Feeding Eggs to Infants could Improve Biomarkers Related to Brain Development

Early introduction of eggs significantly improved linear growth and reduced stunting among infants who were introduced to eggs beginning at 6 months.

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Eggs have been consumed throughout human history, but the full potential of this nutritionally complete food has yet to be recognized in many resource-poor settings around the world. Now a new study by the Brown School at Washington University in St. Louis suggests that feeding eggs to infants could provide them with key nutrients for better brains.

Scientists found that infants who were introduced to eggs beginning at 6 months showed significantly higher blood concentrations of choline, other biomarkers in choline pathways, and docosahexaenoic acid (DHA).

Choline (a supplement that demonstrates vitamin B) and DHA (an omega-3 unsaturated fat that fills in as a basic segment of the cerebrum) assume fundamental parts in a baby’s mental health and capacity.

Lora Iannotti, associate dean for public health, said, “Like milk or seeds, eggs are designed to support the early growth and development of an organism and are, therefore, dense in nutrient content.”

“Eggs provide essential fatty acids, proteins, choline, vitamins A and B12, selenium and other critical nutrients at levels above or comparable to those found in other animal food products, but they are relatively more affordable.”

“Eggs deliver their nutrients in a holistic package, or “food matrix,” which improves absorption and metabolism.”

The study, “Eggs Early in Complementary Feeding Increase Choline Pathway Biomarkers and DHA: A Randomized Controlled Trial in Ecuador,” was published this month in the American Journal of Clinical Nutrition.