The nutritional composition of South African eggs

Satnples of hens' eggs produced throughout South Africa during the winter and summer of 1990 were analysed for nutrient content to obtain representative values for inclusion in food tables intended for local use. Proximate analyses and vitamin, mineral, fatty acid and amino acid determinations were carried out on all the samples. When the analysed values obtained for whole eggs, egg yolks and egg whites were compared with values listed in the Research Institute for Nutritional Diseases food tables, a number of differences were found. With regard to the inclusion of eggs in diets in general, the cholesterol content of whole eggs was found to be 23,5% lower and the total fat and saturated fatty acid contents 9% and 10% lower, respectively, than the listed values.The eggs were found to be rich sources of protein of animal origin, all the essential amino acids, thiamine, riboflavin, pantothenic and folic acids, vitamin B12 , biotin, vitamin D1, vitamin E and phosphorus. Eggs are readily available and inexpensive and should be included in the diets of young children, adolescents, pregnant and breastfeeding women, adults, the elderly and particularly those ofall ages who are undernourished

The lack of food intake data and the consequences thereof

Generally, South African researchers working in the fields of nutrition and dietetics collect food intake data as a first step towards determining the nutritional status of various populations. However, on publication, the majority of the results obtained from these studies are expressed in terms of nutrient intake, whereas food intake data are either not included, or are presented in non-uniform formats. Subsequently, other researchers who wish to determine what foods South Africans are eating are not able to access food intake data from existing studies. For example, if the Food-Based Dietary Guidelines (FBDG), which are expressly based on food, and not nutrient intakes, are to be revised regularly as stipulated by the World Health Organization (WHO), very little additional food intake data from the decade following publication of the first FBDG in 2001 would be available for adult South Africans. It is probable that the consumption of certain foods may have increased because of urbanisation and Westernisation of large sectors of the population. Conversely, economic factors, including the present recession, household food insecurity and poor food choices, may have reduced the intake of nutrient-dense foods in the past decade. The present review describes the disparity in reporting of food intake data, and deficiencies in making data that are available in electronic storage systems accessible to researchers working in the fields of public health nutrition, food production and utilisation, community nutrition and education. The creation of a working committee to make food intake data more accessible is proposed