Egg and Egg-Derived Foods: Effects on Human Health and Use as Functional Foods

Egg consumption in relation to cardiovascular disease and mortality: the Physicians' Health Study

(2018) Luc Djoussé et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Dietary Cholesterol from Eggs Increases Plasma HDL Cholesterol in Overweight Men Consuming a Carbohydrate-Restricted Diet

(2018) Gisella Mutungi et al.   JOURNAL OF NUTRITION

Tolerance to egg proteins in egg-sensitized infants without previous consumption

(2014) M. Álvaro et al.   ALLERGY

Prevalence of common food allergies in Europe: a systematic review and meta-analysis

(2014) B. I. Nwaru et al.   ALLERGY

The deposition of carotenoids and α-tocopherol in hen eggs produced under a combination of sequential feeding and grazing

(2014) M. Skřivan et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Immunotherapy: a new horizon for egg allergy?

(2014) Andrea D Praticò et al.   Expert Review of Clinical Immunology

Health risks of human exposure to chemical contaminants through egg consumption: A review

(2014) José L. Domingo   FOOD RESEARCH INTERNATIONAL

Egg yolk granules: Separation, characteristics and applications in food industry

(2014) Amanda Laca et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Effect of Modified Eggs and an Egg-Yolk Based Beverage on Serum Lutein and Zeaxanthin Concentrations and Macular Pigment Optical Density: Results from a Randomized Trial

(2014) Elton R. Kelly et al.   PLoS One

A Double-Blind, Placebo-Controlled Study on the Effects of Lutein and Zeaxanthin on Neural Processing Speed and Efficiency

(2014) Emily R. Bovier et al.   PLoS One

Laying hen rearing systems: a review of chemical composition and hygienic conditions of eggs

(2014) S. RAKONJAC et al.   WORLDS POULTRY SCIENCE JOURNAL

Laying hen rearing systems: a review of major production results and egg quality traits

(2014) S. RAKONJAC et al.   WORLDS POULTRY SCIENCE JOURNAL

Egg consumption and cardiovascular disease among diabetic individuals: a systematic review of the literature

(2014) Nga L. Tran et al.   Diabetes Metabolic Syndrome and Obesity-Targets and Therapy

Egg hypersensitivity in review

(2013) Sana A. Hasan et al.   ALLERGY AND ASTHMA PROCEEDINGS

Egg consumption in relation to risk of cardiovascular disease and diabetes: a systematic review and meta-analysis

(2013) Jang Yel Shin et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Egg consumption and risk of cardiovascular diseases and diabetes: A meta-analysis

(2013) Yuehua Li et al.   ATHEROSCLEROSIS

n-3 fatty acid enriched eggs and production of egg yolk powders: An increased risk of lipid oxidation?

(2013) A. Meynier et al.   FOOD CHEMISTRY

High pressure homogenization vs heat treatment: Safety and functional properties of liquid whole egg

(2013) Francesca Patrignani et al.   FOOD MICROBIOLOGY

Egg allergy: An update

(2013) John W Tan et al.   JOURNAL OF PAEDIATRICS AND CHILD HEALTH

The influence of consuming an egg or an egg-yolk buttermilk drink for 12 wk on serum lipids, inflammation, and liver function markers in human volunteers

(2013) Sabine Baumgartner et al.   NUTRITION

Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents--A review

(2013) E. D. N. S. Abeyrathne et al.   POULTRY SCIENCE

Soil as a source of dioxin contamination in eggs from free-range hens on a Polish farm

(2013) Jadwiga Piskorska-Pliszczynska et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Heated Allergens and Induction of Tolerance in Food Allergic Children

(2013) Merryn Netting et al.   Nutrients

Nutritional Recommendations for Cardiovascular Disease Prevention

(2013) Sigal Eilat-Adar et al.   Nutrients

Egg consumption and risk of coronary heart disease and stroke: dose-response meta-analysis of prospective cohort studies

(2013) Y. Rong et al.   BMJ-British Medical Journal

Environmental and demographic risk factors for egg allergy in a population-based study of infants

(2012) J. J. Koplin et al.   ALLERGY

Still questioning the association between egg consumption and the risk of cardiovascular diseases

(2012) Antonis Zampelas   ATHEROSCLEROSIS

Egg yolk consumption and carotid plaque

(2012) J. David Spence et al.   ATHEROSCLEROSIS

Regular consumption of eggs does not affect carotid plaque area or risk of acute myocardial infarction in Finnish men

(2012) Sari Voutilainen et al.   ATHEROSCLEROSIS

European Guidelines on cardiovascular disease prevention in clinical practice (version 2012): The Fifth Joint Task Force of the European Society of Cardiology and Other Societies on Cardiovascular Disease Prevention in Clinical Practice (constituted by representatives of nine societies and by invited experts) * Developed with the special contribution of the European Association for Cardiovascular Prevention & Rehabilitation (EACPR)

(2012) et al.   EUROPEAN HEART JOURNAL

The functional property of egg yolk phosvitin as a melanogenesis inhibitor

(2012) Samooel Jung et al.   FOOD CHEMISTRY

Dietary enrichment of eggs with omega-3 fatty acids: A review

(2012) Ilse Fraeye et al.   FOOD RESEARCH INTERNATIONAL

n-3 Fatty acid content in eggs laid by hens fed with marine algae and sardine oil and stored at different times and temperatures

(2012) Silvia Carrillo et al.   JOURNAL OF APPLIED PHYCOLOGY

Effects of Egg White Protein Supplementation on Muscle Strength and Serum Free Amino Acid Concentrations

(2012) Azumi Hida et al.   Nutrients

Dietary cholesterol and egg yolks: Not for patients at risk of vascular disease

(2011) J. David Spence et al.   CANADIAN JOURNAL OF CARDIOLOGY

Egg consumption and risk of cardiovascular disease in the SUN Project

(2011) I Zazpe et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Ultrasonic-assisted enzymatic degradation of cholesterol in egg yolk

(2011) Yan Sun et al.   Innovative Food Science & Emerging Technologies

Effects of different dietary copper sources on laying hen performance and egg yolk cholesterol

(2011) A. Y. Pekel et al.   JOURNAL OF APPLIED POULTRY RESEARCH

Pharmacokinetics of veterinary drugs in laying hens and residues in eggs: a review of the literature

(2011) V. GOETTING et al.   JOURNAL OF VETERINARY PHARMACOLOGY AND THERAPEUTICS

Gut flora metabolism of phosphatidylcholine promotes cardiovascular disease

(2011) Zeneng Wang et al.   NATURE

Fatty acid profile and sensory characteristics of table eggs from laying hens fed diets containing microencapsulated fish oil

(2010) J.B. Lawlor et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Excess Leucine Intake Enhances Muscle Anabolic Signaling but Not Net Protein Anabolism in Young Men and Women

(2010) Erin L. Glynn et al.   JOURNAL OF NUTRITION

Development of nutraceutical egg products with omega-3-rich oils

(2010) Nissan Kassis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Daily egg consumption in hyperlipidemic adults - Effects on endothelial function and cardiovascular risk

(2010) Valentine Njike et al.   Nutrition Journal

Oxidative stability and lipid components of eggs from flax-fed hens: Effect of dietary antioxidants and storage

(2010) Z. Hayat et al.   POULTRY SCIENCE

Egg consumption and CHD and stroke mortality: a prospective study of US adults

(2010) Carolyn G Scrafford et al.   PUBLIC HEALTH NUTRITION

Egg allergy in childhood: an update

(2009) Dean Tey et al.   Current Opinion in Allergy and Clinical Immunology

Development of a Hamburger Patty with Healthier Lipid Formulation and Study of its Nutritional, Sensory, and Stability Properties

(2009) Beatriz Martínez et al.   Food and Bioprocess Technology

Fatty acid composition of certified organic, conventional and omega-3 eggs

(2009) Samir Samman et al.   FOOD CHEMISTRY

Innovative Natural Functional Ingredients from Microalgae

(2009) Merichel Plaza et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inactivation of naturally occurring microorganisms in liquid whole egg using high pressure carbon dioxide processing as an alternative to heat pasteurization

(2009) L. Garcia-Gonzalez et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Effects of dietary microalgae, other lipid sources, inorganic selenium and iodine on yolk n-3 fatty acid composition, selenium content and quality of eggs in laying hens

(2009) Laura Rizzi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Functional properties of pasteurised liquid whole egg products as affected by the hygienic quality of the raw eggs

(2009) Margherita Rossi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional food. Product development, marketing and consumer acceptance—A review

(2008) István Siró et al.   APPETITE

Egg Consumption and Risk of Heart Failure in the Physicians’ Health Study

(2008) Luc Djoussé et al.   CIRCULATION

Lycopene-enriched quail egg as functional food for humans

(2007) N. Sahin et al.   FOOD RESEARCH INTERNATIONAL