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Health See other Health Articles Title: Top salads with eggs to better absorb vegetables' carotenoids ScienceDaily... FULL STORY Research led by Wayne Campbell, a Purdue University professor of nutrition science, found that adding eggs to a salad mixed with a variety of raw vegetables is an effective method to improve nutrient absorption. The research is published in the American Journal of Clinical Nutrition. Adding eggs to a salad with a variety of raw vegetables is an effective method to improve the absorption of carotenoids, which are fat-soluble nutrients that help reduce inflammation and oxidative stress, according to research from Purdue University. "Eating a salad with a variety of colorful vegetables provides several unique types of carotenoids, including beta-carotene, lutein, zeaxanthin and lycopene," said Wayne Campbell, a professor of nutrition science. "The lipid contained in whole eggs enhances the absorption of all these carotenoids." This research is published online in the American Journal of Clinical Nutrition and is funded by the American Egg Board-Egg Nutrition Center, National Institutes of Health and Purdue Ingestive Behavior Research Center. "Most people do not eat enough vegetables in their diets, and at the same time, people are consuming salad dressings that have less fat or are fat-free," said Jung Eun Kim, a postdoctoral researcher in Purdue's Department of Nutrition Science. "Our research findings support that people obtained more of the health-promoting carotenoids from raw vegetables when cooked whole eggs were also consumed. Eggs, a nutrient-rich food containing essential amino acids, unsaturated fatty acids and B vitamins, may be used to increase the nutritive value of vegetables, which are under consumed by the majority of people living in the United States." In the study, 16 participants consumed a raw mixed-vegetable salad with no eggs, a salad with one and a half eggs, and a salad with three eggs at different times. All salads were served with three grams of canola oil. The second salad had 75 grams of scrambled whole eggs and the third 150 grams of scrambled whole eggs. The absorption of carotenoids was 3.8-fold higher when the salad included three eggs compared to no eggs. The study used scrambled eggs to make sure the participants consumed both the yolk and egg whites. "While other egg forms were not tested, we believe the results would be comparable as long as the egg yolk is consumed," said Campbell, whose research also has looked at salads with different amounts of soybean oil, canola oil and butter. "The lipids in salad dressings also increase the absorption of carotenoids but it is easy to overuse salad dressings and consume excess calories. Many salad dressings contain about 140-160 calories per serving, about two tablespoons. One large whole egg is about 70 calories and provides 6 grams of protein. People are at a greater risk of putting too many calories on a salad because they don't always know proper portion sizes for salad dressings, but you do know the portion size of an egg." . Journal Reference: J. E. Kim, S. L. Gordon, M. G. Ferruzzi, W. W. Campbell. Effects of egg consumption on carotenoid absorption from co-consumed, raw vegetables. American Journal of Clinical Nutrition, 2015; DOI: 10.3945/ajcn.115.111062 Purdue University. "Top salads with eggs to better absorb vegetables' carotenoids." ScienceDaily. ScienceDaily, 5 June 2015. www.sciencedaily.com/releases/2015/06/150605182818.htm Related Stories Consuming Eggs With Raw Vegetables Increases Nutritive Value Mar. 29, 2015 — There is burgeoning research showing that co-consuming cooked whole eggs with your veggies can increase carotenoids absorption. With the recent scientific report from the 2015 Dietary Guidelines ... read more Women With Higher Carotenoid Levels Have Reduced Risk of Breast Cancer Dec. 6, 2012 — Women with higher circulating carotenoid levels are at a reduced risk of breast cancer according to a new ... read more Study: No-Fat, Low-Fat Dressings Don't Get Most Nutrients out of Salads June 19, 2012 — The vegetables in salads are chock-full of important vitamins and nutrients, but you won't get much benefit without the right type and amount of salad dressing, a new study ... read more Scientists Develop Tool to Trace Metabolism of Cancer-Fighting Tomato Compounds Nov. 29, 2010 — The scientists who linked eating tomatoes with a reduced risk of prostate cancer have developed a tool that will help them trace the metabolism of tomato carotenoids in the human body. The ... read more Post Comment Private Reply Ignore Thread Top • Page Up • Full Thread • Page Down • Bottom/Latest
#1. To: Tatarewicz (#0)
I can't go more than a few days without eating a couple of boiled eggs. Baking vegetables (cauliflower, carrots, asparagus, broccoli, onions, garlic) lightly coated with olive oil and sea salt is very healthy and delicious. Also very easy with little clean up. U.S. Constitution - Article IV, Section 4: NO BORDERS + NO LAWS = NO COUNTRY
"Cooked whole eggs" -- >GASP!< Science Daily should known that this is nutritically incorrect. What's next, gluten is good for you? (I think it is for most people, since it's packed into grains by nature itself.) Seriously, folks I love whole eggs too and have never intentionally eaten 'em yolkless -- ewww, yecch. I really, REALLY think that stuff's just another attempt to keep us jumping through hoops for its own sake. Doubly glad for this article.
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