Some Nutrition Conversation
What he wrote:
I read Hickman’s recent statement in regards to the egg recall on the Arizona Farm Bureau’s website. It all sounded fine and well, but I’m not sure about this part: “Eggs contain the most digestible protein available in nature.” Would you be able to let me know the source of this? I’ve never heard this before and I’m sure there are plenty of farmers in other industries as well as medical professionals that would disagree.
What I wrote:
Thank you so much for taking the time to contact our family business regarding the digestibility ease of eggs claim. There are a wide variety of medical and nutritional sources of this rating. I have included Mary Lee Chin on this message for further assistance and validation on the egg’s nutritional composition. The reference in our statement pertains to bio sources, not supplements.
There are four measurements that are often used to gauge protein quality:
1. Protein efficiency ratio
2. Biological value
3. Net protein utilization
4. Chemical score
The score is commonly known as Protein Digestibility Corrected Amino Acid Score, or PDCAAS, it is a score that is most sought by weight lifting professionals and physical fitness enthusiasts. This rating determines how many amino acids in protein actually make it to the muscles. Eggs and whey both receive a perfect score too. There is a fantastic comparison on the Livestrong website. Sources that are sited are on the website.
Sadler, Strain, and Caballero, (1999), Encyclopedia of Human Nutrition, San Diego, Academic Press 1999 is an excellent resource and one of the more current studies regarding protein.
The medical community has long been a proponent of eggs. From gestation to health recovery, eggs are one of the top recommended foods. The recent choline study touts eggs as also having the highest concentration of choline. The new ‘it’ for advanced cognitive development, especially in fetal stages of life. In addition, the American Diabetes Association credits eggs as having one of the best options in blood sugar regulation, without the negative effects of refined sugar consumption. Also, medical recovery diets for chemo therapy and other health compromises, list eggs in the top five recommended nutritional components in daily menus. Eggs also contain readily available caretenoids which are linked to preventing and improving the statistics of macular degeneration, which plagues the sunbelt states. Any of the most recent weight reduction programs spotlight eggs for their unique satiety quality. The economic consideration is also a value to the consumers.
Whey protein, commonly found in dairy products, also achieves a perfect rating. Since it is derived from dairy, whey contains lactose. That is harder to digest than egg protein, which is lactose free. I am unfamiliar with the proteins in plant sources. However, we urge consumers to enjoy the fruits of farming, no matter what product they choose. We are proud to be members of the farming community, which accounts for less than 1% of our population that is responsible for feeding 99% of the population!
(Eggs also contain every amino acid which is essential to muscle maintenance.)
The Egg Nutrition Center and the www.eggs.ca website provide additional and very user friendly information for consumers.
What Mary Lee Chin said in response:
Thank you for your question and interest on the digestibility of eggs. As a registered dietitian, I completely agree with the information that Sharman Hickman has provided and can confirm that numerous scientific studies support the statement. I will also add that nutritional science considers egg protein as the “gold standard” by which all other food proteins are measured and compared.
Mary Lee Chin, MS, RD
Nutrition Edge Communications
303-333-6854
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