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Cracking the Egg Potential During Pregnancy and Lactation

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This paper sets forth a nutritional rationale why eggs, and interventions to provide more eggs to at-risk  pregnant and lactating women, in addition to iron and folic acid  supplements, may be a sensible strategy to reduce neonatal deaths and stunting. Eggs provide a balanced source of energy and protein as well as essential fatty acids and a large range of vitamins, minerals, and other bioactive compounds that could likely improve nutrition during pregnancy and birth outcomes. Eggs have great potential to improve nutrition among vulnerable populations living in resource-poor settings. Eggs are also likely to be especially important in
vegetarian populations. Maternal consumption of eggs during lactation can also enhance the breast milk content of certain nutrients and thus potentially contribute to child nutrition and development when children are breastfed. Nevertheless, egg consumption is relatively low among women of reproductive age.

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Key Details

Year 2016
Authors Dr Chessa K Lutter, Lora L Iannotti, Christine P Stewart
Language English
Keywords
DOI https://doi.org/10.52439/GDGQ8565
DOI Number 10.52439/GDGQ8565
ISBN
ISSN

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