2011 Awards for Excellence

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 3 February 2012




(2012), "2011 Awards for Excellence", Nutrition & Food Science, Vol. 42 No. 1. https://doi.org/10.1108/nfs.2012.01742aaa.026



Emerald Group Publishing Limited

Copyright © 2012, Emerald Group Publishing Limited

2011 Awards for Excellence

Article Type: 2011 Awards for Excellence From: Nutrition & Food Science, Volume 42, Issue 1

The following article was selected for this year’s Outstanding Paper Award for Nutrition & Food Science

“The nutritional properties and health benefits of eggs”

C.H.S. RuxtonNutrition Communications, Cupar, UKE. DerbyshireManchester Metropolitan University, Manchester, UKS. GibsonSig-Nurture Ltd, Guildford, UK

Purpose - Advice about the role of eggs in the diet has changed several times over the decades. The purpose of this paper is to evaluate published evidence reporting associations between egg consumption, egg nutrients and health.Design/methodology/approach - The scientific literature was searched using Medline and key words relevant to eggs and egg nutrients. In addition, a new secondary analysis of the UK National Diet and Nutrition Survey (NDNS) was undertaken to examine nutritional and health differences between consumers and non-consumers of eggs.Findings - Eggs are a rich source of protein and several essential nutrients, particularly vitamin D, vitamin B12, selenium and choline. Emerging evidence suggests that eating eggs is associated with satiety, weight management and better diet quality. In addition, antioxidants found in egg yolk may help prevent age-related macular degeneration. The secondary analysis showed that regular egg consumers with a low red and processed meat (RPM) intake ate healthier diets and had a better micronutrient status than those who did not eat eggs but who had a high RPM intake. It was concluded that egg consumption, at a range of intakes, was associated with nutrition and health benefits.Research limitations/implications - More research on eggs, and egg nutrients, is needed to confirm the health benefits. Future studies should control for other dietary and lifestyle factors.Originality/value - This paper develops knowledge about egg consumption beyond cholesterol content and provides new evidence from a secondary analysis of a large national dietary database.

Keywords: Diet, Food products, Animal products, Vitamins, United Kingdom


This article originally appeared in Volume 40 Number 3, 2010, pp. 263-279, of Nutrition & Food Science

The following articles were selected for this year’s Highly Commended Award

“Low-fat diet: case study of a cardiology patient”

Tanefa A. Apekey, Anne J.E. Morris, Shamusi Fagbemi and G.J. Griffiths

This article originally appeared in Volume 40 Number 2, 2010, Nutrition & Food Science

“A systematic review of the quality, content, and context of breakfast consumption”

Barbara Ann Mullan and Monika Singh

This article originally appeared in Volume 40 Number 1, 2010, Nutrition & Food Science

“Effects of low vitamin D status in rickets and type 1 diabetes in children”

D. Papandreou, Z. Karabouta and I. Rousso

This article originally appeared in Volume 40 Number 5, 2010, Nutrition & Food Science

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