Comparison of Selected Nutrients in Raw, Whole Egg from USDA Data Releases (1976 – 2010)

Abstract

BackgroundEggs are an important component of the US diet. The USDA released nutrient data for raw, whole eggs based on compilations in 1976, 1988–89, 2000–01 and 2010.MethodsThe 1976 compilation was primarily from literature data, the 1988–89 samples were from samples provided by egg producers nationwide, and the 2000–01 and 2010 samples were part of the Nutrient Data Laboratory (NDL) National Food and Nutrient Analysis Program (NFNAP).Except for the 1976 literature compilation, samples from the other years were analyzed by commercial and university laboratories approved by NDL for nutrient analysis of food samples.ResultsThere were only minor changes in total fat and protein, calcium, iron, phosphorus and sodium over this time period. There was a 22% decrease in cholesterol from 1976 to 1988–89, no significant change from 1988–89 to 2000–01. The mean cholesterol content decreased 51 mg/100 g (12%; p < 0.0001), from 423 mg/100 g in 2000–2001 to 372 (range 344–405) in 2010. Over the same period, average Vitamin D3 increased by 60%, to 2.05 mg [80 IU]/100 g (range 0.97–12.1). Samples from 2010 contained 0.65 mg 25‐OH‐D3/100 g (range 0.43–1.32).There was a 43% decrease in vitamin B12 from 1976 to 2010.ConclusionRecommendations on egg intake may allow for more eggs in the diet resulting in increase in egg consumption. USDA is planning on a future NFNAP sampling to monitor egg nutrients with a special interest in cholesterol, vitamin D3 and vitamin B12.Support or Funding InformationThis work was supported by the USDA Agricultural Research Service. Partial support was received from the National Institutes of Health, agreement #Y1CN5010, and from the Egg Nutrition Center