Perspective from 2021 Eggs during Pregnancy and Lactation and Beyond: What have we learned in the past 5 years?

Abstract

In the 5 years since our article ‘Cracking the egg potential during pregnancy and lactation’ was published, the recognition that eggs likely provide critical nutrients during pregnancy and lactation for newborn and child health and neurodevelopment, and also that they can contribute to reducing poverty and supporting sustainable food systems has continued to grow. Eggs are rich in choline and docosahexaenoic acid (DHA), two nutrients hypothesized to have favorable effects on birth outcomes as well as on child growth, morbidity, inflammation, and neurodevelopment. They contain high levels of several other nutrients and vitamins, including lutein and other carotenoids, and vitamins E, D, and B12, and folate; they are also rich in selenium and iodine. In as much as pregnant and lactating women have higher protein and other nutrient requirements compared with nonpregnant women, eggs are an ideal food to consume during this time. Nonetheless, because they are expensive relative to other sources of energy, consumption is low among women.