Journal of Clinical Nutrition Ranks Eggs High
The following is an article by Dr. A. Drewnowski’s on the analysis of nutrient rich foods in the February 2010 Journal of Clinical Nutrition. Eggs ranked high in almost all areas as a low cost source of nutrients.
This analysis used the Nutrient Rich Foods (NRF) Index, the formal scoring system that ranks foods according to their nutrient content, and USDA food price data to help consumers identify foods that are both nutritious and affordable. The authors say, “Developing nutrient profile models to help consumers identify affordable nutrient-rich foods across and within food groups has implications for nutrition education, food policy, and public health.” The NRF Index takes into account 9 nutrients to encourage (protein, fiber, vitamins A, C and E, calcium, iron, potassium, and magnesium) and 3 nutrients to limit (saturated fat, added sugar, and sodium). The NRF scores and average national food prices were calculated per calorie and per FDA-defined serving. The final analysis was based on 1,387 foods, representing all 9 major USDA food groups (milk and milk products; meat, poultry, and fish; eggs; dry beans, legumes, nuts, and seeds; grain products; fruit; vegetables; fats, oils, and salad dressings; and sugars, sweets, and beverages).
Lowest cost sources of nutrients by food group:
“Eggs, meat, milk, and dry beans and legumes were the lowest cost sources of protein.”
“Eggs, meat, and milk products were the chief dietary sources of complete high-quality protein.”
“Eggs and milk were also the lowest-cost sources of vitamin A.”
“Milk products were the lowest-cost sources of dietary calcium, followed by eggs.”
“Eggs, milk products, and meat were the lowest-cost sources of vitamin B12.”
“Eggs, grains, and milk were the lowest-cost sources of riboflavin.”
“Dry beans, nuts, and seeds were the lowest-cost sources of fiber.”
“Vegetables and fruit were the lowest-cost sources of vitamin C.”
“Vegetables and dry beans were the lowest-cost sources of potassium.”
“Dry beans and eggs were the lowest-cost sources of zinc.”
To identify the most affordable nutrient-rich foods from each food group, the NRF index score per serving was divided by the cost per serving. Some of the foods that offered the highest nutrient value per unit cost were milk, potatoes, citrus juices, cereals and beans. Grains, sweets, and fats, in general, were cheaper calories as compared to foods such as vegetables and fruit. The author says the NRF index is more than a food labeling tool, as it “is being applied to studies of affordable nutrition, food preferences, and perceived value for money.” [Drewnowski A, Am J Clin Nutr, published online February 24, 2010]
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