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Leading Research: in Human Health
Research in human health refers to research undertaken to characterise the benefits of eggs on human health and wellbeing. How eggs effect human health is a key consideration for both consumers and egg farmers and is critical for continued support of eggs in consumers' diets and to be recognised as a highly nutritious & beneficial food.
Work to date has demonstrated the many nutritional benefits of eggs to support living a long and healthy life, especially the importance of eggs at all life stages for people.
It is intended that outcomes of research will demonstrate the major benefits to human health by including eggs regularly in a diet, and the health and nutritional benefits of eggs to humans will continue to be shared with healthcare professionals and consumers.
Key Resources
Current Research
Gut Decisions: Effect of eggs on microbiome and cognition
This project aims to examine the effects of egg intake (2 whole eggs per day for 6 weeks) on the human gut microbiome, and explore clinical outcomes (i. e. , cognition, gut sensations) and potential mediating factors (i. e.
Eggs - top choline source for young children
Recent study has shown that Choline, readily available in eggs, is an essential nutrient required during pregnancy and the first two years of life. Insufficient choline intake during pregnancy and early life are associated with a lower IQ in the child.
Completed Research
Eggs: protein that’s good for the planet and your body
This project focused on two key questions: identify the positive benefits of egg consumption, and identify influencing factors and barriers likely to encourage or prevent consumers from perceiving eggs as an appropriate nutritional and environmentally-friendly meat alternative.
Eggs to improve Choline intake in pregnancy
If women consumed the equivalent of one extra egg a day, the percentage of women with adequate choline intakes would increase from 39% to 80%.
Effects of egg consumption on vitamin D status of adults
Despite Australia’s reputation as a sunburnt country, the vitamin D deficiency rate in Australians is among the highest in the world during the winter months.
Eggs for breakfast: acute satiety responses
Eggs eaten for breakfast resulted in a lower energy intake at lunch. Subjective measures of satiety indicated that hunger was less during the morning after the egg breakfast and returned more quickly after the cereal breakfast.
Eggs for breakfast: long-term (6-month) impact on body weight
The aim of the study was to investigate, over 6 months, the impact of consuming 2 eggs for breakfast on 5 days per week compared with eating cereal for breakfast on body weight, body composition, glucose and lipids and Vitamin D status.
Development of an Australian Choline Database
This project was conducted to develop an Australian choline database for analysing population intakes and key food sources using the 2011-13 Australian Health Survey. Prior to this project no Australian choline data had been collated.
Systematic Review of Lutein and Zeaxanthin and the Maintenance of Vision
The objective of this systematic review was to assess whether dietary intake of lutein and zeaxanthin (L/Z) helps maintain vision in adults.
Tolerance in raw egg allergy on consumption of cooked egg
Decreased prevalence of allergic sensitivity in infants through factual communication of scientific research findings.
How and when to introduce eggs to avoid egg allergies
Optimal timing to introduce eggs into infant diets known thereby allaying fears of including eggs in infant diets
The Relationship Between Calcium Nutrition, Appetite, Growth, Production and Skeletal Development in Early Egg
This research report examines the relationship between body weight, feed intake, calcium nutrition, egg production and skeletal calcium content in three experiments using imported brown egg layers.
Eggs as a source of essential Docosahexaenoic Acid (DHA) - In the diets of weaning infants
This project provided a unique, systematic study of the nutritional value of including egg yolk in the weaning diet of breast and formula fed infants in order to address current nutritional issues pertinent to all infants.
Projects you might find interesting
Eggs to improve Choline intake in pregnancy
If women consumed the equivalent of one extra egg a day, the percentage of women with adequate choline intakes would increase from 39% to 80%.
Effects of egg consumption on vitamin D status of adults
Despite Australia’s reputation as a sunburnt country, the vitamin D deficiency rate in Australians is among the highest in the world during the winter months.
Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.
