Multiple Fortified Egg for Comprehensive Nutritional and Health Support

  • Niva ShapiraEmail author
  • Ossie Sharon
Part of the Nutrition and Health book series (NH)


Fortified egg has the unique advantage of combining a primary animal food—innately providing the highest quality protein and amino acid proportions [1], fats and essential fatty acids (EFA), vitamins, and minerals—with a unique capacity to concentrate added essential nutrients and phytonutrients and effectively deliver them with high bioavailability [2–9].


Egg Functional modification Fortification Malnutrition Micronutrient deficiencies n-6/n-3 PUFA n-9 MUFA Vitamins Minerals 




Greater than

Greater than or equal to


Less than

Less than or equal to










Arachidonic acid


Adequate intake


Alpha-linolenic acid




Centers for Disease Control






Cardiovascular disease


Dietary Approaches to Stop Hypertension


Docosahexaenoic acid




Deoxyribonucleic acid


Docosapentaenoic acid


Dietary reference intake


Essential amino acid


Essential fatty acid


Eicosapentaenoic acid


Food Standards Agency






High-density lipoprotein cholesterol


High antioxidant


High n-6 PUFA


High n-9 MUFA




Institute of Medicine


International unit








Linolenic acid


Long-chain polyunsaturated fatty acid


Low-density lipoprotein cholesterol








Monounsaturated fatty acid








National Research Council


Oleic acid


Optical density


Phosphatidyl choline


Polyunsaturated fatty acid


Retinol activity equivalents


Recommended daily allowance


Ribonucleic acid




Standard error of the mean




United Nations


United States dollar


United States Department of Agriculture


World Health Organization





The authors thank Hagit Hershkowitz-Friedman, M.Sc. for her assistance in this paper.


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Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  1. 1.Institute for Nutrition Research, Rabin Medical Center/Beilinson HospitalTel AvivIsrael
  2. 2.NesherIsrael

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