Lower levels of cholesterol measured in eggs

New data issued by the United States Department of Agriculture (USDA) reports the cholesterol content of eggs has dropped significantly since levels previously measured in 2002.

The USDA recently reviewed the nutrient composition of standard large eggs and results show the average amount of cholesterol in one large egg - or its 50g equivalent within the further processed egg ingredient category - is 185 mg, or 12% lower than recorded in 2002.

The analysis also reported that large eggs now contain 41 IU of vitamin D, an increase of 64% over the last recorded analysis.

"Positive nutritional news about eggs continues to bolster their image in the eyes of consumers," says Mitch Kanter, PhD, Executive Director of the Egg Nutrition Center, Park Ridge, Ill. "And these same consumers are already tuned into more natural ingredients on food labels. This news about the lower cholesterol levels and increased vitamin D in eggs can only benefit formulators already relying on further processed eggs for their impressive range and performance as highly functional ingredients."

Researchers state one possible explanation for the lower cholesterol content of eggs could relate to nutritional improvements in poultry feed. The high-quality, nutritionally balanced diet of feed is made up mostly of corn, soybean meal, vitamins and minerals.