Eggs Have Better Protein Quality Than Toast and Hash Browns
Author Information
Author(s): Fanelli Natalia S., Martins Juliana C. F. R., Stein Hans H.
Primary Institution: University of Illinois, Urbana, IL, USA
Hypothesis
The digestible indispensable amino acid score (DIAAS) in eggs is greater than in breads or potatoes.
Conclusion
Cooked eggs are excellent quality proteins for children and adults, while breads have low protein quality.
Supporting Evidence
- All cooked eggs had greater DIAAS compared to breads and hash browns.
- Hash browns had greater DIAAS than both breads.
- All combined meals had DIAAS greater than 75.
Takeaway
Eggs are really good for you because they have lots of important building blocks your body needs, especially when compared to bread and potatoes.
Methodology
Nine pigs were fed different diets containing eggs and breads to measure the digestibility of amino acids.
Limitations
The study was conducted on pigs, which may not fully represent human digestion.
Participant Demographics
Nine ileal cannulated gilts (female pigs) with an average weight of 51.1 kg.
Statistical Information
P-Value
p<0.001
Statistical Significance
p<0.001
Digital Object Identifier (DOI)
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