Egg Supplementation Research Articles

Eggs for Improving Nutrition, cognitive development and reducing linear growth retardation among Infants and young Children (ENRICH): protocol of an egg supplementation trial among children aged 9–18 months in Hyderabad, India

IntroductionEvidence on the impact of nutrient-rich animal source foods such as eggs for improving child growth and cognition is inconsistent. This study aims to examine the impact of an egg...

The effectiveness of egg supplementation on nutritional status, physical fitness and cognition of school-aged children (8–12 Years) in Ho Municipality, Ghana

BackgroundEgg is a cheap source of essential micronutrients and high-quality protein, which can contribute to the daily nutritional needs of children, support their growth and brain development. Aim: The study evaluated the effectiveness of egg supplementation on nutritional status, physical fitness, and cognition of school-aged Children (8–12 Years) in Ho Municipality, Ghana. MethodsA school-based, double-blind randomized controlled trial design was adopted. Children aged 8 to 12 years from government-run primary schools were randomly allocated to receive either egg supplementation three times a week for three months or no supplementation at all for three months. Dietary intakes using a repeated 24-h dietary recall, Raven's cognition test, fitness level, BMI-for-age, and serum levels of ferritin, zinc, and albumin were assessed at baseline and after the intervention. ResultsAt pre-intervention, mean intake of several nutrients, including energy, CHO, protein, fat, iron zinc and folate were significantly higher in the intervention group. Post-intervention, these differences significantly increased for protein, fat, and iron, and reduced for energy, carbohydrate, folate, vitamin B6 and 12. Children on egg supplementation had a much higher increase in vitamin A intake (142.0 μg) than the controls (49.8 μg) between pre-and post-intervention. Regarding the physical fitness markers, pre-intervention mean handgrip, forward jump and total fitness scores were all higher in the intervention group and similar for the 50-m run. Post-intervention, the difference was lost while the total fitness score increased rather among controls (p < 0.001). For the biochemical markers, both serum ferritin (mean difference in control = 18.2 μg/L versus intervention= 20.1 μg/L) and zinc (mean difference in control 14.4 μg/L versus intervention 69.4 μg/L) increased more in the intervention than the controls. BMI-for-age z-score did not change between the intervention and control (p = 0.894) post-intervention, while the total cognition score improves slightly more in controls (4.8 points, p < 0.001) than in the intervention group (3.3 points, p < 0.001). ConclusionsThe results indicate that school children who consumed boiled eggs three times per week for three months had a higher mean intake of energy, carbohydrate, protein, iron, zinc, folate, and vitamins A and B6. The mean serum ferritin and albumin levels improved significantly higher in the experimental group. Egg supplementation did not significantly improve physical fitness and cognitive test scores of school-aged children. From this study, egg supplementation may improve some nutrients among school children but effects on congintion and physical fitness may require further study.

Comparison of the nutrient composition of eggs produced in the Guatemalan highlands during the wet and dry seasons.

The potential of chicken eggs as a nutritionally complete protein and source of key micronutrients during the first 1000 days post-conception has been progressively recognized across the globe, particularly in resource-poor settings. Fluctuation of egg nutrient content by season is relatively unknown, which may influence international food composition databases and outcomes in intervention studies using egg supplementation. To better interpret the findings of The Saqmolo' Project, we conducted comprehensive nutrient analyses on eggs produced during the wet and dry seasons in the highlands of central Guatemala. We randomly collected 36 shell eggs from a local farm during both seasons, hard-boiled, and prepared them for transport to the United States, where they were pooled and assessed for their nutrient composition. Methods of the Association of Official Analytical Chemists, the American Oil Chemists Society, and the American Association of Cereal Chemists were utilized to determine total energy, moisture, ash, total protein, total fat, fatty acids, total carbohydrates, 12 vitamins, 11 minerals, and carotenoids, by season, in some instances with modifications. Differences in nutrient composition between de-shelled hard-boiled eggs collected between seasons were assessed using an analysis of variance (ANOVA) and Tukey's family error rate comparison test. Most nutrients in eggs produced in the highlands of central Guatemala differed negligibly (but statistically significantly) based on seasonality. Only vitamins A and E, folate, choline, and calcium fluctuated at clinically significant levels relative to the AI/RDA for infants 7-12 months. Total energy, protein, trans fatty acids, moisture, and vitamin D3 levels did not differ between seasons (p > .05). Further multi-year sampling is needed to examine how seasonal variation affects the nutrient composition of eggs. These data may be used to supplement existing national and regional food composition databases.

Prolonged Egg Supplement Advances Growing Child's Growth and Gut Microbiota.

Protein-energy malnutrition still impacts children's growth and development. We investigated the prolonged effects of egg supplementation on growth and microbiota in primary school children. For this study, 8-14-year-old students (51.5% F) in six rural schools in Thailand were randomly assigned into three groups: (1) whole egg (WE), consuming 10 additional eggs/week (n = 238) (n = 238); (2) protein substitute (PS), consuming yolk-free egg substitutes equivalent to 10 eggs/week (n = 200); and (3) control group (C, (n = 197)). The outcomes were measured at week 0, 14, and 35. At the baseline, 17% of the students were underweight, 18% were stunted, and 13% were wasted. At week 35, compared to the C group the weight and height difference increased significantly in the WE group (3.6 ± 23.5 kg, p < 0.001; 5.1 ± 23.2 cm, p < 0.001). No significant differences in weight or height were observed between the PS and C groups. Significant decreases in atherogenic lipoproteins were observed in the WE, but not in PS group. HDL-cholesterol tended to increase in the WE group (0.02 ± 0.59 mmol/L, ns). The bacterial diversity was similar among the groups. The relative abundance of Bifidobacterium increased by 1.28-fold in the WE group compared to the baseline and differential abundance analysis which indicated that Lachnospira increased and Varibaculum decreased significantly. In conclusion, prolonged whole egg supplementation is an effective intervention to improve growth, nutritional biomarkers, and gut microbiota with unaltered adverse effects on blood lipoproteins.

The effects of 9 months of formulated whole-egg or milk powder food products as meal or snack replacements on executive function in preadolescents: A randomized, placebo-controlled trial

Elevated brain choline is associated with better executive functions in preadolescents. Manipulating dietary choline prospectively in preadolescents using egg supplementation could improve executive functions via effects on brain cellular and neurotransmitter functions. We tested the 9-month impacts of egg supplementation on executive functions. It was hypothesized that preadolescents who consumed meal or snack replacement products containing powder made from whole eggs would have the largest improvements in executive functions after 9 months compared to those consuming similar products with either added milk powder or gelatin as a placebo. A randomized, parallel-group, double-blinded, placebo-controlled trial design was used. The executive functions of 122 preadolescents (58 females) aged 9-13 were analyzed before and after the 9-month intervention. The primary outcomes were 3 NIH Toolbox-Cognitive Battery measures of executive function: mental flexibility, working memory, and selective attention and inhibitory control. Participants were randomized to consume food products with either: 1) whole egg powder; 2) milk powder; or 3) gelatin as a placebo, all matched on macronutrient content and used as replacements for commonly consumed foods (i.e., waffles, pancakes, macaroni and cheese, ice cream, and brownies). Hypothesis testing used mixed-effects models that included physical activity and sleep scores as covariates. A statistically significant group × time interaction for selective attention and inhibitory control was found (P=0.049) for the milk group. This interaction resulted from no change for the placebo group and an improvement in selective attention and inhibitory control performance for the milk group by a T-score of 5.8; the effect size (d) was 0.44 SD units. Other comparisons were statistically insignificant. Consumption of foods with added milk powder as a replacement for snacks or meals for 9 months improves selective attention and inhibitory control in preadolescents. Replacement of foods with added whole egg powder does not impact 9-month changes in preadolescent executive functions. This trial was registered at clinicaltrials.gov as NCT03739424.

Topographical distribution of the human brain to Plukenetia volubilis-based omega-3,6,9 enriched egg consumption

&lt;span&gt;Docosahexaenoic acid (DHA) is related to cognitive development. Consumers' brain health could benefit from changes in the omega 6:3 ratio. This study aimed to examine how the &lt;/span&gt;&lt;em&gt;&lt;span&gt;Plukenetia volubilis&lt;/span&gt;&lt;/em&gt;&lt;span&gt;-based omega-3,6,9 enriched egg supplementation affects electrical brain activity during the attention/inhibition (Go/NoGo) test. Healthy subjects (n = 20) were chosen at random to eat 2 boiled &lt;/span&gt;&lt;em&gt;&lt;span&gt;Plukenetia volubilis&lt;/span&gt;&lt;/em&gt;&lt;span&gt;-based omega-3,6,9 enriched eggs for 12 weeks. The ePrime v.3.0 application recorded behavioral performance during the Go/NoGo test during the electroencephalographic recording. The finding of this study was that twelve weeks of boiled &lt;/span&gt;&lt;em&gt;&lt;span&gt;Plukenetia volubilis&lt;/span&gt;&lt;/em&gt;&lt;span&gt;-based omega-3,6,9 enriched egg consumption significantly decreased the reaction time responses compared to the baseline. The topographical distribution revealed that the mean amplitude of N1 produced a slightly larger amplitude in the 12&lt;sup&gt;th&lt;/sup&gt; week compared to the baseline. The P3 component, following N1, was also larger in the 12&lt;sup&gt;th&lt;/sup&gt; week compared to the baseline. After 12 weeks of consuming the &lt;/span&gt;&lt;em&gt;&lt;span&gt;Plukenetia volubilis&lt;/span&gt;&lt;/em&gt;&lt;span&gt;-based omega-3,6,9 enriched eggs, the central nervous system activities during a Go/NoGo test were believed to be enhanced. &lt;/span&gt;

Long Term Whole Egg, but Not Egg White Supplementation Promotes Growth and Bifidobacteria and Lachnospira Without Increasing LDL-Cholesterol in Primary School Children

ObjectivesWe aimed to determine long-term effects of egg supplementation on growth, blood lipoproteins, blood proteins, nutritional status, and microbiota in primary school children.MethodsA randomized controlled, cluster study was performed at 6 rural schools in Central, Eastern, and Western Thailand. 635 students (8–14 years old) were recruited into the study. Subjects were randomly assigned into 3 groups, based on weight for age: 1) Whole eggs (WE) - consume 10 additional eggs per week [n = 238] 2) Egg substitute (ES) - consume yolk-free egg substitute equivalent to 10 eggs per week [n = 200], and 3) control group (C, [n = 197]). The anthropometric, biochemical indexes, dietary intake, and microbiota were measured at week 0 (baseline), week 13–14, and week 34–35.ResultsAt baseline, 14% were under-weighed, 9% were stunted, and 16% were wasted. At 34–35 weeks, the increases in body weight and height were higher in WE group than those in C group (3.56 ± 0.93 kg, P < 0.001 and 5.11 ± 0.92 cm, P < 0.001). No significant differences in weight and height were observed between the ES and C groups. Prealbumin levels were higher (1.53 ± 0.33 mg/dL, P < 0.001) in WE but not ES as compared with C. There were significant decreases in total cholesterol, triglycerides, and LDL cholesterol in WE but not ES as compared with C. Additionally, HDL cholesterol tended to increase in WE (0.66 ± 0.99 mg/dL, ns) as compared with C. Bacterial diversity in WE, ES and C group was not significantly change neither alpha nor beta diversity. After whole egg supplementation, the overall relative abundance of the Bifidobacterium was increased up to 1.28-fold. The differential abundance analysis also indicated that Lachnospira significantly increased and Varibaculum significantly decreased after whole egg supplementation.ConclusionsLong-term whole egg supplementation significantly enhanced growth in young children with no adverse effect on blood cholesterol levels. The result coincided with promoting health-benefit gut bacteria. However, further insight into the mechanistic effect of egg consumption on gut microbiota and growth is needed.Funding SourcesAgricultural Research Development Agency (ARDA), Thailand.

Timing of food introduction to the infant diet and risk of food allergy: a systematic review and Meta-analysis

Objective: To evaluate the relationship between the timing of complementary feeding for infants and the occurrence of food allergy. Methods: The PubMed, Cochrane Library, China National Knowledge Infrastructure (CNKI), and WanFang Data database were searched for randomized controlled trials (RCTs) about the effects of early introduction of complementary foods in infants on the occurrence of food allergy. Papers published from the establishment of the databases to December 31, 2019 were extracted. The quality of the selected literature was evaluated using the risk-of-bias (ROB) tools in the Cochrane Handbook, and the RevMan 5.3 software was used for meta-analysis. For the complementary food analyzed in a few reports in literature, a systematic review was conducted. Results: A total of 8 RCTs were extracted, and the systematic review and Meta-analysis were carried out according to food types. The results of Meta-analysis showed that compared with late introduction (after 6 months of age), early introduction (before 6 months of age) of eggs (RR=0.60, 95%CI 0.46-0.79) could reduce the risk of egg allergy in infants. The subgroup analysis of the six studies about eggs demonstrated that in infants with a prior or family history of allergic diseases, the introduction of eggs before 6 months of age was associated with reduced risk of egg allergy (RR=0.55, 95%CI 0.40-0.75), and the introduction of raw eggs (RR=0.67, 95%CI 0.49-0.93) and small amount of eggs (equivalent to weekly protein 0-4 g) (RR=0.55, 95%CI 0.36-0.85) before 6 months of age were also associated with reduced risk of egg allergy. In addition, egg supplementation during 4-6 months of age reduced the occurrence of egg allergy compared with supplementation before 4 months of age (RR=0.58, 95%CI 0.43-0.78). The systematic review found no conclusive relationship between early peanut introduction and peanut allergy, nor the correlation between early cow's milk protein introduction and cow's milk protein allergy (P>0.05). Conclusion: Early introduction (before 6 months of age) of eggs in infants' complementary foods can prevent infant egg allergy, but the limitations of the study need to be considered.

Household Livestock and Fishpond Ownership Are Associated with Consumption of Eggs, Milk, and Fish, but Not Meat, Among Infants 6–12 Months of Age in Rural Bangladesh

Abstract Objectives To examine the associations between livestock and fishpond ownership and consumption of eggs, milk, fish, and meat during the early complementary feeding period in Bangladesh. Methods A longitudinal observational study was nested within a cluster randomized egg supplementation trial in rural Bangladesh to assess the scalability of the intervention. Consumption of animal source foods among infants enrolled in the control arm of the trial was measured through a 7-day food frequency questionnaire at 6, 9, and 12 months. Household livestock and fishpond ownership were assessed at 12 months. Durable assets and dwelling characteristics were measured to create a Living Standards Index, an indicator of socioeconomic status that did not include ownership of animals or ponds. Mixed-effects negative binomial regression models were developed with weekly consumption of each animal product as the dependent variable and fixed effects for animal/pond ownership, infant age and sex, and socioeconomic status. Random intercepts were allowed for each child and sector. Results We followed 241 infants from 107 clusters who had been enrolled in the control arm of the trial. The majority of households owned at least one animal (89.2%) and 27.8% owned fishponds. Infants living in households with 1–4, 5–8, and ≥ 9 poultry consumed eggs 1.7 (95% CI: 1.0, 2.9), 2.4 (95% CI: 1.4, 4.0), and 2.3 (95% CI: 1.3, 4.2) times more per week, respectively, compared to those in households without poultry. Infants living in households with ≥3 milk-producing ruminants consumed milk 2.8 (95% CI: 1.1, 6.8) times more than those in households without ruminants. Infants in households with a fishpond consumed fish 1.4 (95% CI: 1.0, 1.9) times more compared to households without fishponds. Meat intake did not increase with ownership of animals typically consumed for their meat. Our presented results will assess if maternal autonomy modifies the relationships between animal and pond ownership and infant consumption of animal source foods. Conclusions Strategies aiming to improve infant intake of animal source foods by intervening on household animal production may be successful at increasing consumption of eggs, milk, and fish, but not necessarily that of meat. Funding Sources Bill and Melinda Gates Foundation.

The Effect of Eggs on Growth Among Infants 6–12 months of Age in Rural Bangladesh: A Cluster Randomized Controlled Trial

Abstract Objectives To assess the impact of daily egg supplementation on infant growth from 6–12 months of age in Bangladesh. Methods A cluster randomized controlled trial was conducted in rural Bangladesh to test the effect of daily egg supplementation and nutrition education versus nutrition education alone on linear growth and stunting prevalence among infants. Infants were enrolled at 3 months of age and assigned to a trial arm based on their geographic sector of residence. Households were visited weekly to distribute eggs and monitor compliance starting at 6 months of age. Length, weight, head circumference, and mid upper arm circumference were measured at 6, 9, and 12 months, as well as dietary intake from home foods in the last 24 hours. Analyses were conducted on an intention-to-treat basis. Linear regression models were developed for continuous outcomes. For dichotomous outcomes, prevalence ratios were estimated using log-binomial regression models. Generalized estimating equations were used with all models to account for clustering. Each model was adjusted for the baseline measure of the outcome variable. Results Overall, 909 infants were enrolled in the treatment arm from 142 clusters and 842 infants in the control arm from 140 clusters. Prevalence of stunting at baseline was 19.4%, wasting was 6.7%, and underweight was 18.1%. After 6 months of supplementation, the intervention had no effect on mean length-for-age z-scores (β = 0.05, 95% CI: −0.12, 0.23) or prevalence of stunting (PR = 1.00, 95% CI: 0.90, 1.10). Infants in the egg arm had significantly higher mean weight-for-length z-scores (β = 0.11, 95% CI: 0.04, 0.18) and weight-for-age z-scores (β = 0.08, 95% CI: 0.03, 0.12), adjusting for baseline measures of the outcomes. Our presented results will include findings from mixed-effects regression analyses assessing the effect of the intervention on growth rate. Conclusions The provision of a daily egg for 6 months to infants in rural Bangladesh had an effect on ponderal but not linear growth. Funding Sources Bill and Melinda Gates Foundation.

The Effect of Providing Eggs Early in Complementary Feeding on Energy Intake and Dietary Diversity: The Mazira Project Randomized Controlled Trial

Abstract Objectives Complementary feeding diets in low- and middle-income countries are usually inadequate to meet requirements for healthy growth and development. Food-based interventions may prevent nutrient inadequacies provided they do not replace other nutrient-rich foods. They may also be more sustainable than manufactured food supplements. We describe the contribution of daily egg supplementation to usual energy intake, usual energy intake by food group, and minimum dietary diversity of rural Malawian infants and young children. Methods We conducted a randomized controlled trial in rural Malawi in which 660 children aged 6 to 9 months were randomly allocated to receive an egg a day for 6 months or to a control group. Dietary intake of foods and drinks was assessed at baseline, 3-month midline, and 6-month endline visits using a tablet-based mulitpass 24-hour recall. Up to two repeat recalls were collected at each timepoint in a subsample of 100 children per intervention group. Results The intervention resulted in an increased usual energy intake in the intervention group of 30 kcal at midline (P = 0.128) and 36 kcal at endline (P = 0.087). It also resulted in a 7 kcal displacement of legumes and nuts in children at endline (P = 0.059). At midline and endline, usual energy intake from eggs was about 30 kcal higher in the egg group compared to controls (P &amp;lt; 0.0001). Compared to controls, children in the egg group were over 9 times more likely to consume eggs at midline and endline. At midline and endline more than 80% of children in the egg group consumed a minimally diverse diet compared to 53% at midline and 60% at endline in the control group. Conclusions Mothers in the egg group fed eggs to young children on a regular basis without substantial displacement of other nutrient-rich complementary foods. The intervention resulted in higher energy intake from eggs, greater dietary diversity, and an increased percentage of children meeting a minimum dietary diversity cutoff. Funding Sources Bill &amp; Melinda Gates Foundation.

Twelve Weeks of Egg Supplementation Does Not Alter Cardiometabolic Parameters in Food Insecure Adults (P08-073-19)

ObjectivesTo determine if egg consumption for twelve weeks improves markers of cardiometabolic health in adults living in a food insecure environment. MethodsTwenty adults were recruited to participate in a 12-week dietary intervention. Each participant was required to consume two eggs per day, five days per week without altering current dietary habits. Participants were either assigned to a food insecure (FI; n = 10; 8 female, 2 male; 38.0 ± 5.2 y; 74.2 ± 23.4 kg; BMI 28.5 ± 9.6) or food secure (FS; n = 10; 9 female, 1 male; 38.4 ± 4.1 y; 79.3 ± 17.1 kg; BMI 28.1 ± 5.4) group. FI was determined using the USDA’s six item Short Form Food Security Survey or enrolled in SNAP. Prior to starting the study, participants received nutritional counseling and educational materials regarding food preparation and egg consumption. Data was collected at baseline, 4-, 8-, and 12-weeks. Fasting plasma and serum samples were collected at each visit. Glucose and triglycerides were analyzed using commercially available kits. Height, weight, and waist-to-hip ratio were also measured. Data were analyzed via two-way ANOVA using Prism GraphPad version 8.0. Significance was set at P < 0.05). ResultsThere were no significant changes in body weight, BMI, or waist-to-hip ratio in either FI or FS participants. In addition, there was no effect of egg supplementation on plasma triglycerides in either group. Fasting glucose decreased after twelve weeks in the FS group (P < 0.05). ConclusionsThe results of this study indicate that regular consumption of eggs for twelve weeks does not impact body weight or triglycerides in either FI or FS adults, but may improve blood glucose levels. However, a larger study population and longer intervention period are needed. NCT NCT03412825. Funding SourcesThis study was funded by the American Egg Board/Egg Nutrition Center.

Prenatal independent and combined effects of yolk vitamin E and corticosterone on embryo growth and oxidative status in the yellow-legged gull.

Variation in the concentration of antioxidants and hormones of maternal origin in the eggs of birds can have a profound influence on offspring phenotype both prenatally and postnatally. Egg maternal substances can have interacting effects, but experimental studies of the consequences of the combined variation in the egg concentration of such molecules are extremely rare, particularly as far as prenatal stages are concerned. We manipulated the yolk concentration of vitamin E and corticosterone, which are, respectively, the main antioxidant and the main glucocorticoid hormone in bird eggs, both independently and simultaneously, and we tested their separate and combined effects on growth and oxidative status in the liver and in the brain of yellow-legged gull (Larus michahellis) embryos. Egg supplementation of relatively large physiological doses of corticosterone depressed embryo growth (total body mass, tarsus length and liver mass), whereas administration of vitamin E in association with corticosterone restored normal growth. Vitamin E did not affect embryo growth when administered alone. We further analysed the independent and combined effects of vitamin E and corticosterone on liver and brain total antioxidant capacity, the concentration of reactive oxygen molecules and lipid peroxidation. Vitamin E significantly reduced liver total antioxidant capacity, while corticosterone depressed brain lipid peroxidation. Prenatal exposure to vitamin E and corticosterone appears to have antagonistic effects on body growth, although vitamin E is not limiting in yellow-legged gull eggs. In combination with the results of previous experiments on the same species applying smaller experimental doses or focusing on the postnatal rather than prenatal life stages, our findings indicate that the effects of a physiological increase in the egg concentration of these substances can be life stage and dose specific, implying that generalizing prenatal effects of egg compounds may not be feasible.

The effect of additional egg supplementation on vitamin and mineral fortification program on growth, cognitive development and hemoglobin in Indonesian underweight and stunting children

PurposeStunting and being underweight in children are major nutritional problems especially in developing countries. The purpose of this study is to evaluate the effect of egg supplementation on a vitamin and mineral fortification program for growth, cognitive development and hemoglobin in underweight and stunted children.Design/methodology/approachThis was an experimental study using a crossover design conducted in Yogyakarta province, Indonesia. A total of 39 subjects were randomly selected from two community health centers and provided with two types of intervention: vitamin and mineral fortification sprinkle (Taburia) and Taburia with egg supplementation (Taburia PLUS). Each intervention was conducted for three months with one-month of washout period in between interventions.FindingsThere were no changes in weight-for-age Z-score in Taburia and Taburia PLUS (all p > 0.05). The height-for-age Z-score was increased in Taburia PLUS (p = 0.022) but not in Taburia (p > 0.05). Hemoglobin level was significantly increased in Taburia (p = 0.039) but not in Taburia PLUS (p > 0.05). There were no significant changes in visual motoric score in Taburia, but there were slight increases in Taburia PLUS (all p > 0.05).Originality/valueThe authors concluded that egg supplementation combined with multivitamins and minerals fortification program, Taburia PLUS, is beneficial to improve linear growth but not hemoglobin in stunted and underweight children.

The effect of organic quail egg supplementation on the blood lipid profile of white mice (Rattus Norvegicus L.) during the lactation period

Background: Quail eggs contain a considerable amount of complete nutritional sources such as carbohydrates, proteins, fats, and micronutrients. However, they also have a high cholesterol level, which can potentially cause atherosclerosis and chronic heart diseases. The response of the body to foods containing is influenced by factors such as ethnicity, genetics, and hormonal and nutrient status of the consumer. The cholesterol level of quail eggs can be reduced by manipulating the feed using supplemental organic feed. Organic quail eggs have been believed to correct the lipid profile of white mice during the lactation phase. Purpose: The aim of this study was to analyze the effect of feed containing organic quail eggs on the blood lipid profile of white mice (Rattus norvegicus L.) during the lactation phase. Materials and Methods: This experimental study was conducted using a completely randomized design with four experiments and five repetitions. Experimental mice: T0 mice were used as control; T1 mice were supplemented with quail eggs produced by quails that were fed with standard feed; T2 mice were supplemented with eggs produced by quails fed with standard organic feed; and T3 mice were supplemented with eggs produced by quails fed with organic feed with the addition of cassava leaf flour, mackerel flour, and turmeric powder. Quail egg supplementation was administered to the mice from the early pregnancy period till the end of the lactation phase. The acquired data were analyzed using ANOVA. SPSS version 16.0 software for Windows was used for data analyses. Results and summary: Feeding the white mice with different compositions of organic quail egg supplements had no effect on the consumption of feed and water, body weight, and lipid profile (including total cholesterol, LDL, HDL, and triglyceride) during the lactation phase (P > 0.05).

The effect of egg supplementation on growth parameters in children participating in a school feeding program in rural Uganda: a pilot study

ABSTRACTBackground: School feeding programs have gained popularity in developing countries . Eggs are an inexpensive source of micronutrients and high-quality protein. Therefore, the objective of this study was to gain preliminary data regarding the impact of egg supplementation on growth in primary school students participating in a school feeding program in rural Uganda.Methods: Children (ages 6–9; n = 241) were recruited from three different schools located throughout the Kitgum District of Uganda. All participants in the same school received the same dietary intervention: control (no eggs (0 eggs); n = 56), one egg five days per week (1 egg; n = 89), or two eggs five days per week (2 eggs; n = 96). Height, weight, tricep skinfold thickness (TSF), and mid-upper arm circumference (MUAC) were measured monthly over 6 months.Results: Following six months of egg supplementation, participants receiving 2 eggs had a greater increase in height and weight compared to the 0 eggs and 1 egg groups (P < 0.05). In addition, participants receiving 1 egg and 2 eggs had a significantly higher (P < 0.05) increase in MUAC at six months compared to 0 eggs.Conclusion: These results suggest that supplementation with eggs can improve parameters of growth in school-aged children participating in school feeding programs in rural Uganda.Abbreviations: MUAC: Mid-Upper Arm Circumference; TSF: Tricep Skinfold Thickness

Egg supplementation to improve cognitive ability in elementary school children with iodine deficiency

Background: Elementary school children who live in iodine deficient areas have lower cognitive abilities than children from iodine sufficient area. This study aimed to investigate the effect of supplementation of egg with iodine and iron on cognitive ability (IQ score) in elementary school children with iodine deficiency. Methods: This was a randomized double-blind controlled trial involving 109 elementary school children aged 8-13 years in endemic iodine deficient District, Kismantoro, Wonogiri. Subjects were divided into 4 groups which are group A (iodine + iron + eggs); B (iron + eggs); C (iodine + eggs); and D (eggs) and supplementation were given for 16 weeks. Cognitive abilities (IQ score) was measured by CFIT (culture fair intelligence test) measured pre and post intervention. Results: There was a significant difference on cognitive abilities (IQ) within group of intervention after 16 weeks of intervention (p 0.05). Conclusions: There was found that children who received egg alone or in combination with iodine and iron have the highest cognitive abilities compared with supplementation of egg with iron. In addition, children who received egg alone or combination with iron and iodine can increase the IQ score by 4 point. Supplementation with egg alone or in combination with iodine and iron improve the cognitive abilities (IQ score) of primary school children who suffer from iodine deficiency disorders.

The Effects of Consuming Eggs on the Physical Development of Students Participating in a School Feeding Program in Uganda: A Pilot study

Protein‐energy malnutrition is an issue in sub‐Saharan Africa. Increasing protein intake among children is a challenge. Eggs are an inexpensive source of high quality protein, and consumption of eggs could play a role reducing malnutrition. This study was designed as a pilot study to determine if supplementation with eggs (hard‐boiled) has the potential to improve growth and development in rural Ugandan school children (ages 6‐9). Subjects were enrolled in 3 different schools in the Kitgum District of Uganda (60‐100 subjects per school). Schools were randomly assigned 1 of 3 dietary interventions: control (no eggs), 1 egg, or 2 egg supplementation. Subjects received eggs at school 5 days per week for 4 months. Height, weight, mid‐upper‐arm circumference (MUAC) and tricep skinfold (TSF) thickness were measured each month. Mid‐upper‐arm muscle area (MUAMA) was calculated from MUAC and TSF. Compared to the control group, subjects supplemented with 1 and 2 eggs had significant weight gain over 4 months (P &lt; 0.05). Subjects consuming 2 eggs had a significant increase in height (P &lt; 0.05). Over the 4‐month period, the MUAC of students receiving 2 eggs per day significantly increased (P &lt; 0.05) compared to the 1 egg and control groups, while the MUAC of students receiving 1 egg increased compared to the control group (P = 0.09). These pilot data suggest that supplementing school meals with eggs may contribute positively to physical development in children in rural Uganda.

INOCULAÇÃO DE MALTOSE E/OU SACAROSE EM OVOS LEVES EMBRIONADOS

Hatchery parameters, performance of chicks on initial phase (until 14 days) and intestinal maturity of birds from light eggs supplemented with maltose and sucrose were studied. The treatments were as follows: eggs without supplementation; eggs with 0.6 mL of maltose solution (68 g/L); eggs with 0.6mL of maltose solution (136 g/L); eggs with 0.6 mL of maltose solution (204 g/L); and eggs with 0.6 mL of maltose solution (68 g/L) and sucrose (68 g/mL). The supplementation took place on the 16th day of incubation. The experimental design used was randomized blocks with five treatments and 120 replicates and as for performance we used randomized blocks with four treatments and six replicates and ten birds in each experimental unit. The supplementation did not affect eclodibility, chick weight, and intestinal development of light chicks. Simple or combined maltose egg supplementation did not bring benefits to initial performance of birds.KEYWORDS: incubation; in ovo feeding; intestinal biometry; light chicks; young breeders.

Keefektifan ekstra putih telur terhadap peningkatan albumin dan penurunan IL-1β pada pasien tuberkulosis dengan hipoalbuminemia

Background: Tuberculosis (TB) is world health problem which still needs attention. Recently, Indonesia ranks the third in TB prevalence after India and China. Research revealed that albumin decreases significantly in TB patients, due to lack of nutritious intakes such as low-calorie intake, anorexia, increased catabolism, enteropathy and acute protein reaction. Low albumin was associated with increased IL-1β and cytokines inflammation in TB patient. Albumin had a very important role in the body and white egg known as a good quality source of protein.Objective: To assess the effect of white egg supplementation in TB patient towards the level of albumin and the level of IL-1β.Method: A single-blind randomized controlled trial was conducted with 75 patient selected for the study and divided to 37 patient as the study group and 38 as a control group. Both groups received high energy high protein diet, while the study group received, additionally, an oral egg white-based on formula calculation Baxter for 14 days. Control group received, additionally, an extra soybean curd and mungbean powder. Albumin and IL-1β were checked before and after the intervention. Data is analyzed by using Mann-Whitney.Results: Research results show that average albumin pre-intervention in the study group was 2.82 g/dL and control group was 2.85 g/dL. Average albumin difference in the study group was 3.47 g/dL and control group was 2.81 g/dL. Bivariate analysis results show significant of increasing albumin between study group and control group (p&lt;0.05). Research results show average IL-1β pre-intervention difference in study group (0.9 pg/mL) and control group (0.67 pg/mL). The average IL-1β difference in the study group was -0.39 pg/mL and control group was 0.76 pg/mL. Bivariate analysis results show a significant difference of IL-1β depletion between study group and control group (p&lt;0.05).Conclusion: Egg white increase albumin level and IL-1β depletion in tuberculosis patients effectively.