Papers published by the US National Library of Medicine show that hen eggs provide choline, folate, vitamin D, iodine, B vitamins and high-quality protein and are not viewed by national bodies as a risk factor for hypercholesterolaemia and cardiovascular disease. The review evaluated recent high-quality evidence from randomised controlled trials and observational studies. It considered new areas of interest, such as weight management, protein metabolism, allergy risk and sustainability. In several cases, eggs increased muscle protein synthesis and lowered fat mass, which could support optimal body composition. Eggs within a meal improved satiety, which could translate into lower energy intakes. Academics have realised the nutritional value of eggs. Other research has confirmed that eggs from free range, well cared for chickens have been shown to be more nutritious than those from hens in cages or locked in barns. They are lower in cholesterol and saturated fats. They are also higher in Vitamins A, D and E, Omega 3, and Beta Carotene.
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