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Multiple Fortified Egg for Comprehensive Nutritional and Health Support

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

Abstract

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].

Keywords

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

Abbreviations

Approximately

>

Greater than

Greater than or equal to

<

Less than

Less than or equal to

μg

Microgram

%

Percent

+

Plus

±

Plus/minus

AA

Arachidonic acid

AI

Adequate intake

ALA

Alpha-linolenic acid

Apo

Apolipoprotein

CDC

Centers for Disease Control

Cr

Chromium

Cu

Copper

CVD

Cardiovascular disease

DASH

Dietary Approaches to Stop Hypertension

DHA

Docosahexaenoic acid

dL

Deciliter

DNA

Deoxyribonucleic acid

DPA

Docosapentaenoic acid

DRI

Dietary reference intake

EAA

Essential amino acid

EFA

Essential fatty acid

EPA

Eicosapentaenoic acid

FSA

Food Standards Agency

Fe

Iron

g

Gram

HDL

High-density lipoprotein cholesterol

HAOX

High antioxidant

HN-6

High n-6 PUFA

HN-9

High n-9 MUFA

I

Iodine

IOM

Institute of Medicine

IU

International unit

K

Potassium

kcal

Kilocalorie

kg

Kilogram

LA

Linolenic acid

LCPUFA

Long-chain polyunsaturated fatty acid

LDL

Low-density lipoprotein cholesterol

mg

Milligram

min

Minute

Mn

Manganese

MUFA

Monounsaturated fatty acid

n-3

Omega-3

n-6

Omega-6

n-9

Omega-9

NRC

National Research Council

OA

Oleic acid

OD

Optical density

PC

Phosphatidyl choline

PUFA

Polyunsaturated fatty acid

RAE

Retinol activity equivalents

RDA

Recommended daily allowance

RNA

Ribonucleic acid

Se

Selenium

SEM

Standard error of the mean

SO4

Sulfate

UN

United Nations

US$

United States dollar

USDA

United States Department of Agriculture

WHO

World Health Organization

Zn

Zinc

Notes

Acknowledgements

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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