head JofIMAB
Journal of IMAB - Annual Proceeding (Scientific Papers)
Publisher: Peytchinski Publishing Ltd.
ISSN: 1312-773X (Online)
Issue: 2024, vol. 30, issue1
Subject Area: Public Health
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DOI: 10.5272/jimab.2024301.5314
Published online: 18 January 2024

Review article
J of IMAB. 2024 Jan-Mar;30(1):5314-5322
EGGS IN THE HUMAN DIET - FACTS AND CHALLENGES
Tsvetelina Vitkova1ORCID logoCorresponding Autoremail, Rositsa Enikova1ORCID logo, Milena Karcheva2ORCID logo, Plamen Saraliev3ORCID logo,
1) Department of Hygiene, Medical ecology, Occupational diseases and Disaster Medicine, Faculty of Public Health, Medical University - Pleven, Bulgaria.
2) Department of Infectious Diseases, Epidemiology, Parasitology and Tropical Medicine, Faculty of Public Health, Medical University - Pleven, Bulgaria.
3) OVO-BUL, Ltd, Pleven, Bulgaria.

ABSTRACT:
Eggs are a good source of balanced nutritional and biologically active substances - proteins, lipids, some irreplaceable nutritional components such as amino acids, polyunsaturated fatty acids, vitamins, macro- and microelements, etc. It is identified as the cheapest animal source of proteins, lipids, vitamins A, B12, riboflavin, choline, iron, zinc, phosphorus and calcium. At the same time, the dangers to human health that eggs can carry are also taken into account.
Material/Methods: The literature used is based on databases PubMed, Embase and as well as data from own studies.
Review Results: In the present review, we provide data on the importance of the composition of eggs in human nutrition are presented and the risk of their use is evaluated.
Conclusions:  The high biological and nutritional value of eggs are grounds for their use in the daily life of healthy people, without additional restrictions of cardiovascular diseases. There is a risk of food poisoning, which can be limited to acceptable levels by following good hygiene practices.

Keywords: eggs, safety, salmonellosis, food control,

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Please cite this article as: Vitkova T, Enikova R, Karcheva M, Saraliev P. Eggs in the human diet - facts and challenges. J of IMAB. 2024 Jan-Mar;30(1):5314-5322. [Crossref - 10.5272/jimab.2024301.5314]

Corresponding AutorCorrespondence to: Chief Assistant Tsvetelina Vitkova, MD, PhD, Department of Hygiene, Medical ecology, Occupational diseases and Disaster medicine, Faculty of Public Health, Medical University – Pleven; 1, Sv. Kl. Ohridski Str. Pleven, Bulgaria; E-mail: cvetelinavit@abv.bg

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Received: 01 August 2023
Published online: 18 January 2024

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