[Logo Eggs.ca]
FB  YT
  • Careers
  • FAQs
  • Français
  • Sign Up!
 Go 
 
  • Cooking With Eggs
    • All Recipes
    • Recipe of the Month
    • Quick Breakfast
    • Kids Recipes
    • Egg Handling and Storage
      • 3 Quick Ways to Cook Eggs
      • Eggs and Food Safety
      • Freshness
      • How to Store and Freeze Eggs
    • Recipe Book
    • Videos
  • Egg Nutrition
    • What's In an egg?
    • Healthy Eating
      • Healthy Eating Habits
      • How Do Your Eating Habits Compare?
      • Eggs for Healthy Eating
    • Eggs for Your Baby
    • Cholesterol
    • Egg Allergies
    • Health Professionals and Educators
      • Healthcare Professionals
      • Educators
  • Eggs for Energy
    • Get Active with Eggs
    • The Power of Protein
    • Fuel your Body with Proper Nutrition
    • Get Smart with Eggs
      • Brain Food for Kids
      • Quick and Easy Breakfast Tips
      • A Nutritional Powerhouse
    • Watch our New TV Ads
  • Promotions and Partnerships
    • FREE* Microwave Egg Cookers
    • Eggs Team Up with Postmedia Canspell
    • Eggs team up with the Canadian Breast Cancer Foundation
    • Health Check™
  • Farmers and Farming
    • Journey of the Egg
      • Down on the Farm
      • Grading Station
        • Making the Grade
        • Breaking Station
        • At the store
    • Trade
      • The WTO
      • Geneva Watch and Updates
    • Market Information
    • Food and Agriculture Organizations
      • Canadian Egg Organizations
    • How We Farm
      • Who we are
      • About Egg Farming
      • Meet Some Farmers
        • Brenda Sheffar
        • Douglas and Ian Simmons
        • Bert Harman
        • George MacLeod
        • Gilles Maguet
      • You Were Wondering About
      • The Enviroment
  • Media Centre
    • Egg Farmers of Canada
    • Program Areas
      • Food Safety
      • Industrial Products Program
      • Managing Supply
    • Brief History of Eggs
    • Trivia
    • Photo Library
 
  • Learn more
  • Learn more
  • aneggadayisok.ca
 
 
Learn more
View recipe
Take me there
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
© 2012 Egg Farmers of Canada. All rights reserved
  1. Hu FB, et al. A prospective study of egg consumption and risk of cardiovascular disease in men and women. JAMA. 1999; 281:1387-1394.
  2. Qureshi AI, et al. Regular egg consumption does not increase the risk of stroke and cardiovascular diseases. Med Sci Monit. 2007;13:CR1-8.
  3. Moeller SM, et al. The potential role of dietary xanthophylls in cataract and age-related macular degeneration. J Am Coll Nutr. 2000;19(Suppl):522S-527S.
  4. Dwyer JH, et al. Oxygenated carotenoid lutein and progression of early atherosclerosis. Circulation. 2001;103:2922-2927.
  5. Howell WH, et al. Plasma lipid and lipoprotein responses to dietary fat and cholesterol: a meta-analysis. Am J Clin Nutr. 1997;65:1747-1764.
  6. Ginsberg HN, et al. A dose response study of the effects of dietary cholesterol on fasting and postprandial lipid and lipoprotein metabolism in healthy young men. Arterioscler Thromb Vasc Biol. 1994;14:576-586.  
  7. Grundy SM, et al. Workshop on the impact of dietary cholesterol on plasma lipoproteins and atherogenesis. Arterioscler Thromb Vasc Biol. 1988;8:95-101.
  8. Vogel RA, et al. Effect of a single high-fat meal on endothelial function in healthy subjects. Am J Cardiol. 1997;79:350-354.
  9. Otten JJ, Hellwig JP, Meters LJ, eds. Dietary reference intakes: the essential guide to nutrient requirements. Washington (DC): National Academies Press; 2006.
  10. Merchant AT, et al. Interrelation of saturated fat, trans fat, alcohol intake, and subclinical atherosclerosis. Am J Clin Nutr. 2008;87:168-174.
  11. Nutrition and food issues in the aging population. Rapport, Vol. 11. No. 3 Summer 1996.
  12. Burr ML. Fish food, fish oils and cardiovascular disease. Clin Exp Hypertens. 1992;14:181-192.
  13. Burr ML, et al. Effects of changes in fat, fish and fibre intakes on death and myocardial reinfarction; diet and reinfarction trial (DART). Lancet. 1989;2:757-761.
  14. Antioxidant Vitamins and Health. National Institute of Nutrition Review No. 25 Winter;1996.
  15. Steinberg D. Antioxidants in the prevention of human atherosclerosis. Summary of the proceedings of a National Heart, Lung and Blood Institute Workshop: September 5–6, 1991, Bethesda, Maryland. Circulation. 1992;85;2337-2344.
  16. Kritchevsky D. Antioxidant vitamins in the prevention of cardiovascular disease. Nutrition Today. 1992;27:30-33.
  17. Stampfer MJ, et al. Vitamin E consumption and the risk or coronary heart disease in women. N Engl J Med. 1993;328:1444-1449.
  18. Rimm EB, et al. Vitamin E consumption and the risk of coronary heart disease in men. N Engl J Med. 1993;328:1450-1456.
  19. Brown KM, et al. Vitamin E supplementation suppresses indexes of lipid peroxidation and platelet counts in blood of smokers and non-smokers but plasma lipoprotein concentrations remain unchanged. Am J Clin Nutr. 1994;60:383-387. 
  20. Rapola JM, et al. Effect of vitamin E and beta-carotene on the incidence of angina pectoris. A randomized, double-blind, controlled trial. J Am Med Assoc. 1996;275: 693-698.
  21. Stephens NG, et al. Randomized controlled trial of vitamin E in patients with coronary disease: Cambridge Heart Antioxidant Study (CHAOS). Lancet. 1996;347: 781-786.
  22. Willett WC, et al. Mediterranean diet pyramid: a cultural model for healthy eating. Am J Clin Nutr. 1995;61(Suppl):1402S-1406S.
  23. Kafatos A, Mamalakis G. Changing patterns of fat intake in Crete. Eur J Clin Nutr. 1993;47(Suppl 1):S21-S24.
  24. de Lorgeril M, et al. Mediterranean alpha-linolenic acid-rich diet in secondary prevention of coronary heart disease. Lancet. 1994; 343:1454-1459.
  25. Ulbricht TL, Southgate DA. Coronary heart disease: seven dietary factors. Lancet. 1991;338:985-992. 
  26. Berry EM, et al. Effects of diets rich in monounsaturated fatty acids on plasma lipoproteins: the Jerusalem nutrition study: high MUFAs vs high PUFAs. Am J Clin Nutr. 1991;53:899-907.
  27. Inhibition of LDL oxidation by phenolic substances in red wine: a clue to the French paradox? Nutr Rev. 1993;51:185-187.
  28. Renaud S, de Lorgeril M. Wine, alcohol, platelets, and the French paradox for coronary heart disease. Lancet. 1992; 339:1523-1526.
  29. Sharp D. When wine is red. Lancet. 1993;341:27-28. 
  30. Rimm EB, et al. Prospective study of alcohol consumption and risk of coronary disease in men. Lancet. 1991;338:464-468.
  31. White R, Frank E. Health effects and prevalence of vegetarianism. West J Med. 1994;160:465-470.
  32. Janelle KC, Barr SI. Nutrient intakes and eating behavior scores of vegetarian and non-vegetarian women. J Am Diet Assoc. 1995;95:180-186,189.
  33. Havala S, Dwyer J. Position of the American Dietetic Association: vegetarian diets. J Am Diet Assoc. 1993;93:1317-1319.
  34. Product label information.
  35. Cholesterol Facts. Heart and Stroke Foundation of Canada Web site.   http://www.healthcheck.org/en/nutritional-information/cholesterol-facts.html. 2007. Accessed Jan 28, 2008.  
  36. Devron CA, et al. Omega-3 fatty acids – nutritional aspects. Can J Cardiol. 1995; 11(Suppl G):47G-54G.
  37. Siscovick DS, et al. Dietary intake and cell membrane levels of long-chain n-3 polyunsaturated fatty acids and the risk of primary cardiac arrest. JAMA. 1995; 274:1363-1367.
  38. Goodnight SH, Cairns JA. Therapeutic use of n-3 fatty acids for vascular disease and thrombosis. Fourth ACCP Consensus Conference on Antithrombotic Therapy. Chest. 1995;108(Suppl):302S-304S.
  39. Endres S, et al. n-3 polyunsaturated fatty acids; update 1995. Eur J Clin Invest. 1995;25:629-638.
  40. Health and Welfare Canada. Nutrition Recommendations: The Report of the Scientific Review Committee. Ottawa: Canadian Government Publishing Centre, Supplies and Services Canada;1990
  41. Ferrier LK, et al. alpha-Linolenic acid- and docosahexaenoic acid-enriched eggs from hens fed flaxseed: influence on blood lipids and platelet phospholipid fatty acids in humans. Am J Clin Nutr.1995;62:81-86.
  42. Institute of Medicine, Food and Nutrition Board. Dietary Reference Intakes for Energy, Carbohydrates, Fiber, Fat, Protein and Amino Acids (Macronutrients).  Washington, DC: National Academy Press; 2002. 
  43. Allred JB. Too much of a good thing? An overemphasis on eating low-fat foods may be contributing to the alarming increase in overweight among US adults. J Am Diet Assoc. 1995;95:417-418.
  44. Nutrition: Evolution and Trends. National Institute of Nutrition. Rapport 9, Fall 1994.
  45. Hof H, et al. When are Listeria in foods a health risk? Trends Food Sci Tech. 1994;5:185-190. 
  46. Scott, E. Food poisoning begins at home. American Society of Microbiologists Conference. New Orleans, May 1996.
  47. Pollitt E, Mathews R. Breakfast and cognition: an integrative summary. Am J Clin Nutr. 1998;67(Suppl):804S-813S.
  48. Mahoney CR, et al. Effect of breakfast composition on cognitive processes in elementary school children. Physiology Behav. 2005;85:635-645.
  49. Zeisel SH. Choline: needed for normal development of memory. J Am Coll Nutr. 2000;19(Suppl):528S-531S.
  50. Fibre up! Dietitians of Canada Web site. http://www.dietitians.ca. 2007. Accessed Jan 28, 2008. 
  51. The amino acid content of foods and biological data on proteins. Nutritional study no. 24. Rome: Food and Agriculture Organization of the United Nations;1970.
  52. School breakfast programs:energizing the classroom. Minnesota Department of Children, Families and Learning;1998.
  53. Dhurandhar, N.V. Egg breakfast enhances weight loss. Presented at Experimental Biology 2007. [Research supported by the Egg Nutrition Centre and American Egg Board.]