New research shows high-quality protein in eggs contributes to power, strength ...( Park Ridge Ill. (February 17 2009) ...)

Park Ridge, Ill. (February 17, 2009) A research review published recently in Nutrition Today(1) affirms that the high-quality protein in eggs makes a valuable contribution to muscle strength, provides a source of sustained energy and promotes satiety. High-quality protein is an important nutrient for active individuals at all life stages, and while most Americans consume the recommended dietary allowance (RDA) for protein, additional research suggests that some Americans are not consuming enough high-quality protein to achieve and maintain optimal health.(2,3,4)

Study Findings

The Nutrition Today review analyzes more than 25 protein studies and concludes that the all-natural, high-quality protein in eggs contributes to strength, power and energy in the following ways:

• Sustained energy: The protein in eggs provides steady and sustained energy because it does not cause a surge in blood sugar or insulin levels, which can lead to a rebound effect or energy "crash" as levels drop. Eggs are a nutrient-rich source of high-quality protein and provide several B vitamins required for the production of energy in the body, such as thiamin, riboflavin, folate, B12 and B6.
• Muscle strength: Dietary protein intake directly influences muscle mass, strength and function in people of all ages. One egg provides more than six grams of high-quality protein (13 percent of the Daily Value), which can help individuals build and preserve muscle mass, and help older adults prevent muscle loss. Eggs are also rich in leucine, an essential amino acid that contributes to the muscle's ability to use energy and aids in post-exercise muscle recovery.
• Gold-standard protein: The high-quality protein in eggs provides all of the essential amino acids our bodies need to build and maintain muscle mass. In fact, the quality of egg protein is so high that scientists frequently use eggs as the standard for evaluating the protein quality of oth
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