New data on the nutritional composition of UK hens' eggs.
Nutrition Bulletin; Dec2012, Vol. 37 Issue 4, p344-349, 6p
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The results from an analytical survey of the nutrient content of UK hens' eggs have been published by the Department of Health. The results provide updated data to reflect changes in egg production in the UK and include data for a wide range of nutrients, including fat, fatty acids, protein, and a full range of minerals and vitamins, including new data for vitamin K2 and choline. Results showed that the nutrient content of eggs was generally similar to analyses carried out in previous surveys; however, there were notable differences in levels of total fat, saturated fatty acids and cholesterol (reflecting changes in the ratio of egg yolk to egg white in whole eggs), vitamin D, E and selenium. The results will be incorporated into the Department of Health's nutrient databanks, which support the National Diet and Nutrition Survey and other surveys. These surveys enable the government to monitor the nation's diet and provide sound evidence for policy recommendations using nutrient intake estimates based on accurate, up-to-date information. The results will also be incorporated into future publications in the Mc Cance and Widdowson's The Composition of Foods series. [ABSTRACT FROM AUTHOR]
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