by storing them in various package type and under various temperature conditions (room and refrigeration). The material consisted of 960 chicken eggs packed in cardboard or plastic boxes, 10 pcs in each. Half of the packages were stored at room temperature (21 °C), the rest in the refrigerator (5 °C). The eggs were stored for 28 days qualitatively evaluated at 14-day intervals. The characteristics of whole egg (weight, specific weight, proportion of morphological elements, air cell depth) as well as of shell (weight, color, crushing strength, thickness, density, water conductivity), albumen (height, Haugh units, weight, pH) and yolk (weight, color, pH) were analyzed. The fatty acids profile of yolks was also evaluated as a freshness indicator. Packaging types available on the market, apart from its marketing and eggs protection function, can also influence the quality and stability of the product during storage. The use of plastic boxes can help to maintain higher eggs quality during the storage period, even after a significant extension of the storage time. Eggs stored in plastic boxes at room temperature had very similar results to those stored under refrigeration using conventional cardboard boxes. This effect is probably related to the lower permeability of plastic boxes in comparison to cardboard ones, but detailed research work in this direction is necessary to verify this relation.

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Section: Introductionmentioning

confidence: 99%

The Impact of Package Type and Temperature on the Changes in Quality and Fatty Acids Profile of Table Eggs during Their Storage

Drabik

Próchniak

Spustek

et al. 2021

Foods

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show abstract

“…One solution for maintaining sustainability is to keep food consumption constant by choosing sustainable substitutes (e.g., eggs of other birds or plant products). The research by Kralik et al [ 106 ] also showed that female consumers paid more attention to the shelf life of eggs, their storage, cholesterol and fat content, shell damage, and egg soil than male consumers [ 106 ].…”

Section: Discussionmentioning

confidence: 99%

Sustainable or Not? Insights on the Consumption of Animal Products in Poland

Mazur-Włodarczyk

Gruszecka‐Kosowska

2022

IJERPH

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Animal products are one of the main constituents of the human diet. They are the main source of energy, proteins, microelements, and bioactive substances. The most popular negative health impacts linked with the consumption of animal products are obesity, atherosclerosis, heart attacks, and cancer. Apart from human health, consuming animal products is also controversial lately, due to farm animals’ well-being and environmental protection issues. Thus, within the context of sustainability, the consumption trends of animal products were investigated through our on-line questionnaire surveys. The following animal products were involved in the survey: unprocessed meat (pork, beef, lamb, veal, mutton, chicken, duck, goose, turkey), processed meat (cold-cuts, sausages, pates), fish products, and eggs. Our research concluded that consumption among respondents with higher education was unsustainable for both unprocessed and processed meat, as eating habits in terms of type and quantity of consumed meat indicated respondents’ unawareness. The consumption of fish products was also revealed as unsustainable regarding the quantity of fish consumed in terms of its beneficial nutritional values. Egg consumption was revealed as the most sustainable among the investigated animal products. However, insignificant egg consumption among the respondents showed the actual need of social education in terms of the current knowledge regarding the beneficial aspects of eggs.

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“…High cholesterol intake concerns are common reasons for limited consumption of eggs among communities and households who have adequate access to eggs (Kralik et al, 2020;Sanlier and Üstün, 2021), and even among educated consumers in developing countries (Abive-Bortsi et al, 2022).…”

Section: Limited Knowledge Of Nutritionmentioning

confidence: 99%

Benefits, perceived and actual risks and barriers to egg consumption in low- and middle-income countries

Tiwari,

Balehegn,

Adesogan

et al. 2023

Front. Anim. Sci.

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Eggs like other animal-source foods (ASFs), contain an array of macro and micronutrients that promote physical and cognitive growth, nutrition, and health outcomes. Hence, they can be used to reduce rampant undernutrition in low-and middle-income countries (LMICs). Yet consumption of eggs remains low in such countries for various reasons. Given their potential as a tool for reducing malnutrition, this paper reviews the literature on the benefits, risks, and barriers to egg consumption in LMICs. Research indicates that egg consumption is associated with several nutritional and health benefits in newborns, young children, and pregnant and lactating women, but few studies on other groups exist. Effects of egg consumption on diet-related chronic diseases seem to be inconclusive, and early introduction of eggs to infants has reduced allergy risk of eggs later in life in several studies. Some main barriers to egg consumption in LMIC include unaffordability and unavailability, partly due to low poultry productivity, high poultry feed prices, cultural beliefs, and social taboos, many of which disproportionately restrict egg consumption among children and pregnant women. The evidence supports egg intake as a mechanism for meeting nutrient recommendations and a healthy diet in LMIC.

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Factors affecting egg consumption in young consumers

Cited by 7 publications

References 18 publications

The Impact of Package Type and Temperature on the Changes in Quality and Fatty Acids Profile of Table Eggs during Their Storage

The Impact of Package Type and Temperature on the Changes in Quality and Fatty Acids Profile of Table Eggs during Their Storage

Sustainable or Not? Insights on the Consumption of Animal Products in Poland

Benefits, perceived and actual risks and barriers to egg consumption in low- and middle-income countries

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