9. Strengths and weaknesses of functional eggs for human health

Abstract

On a global basis, eggs are one of the most recognized and accepted foods by consumers. They are naturally extremely nutritious and widely acknowledged as a great source of protein and selected vitamins and minerals. Numerous studies have demonstrated that the nutritional content of eggs can be easily and repeatedly modified to enrich them in various nutrients, making the eggs one of the most natural functional foods. A number of health benefits derived from the consumption of eggs enriched with omega-3, lutein, vitamin E and selenium have been clearly demonstrated in sound clinical studies and will be reviewed. For example, the consumption of omega-3 enriched eggs has been shown to have some positive effects during pregnancy and lactation of infants. Eggs with additional omega-3 were also shown to benefit patients already under medication to control high cholesterol levels. Finally, the ease and natural way to produce functional eggs are further strengths for their use in human nutrition. Unfortunately, while functional foods are more readily accepted when the base product is considered healthy, the attitudes of consumers towards eggs and especially on the issue of cholesterol still limit the use of functional eggs. Surveys in a number of countries demonstrate that consumers are extremely ambivalent about eggs, consuming more eggs and fewer eggs for the same health reasons! Other issues like the lack of visual differentiation of functional eggs, the consumer disbelief about information provided by marketers and the lack of enthusiasm by the medical profession to recommend the consumption of functional eggs are slowing the beneficial impacts that functional eggs can make for human health. However, with our aging population and the rising cost of health care, it is fair to consider that functional eggs can play a bigger role for human health. In addition, nutritional gaps like that created by the low consumption of fish in several Western societies create some opportunities for functional eggs enriched with omega-3. Regardless, consumer education along with that of health professionals will likely be one of the keys to the success of functional eggs for human health.