Egg in a healthy diet

Transcription

1 Egg in a healthy diet Grethe Andersen Chief Consultant ga@lf.dk Danish Agriculture & Food Council May 2013

2 Egg Not only does it taste good egg is also a great way to fuel your body Egg is one of nature s best-tasting multivitamins 2

3 Whether a food product is the source of a nutrient depends on How much of the nutrient the food product contains How much we eat of it 3

4 Egg has a high content of g egg High content (min. 30 % af ADT) Vitamin B12 80 % Biotin 50 % Selenium 42 % Vitamin D 35 % Riboflavin 32 % Phosphorus 30 % Vitamin A 30 % Protein (min.20 % af ADT) 36 % Percentage of recommendation Source:

5 Egg is a source of g eeg Source of(min. 15 % af ADT) Percentage of recommendation Pantothenic acid 27 % Niacin 19 % Vitamin E 15 % Source:

6 Egg in a healthy diet Literature review of the association between dietary intake of eggs and disease risk in humans made by DTU National Food Institute Conclusion: up to 7 eggs/week does not increase the risk for heart disease in a healthy population. Nutrition research Protein - satiety animal protein versus plant protein Cholesterol from eggs 6

7 Protein Support growth and maintenance of bones, muscles and tissues More satisfying than carbohydrates loose and maintain weight Maintaining a healthy weight building muscles 7

8 Dietary protein Dietary amino acids should be treated as individual nutrients digestible or bioavailable animo acids in food tables on an individual amino acid basis A new protein quality mesasure DIAAS = Digestible indispensable amino acid score. Damage from processing: Use reactive rather than total lysine contents lysine availability Dietary protein quality evaluation in human nutrition FAO Food and Nutrition Paper 92

9 Egg for protein synthesis after resistance exercise in men Max. stimulus ~ 8.6 g EAA Leucine oxidation After 20 and 40 g egg protein Moore DR et al 2009 Am J clin nutr

10 Muscle strength and muscle power New data unpublished

11 Protein for life-long health Protein quantity and quality throughout the dayprotein at every meal plays a key role To maintain skeletal muscle mass and body composition > 1.2 g protein / kg bw min. 30 g of protein in each meal min. 2.5 g leucine in each meal Egg protein is a nutrient-dense source of protein that should be part of an older person s diet Donald Layman 11

12 Breakfast Where does protein in the diet come from? Orange 0.6 g Scrambled eggs 11 g Tomato 0.5 g Skimmed milk 7 g Cucumber - g Ham 6 g Rye bread 4 g In total 29.4 g protein 75 g rye bread, 2 eggs, ½ tsp oil, 10 g chives, 30 g ham, 60 g tomato, 30 g cucumber, 75 g orange, 200 g skimmed milk Source: Landbrug & Fødevarer

13 Breakfast Where does leucine in the diet come from? Orange 23 mg Scrambled eggs 1116 mg Tomato 17 mg Skimmed milk 680 mg Cucumber 8 mg Ham 360 mg Rye bread 262 mg In total 2466 mg ca. 2.5 g leucine 75 g rye bread, 2 eggs, ½ tsp oil, 10 g chives, 30 g ham, 60 g tomato, 30 g cucumber, 75 g orange, 200 g skimmed milk Source: Landbrug & Fødevarer

14 Energy Breakfast Protein 24 % Carbohydrate 47 % Fat 29 % 29 g protein 2.5 g leucine In total 2170 kj 515 kcal 75 g rye bread, 2 eggs, ½ tsp oil, 10 g chives, 30 g ham, 60 g tomato, 30 g cucumber, 75 g orange, 200 g skimmed milk Source: Landbrug & Fødevarer

15 How to get 28 g protein from eggs or peas 1320 kj 1870 kj 2095 kj 1460 kj Not adjusted for bioavailability

16 How to get 28 g protein from eggs or beans 1320 kj 1625 kj 1810 kj 1540 kj Not adjusted for bioavailability

17 How to get 28 g protein from eggs, lentils,nuts or cereals 1320 kj 4510 kj 1390 kj 4705 kj 4760 kj Not adjusted for bioavailability

18 Egg and satiety Eggs Beans Meat and fibres Eggs and fibres Appetite sensations VAS scores Food preferences Gastrointestinal symptoms and feeling of wellbeing Meal palatability Energy intake from ad libitum meal Energy intake from dietary record Total energy intake No difference in satiety of animal and plant protein Results will be published

19 High Protein (25 %) vs. Low Protein (12 %) HP= High Protein HC= High Carbohydrate C= Control Skov et al. (1999) Int. J. Obes. Danish Agriculture & Food Council 19

20 DIOGENES 772 families 938 adults and 827 children Intervention groups Low protein low GI: protein % CHO 60 % Low protein high GI: protein % CHO 60 % High protein low GI: protein % CHO 48 % High protein high GI: protein % CHO 48 % Fat content constant in all intervention groups 27 % Control group Fat 25 %, Protein 15 %, CHO 60 % Danish Agriculture & Food Council 20

21 Danish Agriculture & Food Council 21

22 DIOGENES Meinert Larsen et al. (2010) N. Engl. J. Med. Danish Agriculture & Food Council 22

23 DIOGENES Papadaki et al. (2010) Pediatrics Danish Agriculture & Food Council 23

24 Thank you for your attention 24