The chicken egg is one of the most complete and accessible food that exist in the world. It has multiple benefits and characteristics that make it an optimal protein source for millions of people.

World egg production

Currently, the chicken egg is one of the most produced foods of animal origin on the planet. Proof of this is the current 76.7 million tons of eggs that are produced globally. Of these, the country of China brings 32% to the market, with approximately 466 billion eggs. After the Asian country, the largest egg producers in the world are the European Union, the United States, and India, which makes the 60% of the total production.

In terms of consumption, the market figures indicate that each person consumes 161 eggs per year. However, this average is approximated since there is a notable disparity between countries. An example is the average consumption in China of 255 eggs per capita/year, which contrasts with India, where only 76 eggs are consumed per capita/year.

The South American consumption panorama of the last three years is indicated below:

Table 1. Chicken egg consumption per capita per year in South America.

Regarding its presentation, in the world, the egg is consumed whole in 83%, in liquid presentation 14% and its dehydrated form 3%. Due to the aforementioned data, eggs are one of the most nutritious foods for millions of humans in the world, contributing substantially to the security and food sovereignty of dozens of countries.

Nutritional properties of the egg

Studies published in recent years have demystified many misconceptions about the egg. It is currently recognized by FAO as one of the most complete foods that exist among the derivatives of animal origin. Diet that includes the egg as its basic food is widely recommended. The nutritional elements provided by the consumption of chicken eggs are mentioned below.

• Protein intake

The egg provides high-quality protein with good bioavailability, thus being a great source of nutrients for various stages of human life. A 60-gram egg provides 3.5 grams of total protein. Most of the protein is ovalbumin and is predominantly in the egg-white.

Other characteristics associated with the consumption of egg protein are:

• Egg proteins favor the development of the embryo and fetus by better nourishing the mother who consumes it.
• Excellent protein source for athletes and the elderly to gain and maintain muscle mass
• Egg protein increases bone mineral density in older women
• Its protein intake has a great satiating capacity, promoting healthy weight loss and being an excellent option for breakfast.
• It has many essential amino acids, which are not produced by the body and must be obtained from the diet. The following table illustrates the amino acids it provides and their respective amounts.

• Content of lipids (fats)

The chicken egg provides about 75kcal per unit. It has many lipids necessary for daily consumption for people. Chicken eggs are one of the foods of natural origin with the least saturated fat. It also has an acceptable ratio between unsaturated and saturated fatty acids. Other important characteristics of the lipid content of the chicken egg are:

• Fats are only present in the egg yolk.
• The egg does not have trans fats (considered harmful to health).
• Regarding the content of fatty acids, the egg has:
  • Monounsaturated fatty acids 3.6%
  • Polyunsaturated fatty acids 1.6%.
  • Saturated fat 2.8%
• The chicken egg has a high content of phospholipids that favor the absorption of blood cholesterol, thus reducing its levels.
• Lectin: it is a protein present in the egg, which has been found to have a hypocholesterolemic and antiteratogenic effect. In other words, it helps lower blood cholesterol and prevents the formation of atheromas (plaques in the arteries).

• Vitamins and minerals

Another benefit of chicken egg is the contribution of minerals and vitamins, essential components of the body, and balanced nutrition. As for the minerals provided, there are calcium, magnesium, phosphorus, potassium, selenium, and iron (non-heme).

Regarding vitamins, chicken eggs provide:

• Choline: it is the precursor of acetylcholine, a vital neurotransmitter in the body, involved in the formation of the nervous system and memory processes
• Vitamin A and carotenoid pigments: these are components that promote good visual health.
• Vitamin B2 (Riboflavin): plays a role in normal growth and the formation of red blood cells.
• Vitamin B7 (Biotin): has a key role in the health of the skin and the metabolism of organic molecules.
• Vitamin B12 (Cobalamin): essential for the functioning of the brain, nervous system, and blood formation.
• Vitamin D, E, K: they are fat-soluble vitamins that are united in the fat portion of the egg and participate in multiple vital processes.

Many of these vitamins have an antioxidant effect, that is, they have properties which act as protectors of the cardiovascular system.

Recommendations for egg consumption

1. The cholesterol myth: in the 90s some researchers were alarmed by the cholesterol content in eggs. However, currently, new research and meta-analysis have changed this paradigm. Today, various associations of cardiovascular diseases consider the egg as a beneficial food and it does not present any cardiovascular risk. Its high content of antioxidant elements positions it as a nutritious and protective food for the cardiovascular system. On the other hand, its high content of phospholipids even manages to control blood cholesterol levels. Healthy egg consumption is reported to be one daily per person. Besides, various recommendations comment that blood cholesterol control should be done in other food sources (ultra-processed, fried, etc.).
2. Freshness of the egg: the raw egg can be submerged in water and when floating, it will indicate that it is fresh.
3. Shell: eggs that do not have cracks or broken parts in the shell should be eaten; it should not have adhering stool; neither should the egg be washed. The shell is the natural barrier to the food content inside the egg; If washed, this barrier opens pores where microorganisms enter.
4. Conservation: it is advisable to store the eggs in a cool environment between 7 and 15 ° C.
5. Preparation: the containers used for the eggs must be unique for this and not be used for other culinary processes.

Recommendations for the egg producer

1. Production model: the best model to produce chicken eggs must be chosen, considering the economic, geographical, and technical condition of the farm concerned.
2. Choice of breeds: the breeds or lines of laying hens should be made according to the conditions of the area.
3. Animal welfare: the latest studies suggest that ensuring the welfare of laying hens is reflected in increases in egg production and long-term cost reduction.
4. Technology and research: it should be advocated to implement technological tools in poultry productions that make all processes more efficient.
5. Incentives: policies must be built in each country that generate interest and favor productive systems with laying hens.
6. Education: implementing pedagogical and educational tools in producers, opens the doors to greater commercialization of their products and the improvement of the egg market.

Conclusions

The chicken egg is one of the most complete foods that exist in the world. Its nutritional contribution of proteins, lipids, vitamins, minerals, marks it as a very complete product of animal origin. Also, it has a high production capacity to strengthen food security and sovereignty in many countries. Regarding the world population growth, it is necessary to direct efforts towards the optimal production and conscious consumption of chicken eggs, spreading all its benefits for human health.

Referencias:

• El Telégrafo, (2017). El ecuatoriano consume 165 huevos al año. En línea: https://www.eltelegrafo.com.ec/noticias/economia/8/el-ecuatoriano-consume-165-huevos-al-ano
• El Mostrador, (2020). Pandemia provoca alza histórica en producción de huevos en Chile. En línea: https://www.elmostrador.cl/generacion-m/2020/10/09/pandemia-provoca-alza-historica-en-produccion-de-huevos-en-chile/  
• Caracol Radio, (2019). Cada colombiano consume 36 kilos de pollo y 303 huevos por año. En línea: https://caracol.com.co/programa/2019/12/28/al_campo/1577568668_560385.html
• Cladan, (2020). La producción de huevos mundial continúa aumentando. En línea: https://cladan.com.ar/la-produccion-mundial-de-huevos-continua-aumentando/
• Radiofides, (2019). El consumo de huevo en Bolivia alcanza a 182 unidades por persona al año. En línea: https://www.radiofides.com/es/2019/10/10/el-consumo-de-huevo-en-bolivia-alcanza-a-182-unidades-por-persona-al-ano/
• Corpmontana, (2020). Situación de la avicultura en latinoamérica. En línea: https://www.corpmontana.com/seunmontanapro/avicultura/situacion-de-la-avicultura-en-latinoamerica-resumen
• Ministerio de Agroindustria. Huevo, un alumento para aprovechar al máximo. aliolletos/HUEVO.pdf
• Sastre, A., Ortega, R., Tortuero, F., Suárez, G., Vergara, G., López, C., … & Fernández, M. (2003). El libro del Huevo. Instituto del Huevo. Madrid, España.