{"id":39555,"date":"2023-07-26T13:52:02","date_gmt":"2023-07-26T18:52:02","guid":{"rendered":"https:\/\/www.incredibleegg.org\/?page_id=39555"},"modified":"2023-07-26T13:52:02","modified_gmt":"2023-07-26T18:52:02","slug":"yes-it-really-is-incredible-the-indisputably-potent-protein-eggs-supply","status":"publish","type":"page","link":"https:\/\/www.incredibleegg.org\/professionals\/manufacturers\/market-trends\/white-papers\/yes-it-really-is-incredible-the-indisputably-potent-protein-eggs-supply\/","title":{"rendered":"Yes, It Really Is Incredible \u2013 The Indisputably Potent Protein Eggs Supply"},"content":{"rendered":"
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Yes, It Really Is Incredible \u2013 The Indisputably Potent Protein Eggs Supply<\/h1>\n <\/div>\n <\/div>\n\n \"eggs <\/div>\n<\/div>\n\n
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From villain to superhero in one bound? Sounds like a feat only a protein powerhouse could accomplish \u2013 and it has. Once scientific evidence dispelled the cholesterol myth, the egg regained its role as a nutrient-rich source of vitamins and minerals, including protein. And as today\u2019s consumers engage in more mindful eating, they\u2019re more deliberate about food choices. They routinely search for health benefits and actively read labels for ingredients of interest. Coincidentally, one nutrient of great interest today is protein. As its popularity soars, so do the foods and ingredients that can supply potent forms of this macronutrient, such as the egg.<\/p>\n<\/div>\n\n

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Why Bother with Protein?<\/h4>\n<\/div>\n\n
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The Harvard School of Public Health notes that the human body contains 10,000 different proteins that \u201cmake you what you are and keep you that way.\u201d Just 20 amino acids comprise these proteins, however nine are deemed \u201cessential\u201d because our bodies cannot manufacture them; we have to get them through eating a proper diet.1<\/sup>\u00a0Animal sources of protein, such as the egg, supply a full complement of these essential amino acid, while other, plantbased sources may lack one or more essential amino acid,2<\/sup>\u00a0with various sources saying a blend of these plant-based proteins is required in order to obtain a full complement of essential amino acids for human physiological requirements.3<\/sup><\/p>\n<\/div>\n\n

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The Institute of Medicine recommends that adults get a minimum of .8 grams of protein per kilogram of body weight per day.<\/strong> An easier way to look at it is the recommended daily allowance or RDA. In the U.S., the RDA is 46 grams of protein per day for women (age 19 or older) and 56 grams per day for men.4<\/sup><\/p>\n<\/div>\n\n

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Proteins are not Created Equal<\/h4>\n<\/div>\n\n
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Protein is a macronutrient, like fats and carbohydrates and provides a source of calories, or energy for the body. Protein is found in every cell in the body. It supplies energy, can boost satiety, help prevent muscle loss in older adults, and can help athletes after a workout, with muscle recovery. Amino acids, commonly referred to as the \u201cbuilding blocks of protein,\u201d perform much of the work credited to protein. The amino acid composition of a protein determines the quality of different types of proteins.<\/p>\n<\/div>\n\n

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Amino acids are classified as either essential or nonessential. The body cannot produce essential amino acids (EAA), identified as histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine, so they must be obtained through the diet. The protein in eggs is highly digestible and provides much of the essential amino acid supply the body needs.<\/p>\n<\/div>\n\n

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The various methods used to evaluate a protein include Protein Efficiency Ratio (PER); Biological Value (BV), Net Protein Utilization (NPU) or Protein Digestibility Corrected Amino Acid Score (PDAAS). Comparatively, the egg is one of the top four most highly ranked proteins when measured in this type of scoring system. A high PDCAAS score, for example, highlights a protein that provides close to 100 percent of essential amino acids, and an egg scores 100 on this scale. And, while all four of the top proteins share similar essential amino acid profiles, the \u201camino acids obtained from whey and egg protein appear to be better utilized by the body than casein or soy, especially when considering dietary condition.\u201d5<\/sup><\/p>\n<\/div>\n\n

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Protein in the Polls<\/h4>\n<\/div>\n\n
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When viewed on the ingredient level or as a \u2018nutrient of interest,\u2019 protein wrestles with fiber for first place in many surveys and polls. Consumers are very aware of the health benefits associated with protein and are actively seeking it in their food and beverage purchases. This has contributed to the fact that, according to market research firm Innova, Inc., the number of products with a protein label claim doubled between 2013 and 2017. Today, more than 10 percent of all new products being introduced to the market post a protein claim.<\/p>\n<\/div>\n\n

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Coinciding with this trend, consumers also continue to drive clean label formulating, showing increasing mindfulness in their pursuit of authentic, transparent products that fit within a wellness model. As \u2018free-from\u2019 and \u2018clean label\u2019 claims proliferate, as many as 70 percent of shoppers in multiple countries, including the U.S.,6<\/sup> say they want to \u201cknow and understand the ingredient list\u201d of products they purchase. While numerous protein ingredient options are available, one ingredient choice, the egg, can deliver not just a valuable protein profile, but also additional, multiple functional benefits and clean label opportunities.<\/p>\n<\/div>\n\n

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Protein Popularity<\/h4>\n<\/div>\n\n
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According to the International Food InformationCouncil (IFIC), U.S. consumers are actively seeking protein in products for a variety of related health benefits. They understand the link between protein consumption and health issues, such as heart health, joints, bones and cognition. The latest IFIC study reveals that among foods or nutrients sought for health issues, protein and vegetables were both perceived as most beneficial and most eagerly sought by the majority of consumers.7<\/sup><\/p>\n<\/div>\n\n

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Innova data shows the number of new product introductions with a protein claim has risen steadily over the past five years.<\/strong><\/p>\n<\/div>\n\n

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On a category by category basis perhaps none has seen such a dramatic rise as the snack category. Data for the first half of 2018 for snacks with protein claims doubled compared to all of 2013, an amazing shift over a five-year period.<\/p>\n<\/div>\n\n

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Even desserts and sweet treats are not immune from this protein trend. A familiar candy from Mars, its Snickers\u00ae brand, introduced a protein-based version with the package claiming, 18 grams protein per bar. Another sweet treat, Halo Top ice cream, contains just 280 calories per pint and supplies a \u201cgood source\u201d of protein at 20 grams per serving. The IRI New Product PaceSetter Report pegs Halo Top at $342.2 million for its first year of sales, leading all other 2017 foods and beverages by an impressive margin, considering the fact that 89 percent of the top 200 CPG brand launches of 2017 earned less than $40 million in year-one sales.<\/p>\n<\/div>\n\n

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The fact that these products speak to the consumers\u2019 sweet tooth is not surprising given the trend of healthier-for-you indulgences. Again, within the IRI Pacesetter report, desserts accounted for 23 percent of new food launches by consumption group as a percent of food pacesetter dollars, with breakfast solutions just behind at 19 percent.8<\/sup><\/p>\n<\/div>\n\n

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The report further states, \u201cProtein continues to be a driving force in food innovation.\u201d Thirty-six of the 76 Pacesetter food brands touted protein attributes, with most of the products contained within either the dinner or breakfast sectors.<\/p>\n<\/div>\n\n

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Plant Forward Plus Eggs<\/p>\n<\/div>\n\n

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Eggs aren\u2019t confined to breakfast or dinner or excluded from any except the most rigid dietary plans. This is illustrated by eggs\u2019 role in plantforward or flexitarian dining. Flexitarians are on the rise, according to new information from Datassential.9<\/sup> The shift in eating patterns involves more plant-forward meals with a reduction, not elimination, of red meat. The very word \u2018flexitarian\u2019 stems from the concept of remaining flexible yet conscious of and deliberate when it comes to food choices. The flexitarian consumer wants to meet daily protein requirements and is very interested in healthful eating. This is where the egg can play an important role.<\/p>\n<\/div>\n\n

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The benefits of including eggs within a flexitarian diet or combining eggs with plantbased proteins are many. In any instance, for example, the egg portion of the meal will contribute the full complement of essential amino acids required by the body while plant-based sources of protein can act as a supplement.<\/p>\n<\/div>\n\n

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One study in particular found that adding whole eggs to a colorful salad increased the amount of vitamin E the body absorbs from the vegetables. This adds to the body of research showing that eggs help with vitamin absorption when paired with a salad or vegetables.10<\/sup><\/p>\n<\/div>\n\n

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Another study conducted in 2015 found that adding eggs to a salad increased the absorption of the vegetables\u2019 carotenoids. The absorption of carotenoids, including alpha-carotene, betacarotene, lutein, zeaxanthin and lycopene was three- to eight-fold higher when the salad included three eggs compared to no eggs.11<\/sup><\/p>\n<\/div>\n\n

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The flexitarian diner should not be confused with a strict vegan consumer, which in the U.S. equals less than two percent of the overall population.12<\/sup> In addition, flexitarians, like any other consumer group, are ultimately guided by taste and flavor.<\/p>\n<\/div>\n\n

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Dispelling Myths<\/h4>\n<\/div>\n\n
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One myth is that vegetarians eschew eggs as part of their dietary plan. This myth is dispelled as most vegetarians, including semi-vegetarian, pescetarian and lacto-ovo vegetarians eat eggs and other animal products. Other myths, more seriously affecting the egg\u2019s image, have been dispelled within recent years, including the belief about eggs and cholesterol. While egg yolks are a natural source of dietary cholesterol, the totality of scientific research has shown no or little effect between dietary cholesterol and cardiac outcomes. Because of this, government and health organizations have revised their dietary cholesterol recommendations. The 2015-2020 Dietary Guidelines for Americans place no daily limit on dietary cholesterol intake. .<\/p>\n<\/div>\n\n

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Although the body of evidence continues to mount in favor of eggs and their effect on overall health, two recent studies are worth mentioning. They show that eating an egg per day may help reduce the risk of stroke by 26 percent and eating up to 12 eggs per week does not negatively impact cholesterol for people with pre-diabetes or type-2 diabetes.<\/p>\n<\/div>\n\n

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The first study, published in the journal Heart,13<\/sup> examined data supplied by half a million adults in China, and found that when comparing those who ate eggs with those who did not, the daily egg consumption could help reduce the risk of cardiovascular disease.<\/p>\n<\/div>\n\n

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The second study, conducted by scientists at the University of Sydney in Australia and published in The American Journal of Clinical Nutrition, found that in people who ate up to 12 eggs per week, there was no increase in cardiovascular risk factors for people with pre-diabetes or type-2 diabetes.14<\/sup><\/p>\n<\/div>\n\n

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Satiety and Weight Management<\/h4>\n<\/div>\n\n
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While on the subject of dietary patterns and food consumption, over consumption should not be ignored. Obesity is a multi-factorial and complex health issue. Current guidance for weight management encourages physical activity along with consuming an overall healthy eating pattern which includes whole grains, fruits, vegetables, lean proteins, low-fat and fat-free dairy products.<\/p>\n<\/div>\n\n

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The recommendation for lean proteins is important, because multiple studies provide evidence to link protein to satiety. Several clinical trials have specifically assessed the effects of high-quality protein from eggs on satiety and weight loss. Some examples include:15<\/sup><\/p>\n<\/div>\n\n

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