Dietary Patterns and Culinary Flexibility: New Science and Applications for Eggs. Presented by: Dr. Tia M. Rains

Transcription

1 Dietary Patterns and Culinary Flexibility: New Science and Applications for Eggs Presented by: Dr. Tia M. Rains

2 Agenda AEB/ENC Background Frequently Asked Questions Dietary Patterns Latest Research Materials We Have to Offer Questions 2

3 A Little Bit of Background AEB communicates the value of The incredible edible egg by offering resources to consumers such as recipes, cooking techniques, nutritional information and more. ENC is a credible source of nutrition and health science information and the acknowledged leader in research and education related to eggs. 3

4 ENC: A Three-Pronged Approach Research Strategy Fund research to expand knowledge about the nutritional quality of eggs, the role of eggs in a healthy diet, and clarify unfounded beliefs about egg nutrition Education Strategy Serve as a resource for HPs & organizations in need of balanced, accurate information on the complex issues surrounding eggs, nutrition and health Influencer Strategy Build/strengthen relationships and engagement with influential third-party experts and associations to enhance ENC s visibility and credibility 4

5 The 411 on Eggs

6 Eggs: Nutrition Powerhouse Two eggs provide fewer kilocalories than two medium apples One egg provides 1tsp fat (5.1g) and 70% of this is unsaturated (3.5g) Two eggs provide 12.7g high-quality protein (25% DV) Two eggs provide the equivalent in omega- 3s as 95g of whiting Two eggs provide the equivalent in selenium as three slices of whole meal bread 6

7 Eggs: Nutrition Powerhouse Two eggs provide the same amount of vitamin A found in two glasses of milk Two eggs provides the same amount of iodine found in 50g of marine fish One egg provides the same amount of folate as a ½ cup of spinach One egg provides the same amount of vitamin E as one tablespoon of canola oil One egg provides the same amount of lutein and zeaxanthin as ¾ cup of broccoli 7

8 Frequently Asked Questions Brown vs. White Expiration Dates Egg Freshness Egg Types Antibiotics 8

9 CleanLabels DeviledEggFlights Simple TacoBell NoCarbs Dr.Oz Egg Trends EggOnTop Egg On Top Real Food #1RestaurantTrend Fastest-GrowingFoods All-Natural Gluten-Free ProteinIsTheNewBlack High-Quality Simple BreakfastWars McDonald s MichaelRuhlman ConsumptionUp NoCarbs High-Quality HP s BreakfastWars MeatlessMeals PutAnEggOnIt CleanLabels Hard-Boiled All-Natural NoCarbs EggCookbooks MicrowaveEggs Breakfast Simple No Sugar NoSugar Gluten-Free RealFood High- Quality MicrowaveEggs No Sugar All-Natural High-Quality #1RestaurantTrend BreakfastForDinner NoCarbs NoSugar EggOnTop WakeUpToEggs CompleteProtein McDonald s Dunkin Donuts MichaelRuhlman AllNatural RealFood ConsumptionUp No Carbs RealFood Dunkin Donuts AllNatural Value NoCarbs Real 9

10 Into the Science

11 50 Years of Fat Phobia Dietary Goals of s 1970s 1990s-2000s 11

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13 A Shift In Thinking TODAY

14 2015 Dietary Guideline Expert Committee Recommendations Cholesterol is not a nutrient of concern 14

15 Dietary Approaches Mediterranean Vegetarian Healthy U.S. Style DASH Diet Recommended by Public Health Organizations Low Carb Diet Paleolithic Diet Gluten-Free Diet Moderate Carb Diet Flexitarian Diet Typical U.S. Diet 15

16 What the World Eats 16

17 The Role of Eggs Typical U.S. Diet Med. Diet Veg. Diet Flex. Diet Healthy U.S. Diet Mod. Carb Diet DASH Diet Gluten- Free Diet Paleo Diet Low Carb Diet 17

18 Latest Research: Heart Health N=32 adults with established coronary artery disease Subjects followed 3 dietary patterns for 6 weeks each: 2 eggs/d for breakfast ½ c. commercial egg white product High-carb breakfast (choice of waffles, bagel, cereal, pancakes) Cardiovascular risk markers measured at the beginning and end of each treatment period Katz et al. Am Heart J. 2015;62:

19 Latest Research: Heart Health FMD (%) Total C (mg/dl) Trig (mg/dl) HDL-C (mg/dl) LDL-C (mg/dl) TC/HDL-C SBP (mmhg) Carb Egg Sub Egg DBP (mmhg) Weight (kg) Change from baseline 19

20 Latest Research: Type 2 Diabetes Study Risk Ratio Men Risk Ratio Women Significance Djousse % 77% Y Djousse % 62% N Ericson % 11% Y (men only) Kurotani % 18% N Hu 1999: two-fold in heart disease in those with diabetes Quershi 2007: two-fold in CAD in those with diabetes Shin 2013: 69% in heart disease in those with diabetes 20

21 Latest Research: Metabolic Syndrome Randomized, parallel-arm trial in adults with metabolic syndrome Diets were reduced in carb (25-35%en) followed for 12 weeks: 3 eggs/d (n=20) ¾ c. egg substitute/d (n=17) Metabolic syndrome and cardiovascular endpoints measured Blesso et al. Metabolism. 2012;62:

22 Latest Research: Metabolic Syndrome Total C (mg/dl) Trig (mg/dl) HDL-C (mg/dl) LDL-C (mg/dl) LDL-C/HDL-C Egg Sub Egg HOMA-IR Insulin (pmol/l) Change from baseline 22

23 Latest Research: Type 2 Diabetes Parallel-arm trial in adults with type 2 diabetes or prediabetes Diets followed for 12 weeks: 2 eggs/d (n=72) <2 egg/wk (n=68) Glycemic and cardiovascular endpoints measured Fuller et al. Am J Clin Nutr [Epub ahead of print] 23

24 Latest Research: Type 2 Diabetes Glucose (mg/dl) Total C (mg/dl) Trig (mg/dl) HDL-C (mg/dl) LDL-C (mg/dl) Hb A1c (%) No egg Egg SBP (mmhg) DBP (mmhg) Weight (kg) Change from baseline 24

25 Egg Patterns Latest Research: The Company Eggs Keep 8 Eggs & MPF/ Grain ** 7 Egg/MPF/Grain/Potatoes/FJ/Vegetables Egg/MPF/Grain/Desserts Egg/MPF/Grain/Vegetables ** 4 Egg/MPF/Grain/ Potatoes/Beverages ** 3 Egg/Grain Egg/MPF/Grain No Egg*** Healthy Eating Index-2005 *Adjusted for gender, ethnicity, age, poverty income ratio, physical activity, current smoking status, and alcohol consumption. **Statistically different from No Eggs with the Bonferroni correction effective p o.oo63 ***Reference group is No Eggs Nicklas et al. J Nutr. 2015;145:170S-6S 25

26 Latest Research: The Company Eggs Keep CVRF Body Mass Index (kg/m 2 )* Waist Circumference (cm)* Egg Patterns LSM No Eggs** (n=14,686) Egg/ MPF/ Grain (n=527) Egg/Grain (n=533) Egg/MPF/ Grain/ Potatoes/ Beverages (n=646) Egg/ MPF/ Grain/ Vegetables (n=465) Egg/ MPF/ Grain/ Desserts (n=291) Egg/MPF/ Grain/ Potato/FJ/ Vegetables (n=1575) Egg with Meat/ MPF/ Grain (n=264) *Adjusted for ethnicity, age, poverty income ratio, physical activity, smoking, and alcohol. **Reference group is No Eggs Statistically different from No Eggs with the Bonferroni correction effective p < Nicklas et al. J Nutr. 2015;145:170S-6S 26

27 Risk Factors for Diabetes Pre-diabetes (IGT or IFG) Overweight/obesity Physical inactivity Age 45 y Family history of diabetes High blood pressure Dyslipidemia, particularly low high-density lipoprotein cholesterol (HDL-C) and elevated triglycerides (TG) Certain racial and ethnic groups (e.g., Non-Hispanic Blacks, Hispanic/Latino Americans, Asian Americans, Pacific Islanders, American Indians and Alaska natives) Women who have had gestational diabetes, or given birth to a baby weighing 9 lbs 27

28 Helpful Resources

29 Materials: Health Professionals 29

30 Materials: Consumers 30

31 We re Here For You FIND US: CONTACT US: Tia M. Rains, Ph.D. Research Director P: WEBSITES: IncredibleEgg.org EggNutritionCenter.org Serena Schaffner Director of Marketing Communications P: