UGA researchers to determine the effects of egg consumption on children
Increasing the consumption of healthy foods in children is a worldwide challenge that can be addressed, in part, through the development of more functional food products. While past studies have shown the benefits of dairy consumption on skeletal strength, less is known about the effects of egg intake on children’s bone.
Additionally, because eggs contain a high concentration of choline—a precursor of acetylcholine that crosses the blood-brain barrier—egg consumption may also improve attention and memory in children.
To study these effects, a $564,302 grant from the American Egg Board will fund a two-year research study—led by principal investigator Richard Lewis in the Department of Foods and Nutrition—to determine if eating egg-rich formulated food products can improve bone strength and cognitive function in obese and normal weight children between the ages of 9 to 13 years old.
“I think it’s important to mention that it’s biologically plausible for egg consumption to act on brain nerves and improve cognitive functions in kids whose brains are developing,” said Patrick O’Connor, a professor in the Department of Kinesiology and co-principal investigator on the project. O’Connor will guide the study’s cognitive assessments by conducting various tests and evaluations.