Eggs significantly increased growth in young children and reduced their stunting by 47 percent, finds a new study from a leading child-nutrition expert at the Brown School at Washington University in St. Louis. This was a much greater effect than had been shown in previous studies.<\/p>\n
\n\u0093Eggs can be affordable and easily accessible,\u0094 said Lora Iannotti, associate professor and lead author of the study. \u0093They are also a good source of nutrients for growth and development in young children,\u0094 she said. \u0093Eggs have the potential to contribute to reduced-growth stunting around the world.\u0094
\nIannotti and her co-authors conducted a randomized, controlled trial in Ecuador in 2015. Children ages 6-9 months were randomly assigned to be given one egg per day for 6 months, versus a control group, which did not receive eggs.<\/p>\n
Eggs were shown to increase standardized length-for-age score and weight-for-age score. Models indicated a reduced prevalence of stunting by 47 percent and underweight by 74 percent. Children in the treatment group had higher dietary intakes of eggs and reduced intake of sugar-sweetened foods compared to control.
\n\u0093We were surprised by just how effective this intervention proved to be,\u0094 Iannotti said. \u0093The size of the effect was 0.63 compared to the 0.39 global average.\u0094
\nEggs are a complete food, safely packaged and arguably more accessible in resource-poor populations than other complementary foods, specifically fortified foods, she said.<\/p>\n
\u0093Our study carefully monitored allergic reactions to eggs, yet no incidents were observed or reported by caregivers during the weekly home visits,\u0094 Iannotti said. \u0093Eggs seem to be a viable and recommended source of nutrition for children in developing countries.\u0094<\/p>\n
Washington University in St Louis
\nhttp:\/\/tinyurl.com\/ydxvjrps<\/p>\n","protected":false},"excerpt":{"rendered":"
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