Potential of Egg as Complementary Food to Improve Nutrient Intake and Dietary Diversity
Faber M, Malan L, Kruger HS, Asare H, Visser M, Mukwevho T, Ricci C, Smuts CM
Nutrients · 17 citas
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Sin resultado de salud
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Organización sin fines de lucro
- DG Murray Trust
Según 1 financiador declarado y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2022-08-18 · Nutrients · vol. 14 · número 16 · pág. 3396
- Editorial
- Multidisciplinary Digital Publishing Institute
- Citado
- 26 citas · más que el 90% de estudios similares · 3.0× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 41 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Child Nutrition and Water Access · Breastfeeding Practices and Influences · Child Nutrition and Feeding Issues
- Palabras clave
- Niacin, Egg allergy, Animal science, Medicine, Biology, Dietary diversity, Vitamin, Allergy, Food allergy, Internal medicine, Immunology, Ecology
- MeSH
- humans, diet, communicable disease control, energy intake, eating, child, infant, covid-19
8 autores
- Mieke Faber🇿🇦 · autor de correspondenciaSouth African Medical Research Council; North-West University
- Linda Malan🇿🇦North-West University
- Herculina Salome Kruger🇿🇦North-West University
- Hannah Asare🇿🇦North-West University
- Marina Visser🇿🇦North-West University
- Tshiphiri Mukwevho🇿🇦North-West University
- Hannah Ricci🇿🇦North-West University
- Cornelius Mattheus Smuts🇿🇦North-West University
Resumen
El texto original del estudio, en el idioma en que se publicó.
The original aim was to determine the effect of egg consumption on infant growth in a low socioeconomic community in South Africa in a randomized controlled trial. Enrolment was, however, prematurely stopped due to COVID-19 lockdown regulations. The resultant small sample (egg group n = 70; control group n = 85) was followed up to assess the feasibility of egg consumption for eight months in terms of dietary intake, egg usage and perceived effects of lockdown on child feeding. Egg consumption remained low in the control group, <10% consumed egg ≥4 days/week at the follow-up points. In the egg group, egg was frequently consumed at midpoint (daily 87.1%, 4−6 days 8.1%) and endpoint (daily 53.1%, 4−6 days 21.9%). At endpoint, dietary intake of cholesterol and vitamin D was higher, and intake of niacin and vitamin B6 lower in the egg group compared to the control group. Dietary diversity was low, 36.2% of the egg group and 18.9% of the control group (p < 0.05) achieved minimum dietary diversity at endpoint. No babies developed egg allergy or sensitization, and adjusted regression analysis showed that frequency of egg intake was not related with the incidence or duration of allergy-related symptoms. This study showed that frequent egg consumption can contribute safely to complementary food for babies, especially in low- and middle-income countries.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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