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Multiple Fortified Egg for Comprehensive Nutritional and Health Support

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Book cover Handbook of Food Fortification and Health

Part of the book series: Nutrition and Health ((NH))

Abstract

Fortified egg has the unique advantage of combining a primary animal food—innately providing the highest quality protein and amino acid proportions [1], fats and essential fatty acids (EFA), vitamins, and minerals—with a unique capacity to concentrate added essential nutrients and phytonutrients and effectively deliver them with high bioavailability [2–9].

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Notes

  1. 1.

    Institute of Medicine (IOM), National Academy of Sciences.

  2. 2.

    United States Department of Agriculture (USDA).

  3. 3.

    IOM.

Abbreviations

≈:

Approximately

>:

Greater than

≥:

Greater than or equal to

<:

Less than

≤:

Less than or equal to

μg:

Microgram

%:

Percent

+:

Plus

±:

Plus/minus

AA:

Arachidonic acid

AI:

Adequate intake

ALA:

Alpha-linolenic acid

Apo:

Apolipoprotein

CDC:

Centers for Disease Control

Cr:

Chromium

Cu:

Copper

CVD:

Cardiovascular disease

DASH:

Dietary Approaches to Stop Hypertension

DHA:

Docosahexaenoic acid

dL:

Deciliter

DNA:

Deoxyribonucleic acid

DPA:

Docosapentaenoic acid

DRI:

Dietary reference intake

EAA:

Essential amino acid

EFA:

Essential fatty acid

EPA:

Eicosapentaenoic acid

FSA:

Food Standards Agency

Fe:

Iron

g:

Gram

HDL:

High-density lipoprotein cholesterol

HAOX:

High antioxidant

HN-6:

High n-6 PUFA

HN-9:

High n-9 MUFA

I:

Iodine

IOM:

Institute of Medicine

IU:

International unit

K:

Potassium

kcal:

Kilocalorie

kg:

Kilogram

LA:

Linolenic acid

LCPUFA:

Long-chain polyunsaturated fatty acid

LDL:

Low-density lipoprotein cholesterol

mg:

Milligram

min:

Minute

Mn:

Manganese

MUFA:

Monounsaturated fatty acid

n-3:

Omega-3

n-6:

Omega-6

n-9:

Omega-9

NRC:

National Research Council

OA:

Oleic acid

OD:

Optical density

PC:

Phosphatidyl choline

PUFA:

Polyunsaturated fatty acid

RAE:

Retinol activity equivalents

RDA:

Recommended daily allowance

RNA:

Ribonucleic acid

Se:

Selenium

SEM:

Standard error of the mean

SO4 :

Sulfate

UN:

United Nations

US$:

United States dollar

USDA:

United States Department of Agriculture

WHO:

World Health Organization

Zn:

Zinc

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Acknowledgements

The authors thank Hagit Hershkowitz-Friedman, M.Sc. for her assistance in this paper.

Author information

Authors and Affiliations

  1. Institute for Nutrition Research, Rabin Medical Center/Beilinson Hospital, 5 Kehilat Jitomir, Tel Aviv, Israel, 69405

    Niva Shapira

  2. 921, Nesher, Israel, 36811

    Ossie Sharon

Authors
  1. Niva Shapira
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  2. Ossie Sharon
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Corresponding author

Correspondence to Niva Shapira .

Editor information

Editors and Affiliations

  1. Diabetes and Nutritional Sciences, School of Medicine, King's College London, 150 Stamford Street, London, SE1 9NH, United Kingdom

    Victor R. Preedy

  2. University Hospital Lewisham, Department of Gastroenterology, Department of Gastroenterology, Kings College Hospital, London, SM68SU, United Kingdom

    Rajaventhan Srirajaskanthan

  3. Department of Biomedical Sciences, School of Life Sciences, University of Westminster, 115 New Cavendish Street, London, W1W 6UW, United Kingdom

    Vinood B. Patel

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Shapira, N., Sharon, O. (2013). Multiple Fortified Egg for Comprehensive Nutritional and Health Support. In: Preedy, V., Srirajaskanthan, R., Patel, V. (eds) Handbook of Food Fortification and Health. Nutrition and Health. Humana Press, New York, NY. https://doi.org/10.1007/978-1-4614-7110-3_1

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  • DOI: https://doi.org/10.1007/978-1-4614-7110-3_1

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