About eggs (and choline)

Choline is a nutrient required in tiny amounts for very important functions in the body.  It plays a role in metabolic pathways in the liver, including those involved in synthesis of cells and their DNA, as well as brain development and nervous system function.  While almost all foods contain some choline, the best dietary sources include eggs, meats, fish and whole grains.


In addition to choline, one whole egg also contains significant amounts of vitamins A, D and E, riboflavin, vitamin B12, niacin and folate.  Eggs also contain antioxidants such as lutein and omega-3 fats.


Brown and white eggs have the same food value.


The need for choline increases during pregnancy and lactation.  A recent study at U of Alberta concluded that:

“Choline intake is below the recommendation levels in this population and the promotion of both

egg and milk consumption may assist in meeting the daily choline intake recommendations”


The results were recently published in the British Journal of Nutrition:

Erin D. Lewis, Fatheema B. Subhan, Rhonda C. Bell, Linda J. McCargar, Jonathan M. Curtis,

Rene´ L. Jacobs, Catherine J. Field* and the APrON team

Estimation of choline intake from 24 h dietary intake recalls and contribution

of egg and milk consumption to intake among pregnant and lactating women

in Alberta.  British Journal of Nutrition (2014), 112, 112–121

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