Faculty Publications
Document Type
Article
Publication Date
January 2015
Publication Title
Nutrients
DOI
10.3390/nu7105402
Keywords
diet, eggs, healthy eating index, Hispanic women, nutrient intake
Disciplines
Dietetics and Clinical Nutrition | Human and Clinical Nutrition | International and Community Nutrition | Nutrition
Abstract
Despite their low cost and high nutrient density, the contribution of eggs to nutrient intake and dietary quality among Mexican-American postpartum women has not been evaluated. Nutrient intake and dietary quality, as assessed by the Healthy Eating Index 2010 (HEI-2010), were measured in habitually sedentary overweight/obese (body mass index (BMI) = 29.7 ± 3.5 kg/m2) Mexican-American postpartum women (28 ± 6 years) and compared between egg consumers (n = 82; any egg intake reported in at least one of three 24-h dietary recalls) and non-consumers (n = 57). Egg consumers had greater intake of energy (+808 kJ (193 kcal) or 14%; p = 0.033), protein (+9 g or 17%; p = 0.031), total fat (+9 g or 19%; p = 0.039), monounsaturated fat (+4 g or 24%; p = 0.020), and several micronutrients than non-consumers. Regarding HEI-2010 scores, egg consumers had a greater total protein foods score than non-consumers (4.7 ± 0.7 vs. 4.3 ± 1.0; p = 0.004), and trends for greater total fruit (2.4 ± 1.8 vs. 1.9 ± 1.7; p = 0.070) and the total composite HEI-2010 score (56.4 ± 12.6 vs. 52.3 ± 14.4; p = 0.082). Findings suggest that egg intake could contribute to greater nutrient intake and improved dietary quality among postpartum Mexican-American women. Because of greater energy intake among egg consumers, recommendations for overweight/obese individuals should include avoiding excessive energy intake and incorporating eggs to a nutrient-dense, fiber-rich dietary pattern.
Recommended Citation
Sonia Sonia Vega-López, Giselle Pignotti, Michael Todd, and Colleen Keller. "Egg Intake and Dietary Quality among Overweight and Obese Mexican-American Postpartum Women" Nutrients (2015). https://doi.org/10.3390/nu7105402
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Included in
Dietetics and Clinical Nutrition Commons, Human and Clinical Nutrition Commons, International and Community Nutrition Commons
Comments
This article originally appeared in Nutrients, volume 7, 2015 and can also be found at this link: http://www.mdpi.com/2072-6643/7/10/5402