Eggs are generally purchased by consumers in the shell or as an ingredient in a prepared food. Consumption of egg products has nearly doubled since 1983, reaching 68 eggs per person by 1998. In addition to consumer demand for convenience, this increase may be in part due to changing consumer attitudes in response to new research showing eggs to contain less cholesterol than previously measured. In fact, consumption of saturated fats rather than cholesterol is more likely to raise blood cholesterol levels and the risk of heart disease. The American Heart Association, in light of these new findings, has raised its recommendation for a healthy diet to four eggs per week.
Eggs are an economical source of high-quality protein and an important ingredient in baked goods.
Vegetable sources of protein, such as soy or other beans, offer some unique potential health benefits. Vegetable proteins have been reported to lower blood cholesterol levels, help decrease blood pressure, reduce risk of certain cancers, and even ease the symptoms of menopause. In terms of the resources required to produce animal versus vegetable protein, vegetable sources of protein have been long recognized as an economical way to meet protein requirements. Vegetable sources of protein may also be significant sources of dietary fiber and folate. These nutrients help reduce risk of heart disease and cancer.