New research at Cambridge University in the UK has found that going to work on an egg may be sound advice! Scientists there have discovered that egg proteins help people stay awake and alert during the working day.

The study, published in a recent issue of the journal Neuron, suggests that specialised cells in the brain are able to translate different diets into different patterns of activity – and also measure dietary balance.  The research team focused on cells called orexin-hypocretin neurons that transmit signals for wakefulness and energy.

They found that too much glucose sugar suppresses certain brain activity, causing after-meal sleepiness as experienced during the "3pm slump". However, protein-rich meals are more effective at promoting wakefulness and arousal. Protein components of the type found in egg whites stimulated the neurons much more than other nutrients, the amino acids in the egg whites appearing to stop glucose from blocking the cells.

This study is yet more proof that eggs are a superfood. As well as being rich in vitamins, minerals and protein, eggs make us feel fuller for longer after meals, thus helping with weight control.

Another good reason for everyone to go to work on an egg!

Kiwis love eggs and can be reassured eating up to six eggs per week is recognised as a part of healthy, balanced diet for most people, according to the New Zealand Nutrition Foundation.

“Eggs are included in our list of foods to always keep in your cupboard or fridge, as they can form the basis of many quick, affordable and filling family meals,” New Zealand Nutrition Foundation Dietitian, Sarah Hanrahan said.

Questions around limiting egg intake have been widespread amid concerns about cholesterol and saturated fat and the increased risk of coronary heart disease (CHD).

“This confusion has arisen because people have believed cholesterol in food raises blood cholesterol levels. In fact it is saturated fat in a diet, not cholesterol that increases the risk of heart disease,” Hanrahan said.

Evidence indicates little association between egg intake and the increased risk of CHD and stroke in most people[1]. It is still advised, however that those with heart disease or at risk of heart disease should limit their egg intake to three per week.

To further help boost your egg intake keep in mind that eggs are not only one of the most versatile foods on the market, they’re also a nutritional powerhouse providing a natural source of at least 11 different vitamins and minerals, high quality protein, healthy fats (including omegas-3) and important antioxidants.

“There is no doubt Kiwis really enjoy eating eggs, and we encourage people to be more creative with them as they can form part of an economical, quick meal for the entire family,” Hanrahan said.

Get cracking! Here’s six great reasons to enjoy six eggs a week

1. Eggs have the highest nutritional quality protein of all food sources
2. Eggs contain over 11 different vitamins and minerals
3. Eggs are a source of Omega 3 and important antioxidants
4. Eggs are a convenient, versatile food for all ages and lifestyles
5. Eggs are great value, easy to cook and delicious
6. Research supports inclusion of up to six eggs a week as part of a healthy balanced diet, low in saturated fat

 

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