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Eggs in Children and Adolescents

Woman cracking egg with child

Eggs in Children and Adolescents

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Children (1-12 years) 

Good nutrition throughout childhood is essential to fuel the growth and development occurring at this time. Establishing healthy eating habits during the younger years can also build a solid foundation for future health, development and wellbeing in adolescence and adulthood.1 

Results from the 2017-18 National Health Survey indicated Australian children are currently consuming poor-quality diets with a high intake of discretionary foods such as cakes, biscuits, chips, pastries and soft drinks.2,3 These foods are high in energy but low in nutrients. In fact, 1/3 of children aged 4 and over reported consuming soft drinks once a week. In addition, diets are also characterized by low vegetable intake and high sodium (salt) and sugar intake.2,3 

When it comes to lean meat and alternatives (like eggs), only 4.5% of children report consuming the recommended number of serves per day (which ranges from 1-2.5 serves per day depending on the age group), compared with 18% of adults. 

Nutrients of Concern 

Adequate intake of all essential nutrients is vital for health and wellbeing.4 Nutrition surveys have found Australian children have inadequate intakes of calcium and iron, highlighting them as particular nutrients of concern for this age group.3 

Table 1: Percentage of Australian children with inadequate intakes of calcium and iron

Age group Percentage with inadequate intake of calcium  Percentage with inadequate intake of iron 
4-8 years  11% boys 
21% girls 
6% boys 
11% girls 
9-11 years  46% boys 
54% girls 
3% boys 
11% girls
12-13 years  67% boys 
84% girls
3% boys 
11% girls 

Teenagers 

Teenagers (aged 13-18 years) can have irregular eating patterns, with a tendency to skip breakfast, graze constantly, have a high intake of snacks, confectionary and soft drinks, experiment with different diets, and make poor food choices.2 As nutrient requirements during adolescence are high to fuel rapid growth and development, it is essential that teenagers are eating a healthy, well-balanced diet. More than 40% of energy intakes of Australian teenagers comes from high energy, nutrient poor foods including soft drinks, burgers and chips.3 This is coupled with low vegetable intake and high sugar and sodium (salt) intakes.3 

Nutrients of Concern

Teenagers require sufficient energy and nutrient intakes to achieve normal growth and development. Adolescents have higher requirements for calcium than adults (up to the age of 51 years) and need additional kilojoules to support the adolescent growth spurt. Results from the 2011-2012 National Nutrition and Physical Activity Survey (NNPAS) show teenagers are not meeting recommended dietary intakes (RDIs) for calcium and vitamin A. Girls also have intakes of iron and magnesium below RDI levels.2 

Breakfast  

Australian research indicates 12-15% of children and adolescents skip breakfast.5 Those most likely to skip breakfast were teenage girls, in particular those from lower socioeconomic households.5 

Teenagers who skip breakfast are more likely to have lower intakes of key nutrients such as thiamin, riboflavin, calcium, magnesium and iron, with breakfast eaters tending to have a healthier diet overall.6 Improving breakfast habits may help increase nutrient intake and help contribute to good overall health and wellbeing.

Eggs have been shown to have a greater satiety index than ready-to-eat breakfast cereals or white bread, and when eaten for breakfast, eggs may reduce the amount of energy (kilojoules) consumed at lunch.7,8 A study in adolescents who frequently skipped breakfast found the consumption of a higher protein egg-rich breakfast assisted appetite control and prevented snacking later in the day.9 

Health Status 

Almost one-third (30%) of teenagers aged 14–18 are overweight or obese, with this level being similar for boys (33%) and girls (28%).3 Being overweight or obese substantially increases the risk of acute health problems and chronic disease. These health problems commonly track into adulthood. Overweight and obese teenagers are more likely to have risk factors for diabetes, cardiovascular disease and liver disease than those who are not overweight.10  

Eggs are relatively low in kilojoules, with one serve* providing only 620 kilojoules. As eggs are rich in quality protein, they may also increase satiety therefore contributing to a greater ability to manage total food intake over the day. 

Eggs, Children and Teenagers 

Eggs are a nutritious food for children and teenagers providing useful amounts of essential nutrients important for growth and development. 

US research studies have demonstrated that the regular inclusion of eggs in the diets of children and adolescents increases diet quality and intakes of a range of essential nutrients including choline, B vitamins, vitamin D and selenium as well as the antioxidants lutein and zeaxanthin. 11, 12

Table 2 lists the nutrients in eggs and their main functions. As well as the nutrients listed in the table below, eggs provide omega-3 fats and the antioxidants lutein and zeaxanthin. 

Table 2: Nutrients in eggs and main functions for children and adolescents

Nutrient  Amount in one serve of eggs (%RDI) 
Main functions 
Main Functions
Protein  12.7g (25% DI) 

Required for growth and development 

Contributes to building and maintaining healthy bones and muscles  

Vitamin A  102µg (14% RDI)  Required for normal immune function, vision and healthy skin
Vitamin B2  0.42mg (24% RDI)  Required for energy release, healthy nervous system 
Vitamin B5  1.1mg (22% RDI)  Energy production and mental performance 
Vitamin B12  0.3µg (15% RDI)   Required for energy, normal immune function and brain health 
Folate  97µg (47% RDI)  Required for immune function and brain health 
Vitamin D  8.2µg (82% RDI)  Contributes to strong bones and teeth, healthy muscles and immune function 
Vitamin E  2mg (20% RDI)  Antioxidant 
Iodine  43µg (29% RDI)  Required for brain and cognitive function 
Iron  1.7mg (14% RDI)  Supports energy levels and reduces tiredness 
Selenium  29µg (41% RDI)  Required for normal immune function 
Phosphorus  208mg (21% RDI)  Contributes to strong bones and teeth and energy release

Conclusion

Overall, eggs are a highly nutritious food that can play an important role in the diet of children and teenagers. Eggs are recommended as part of a healthy eating pattern that also includes adequate amounts of wholegrain, fruits, vegetables, dairy foods or alternatives, lean meat, fish and poultry and healthy fats. 

This statement is for healthcare professionals only.

*One serve = 2x60g eggs (104g edible portion)

For consumer-friendly information about feeding eggs to babies and children click here.

Useful links:

Australian Health Survey: http://www.abs.gov.au/australianhealthsurvey

Social Media Resources

FAQs

How many children are affected by egg allergy?

Australian data indicates that the prevalence of raw egg allergy in 12 month old infants is approximately 8.9%. Of these, 80% have been found to tolerate baked egg. It is also important to note that the majority of children grow out of their egg allergy with egg tolerance usually developing between the ages of 2 and 4 years. To find out more about feeding eggs to babies and children click here.

Should eggs be included in a child's diet?

Eggs are an ideal food for inclusion in children’s diets as they are nutritious and provide useful amounts of folate, vitamin A, vitamin D, iron, iodine and omega-3s in particular. Eggs are also a good source of quality protein for children to support growth and the immune system during this vital time of development.

Do most teenagers meet their RDIs?

Sufficient energy and nutrient intakes are essential for children and teenagers to achieve normal growth and development7. Adolescents have higher requirements for calcium than adults and need additional kilojoules to support the adolescent growth spurt, however research has shown that many teenagers have micronutrient intakes below the estimated average requirement (EAR). Key nutrients of concern in adolescents’ diets are calcium, magnesium, vitamin A, folate, iodine, zinc (males only), and iron and phosphorus (females in particular). Intakes of vitamins D and E were also below the recommended levels.

Do most teenagers eat breakfast? And could eggs play a role there?

Research from the 2010 NSW SPANS study indicates that between 30-40% of secondary school students skip breakfast38. This is a concern as research shows breakfast eaters are more able to control their weight, have better nutrient intakes, have better concentration levels and are better able to perform mental tasks throughout the morning. Eggs have been shown to have a greater satiety index than ready-to-eat breakfast cereals or white bread, and when eaten for breakfast, eggs can reduce the amount of energy (kilojoules) consumed at lunch by 29%. Research has also shown that eating a variety of foods at breakfast is associated with better mental performance in adolescence61. As eggs provide a wide range of different nutrients including protein and at least 11 different vitamins and minerals, they can make a significant contribution to teenagers’ diets.

Could eggs assist in combating overweight/obesity issues in the teenage population of Australia?

The level of overweight and obesity in Australian adolescents remains high, due to declining levels of physical activity, more screen time and the need for dietary change62. Current figures suggest just under 1 in 4 adolescents are overweight or obese with 18% falling into the overweight category and 5% being obese. Eggs are a highly nutritious food and are relatively low in kilojoules, with one serve* providing 581 kilojoules. As eggs are rich in protein, they may also increase satiety therefore contributing to a greater ability to manage total food intake over the day.

Do eggs have a positive impact on skin health or the occurrence of acne?

Some evidence suggests higher protein, low glycaemic load diets can improve symptoms of acne that is common in teenagers. As a protein-rich food, eggs lower the glycaemic load of the diet and could therefore play a role in the treatment and prevention of acne although this requires confirmation with additional research.
 

References:

  1. Schwartz, C., Scholtens, P., Lalanne A., Weenen H., & Nicklaus,S 2011. Development of healthy eating habits early in life. Review of recent evidence and selected guidelines. Appetite 57 (3): 766-807 
  2. Australian Bureau of Statistics 2018. National Health Survey – First Results. https://www.abs.gov.au/statistics/health/health-conditions-and-risks/national-health-survey-first-results/latest-release#endnotes 
  3. Australian Institute of Health and Welfare 2018. Nutrition across the life stages. Cat. no. PHE 227. Canberra: AIHW. doi:10.25816/5ebcaca1fa7e2 
  4. NHMRC 2006. Nutrient Reference Values | for Australia and New Zealand. https://www.nrv.gov.au/. 
  5. Smith KJ, Breslin MC, McNaughton SA, Gall SL, Blizzard L, Venn AJ. Skipping breakfast among Australian children and adolescents; findings from the 2011-12 National Nutrition and Physical Activity Survey. Aust N Z J Public Health. 2017 Dec;41(6):572-578. doi: 10.1111/1753-6405.12715 
  6. Fayet-Moore, F., Kim, J., Sritharan, N., & Petocz, P. (2016). Impact of Breakfast Skipping and Breakfast Choice on the Nutrient Intake and Body Mass Index of Australian Children. Nutrients, 8(8), 487. https://doi.org/10.3390/nu8080487 
  7. Kral, T. V. E., Bannon, A. L., Chittams, J. & Moore, R. H. Comparison of the satiating properties of egg- versus cereal grain-based breakfasts for appetite and energy intake control in children. Eat. Behav. 20, 14–20 (2016). 
  8. Liu, A. G. et al. The Effect of an Egg Breakfast on Satiety in Children and Adolescents: A Randomized Crossover Trial. J. Am. Coll. Nutr. 1–6 (2015) doi:10.1080/07315724.2014.942471. 
  9. Leidy HJ, Ortinau LC, Douglas SM, Hoertel HA. Beneficial effects of a higher-protein breakfast on the appetitive, hormonal, and neural signals controlling energy intake regulation in overweight/obese, "breakfast-skipping," late-adolescent girls. Am J Clin Nutr. 2013 Apr;97(4):677-88. doi: 10.3945/ajcn.112.053116.  
  10. Papanikolaou Y, Fulgoni VL 3rd. Increasing Egg Consumption at Breakfast Is Associated with Increased Usual Nutrient Intakes: A Modeling Analysis Using NHANES and the USDA Child and Adult Care Food Program School Breakfast Guidelines. Nutrients. 2021 Apr 20;13(4):1379. doi: 10.3390/nu13041379.
  11. Papanikolaou Y, Fulgoni VL 3rd. Egg Consumption in U.S. Children is Associated with Greater Daily Nutrient Intakes, including Protein, Lutein + Zeaxanthin, Choline, α-Linolenic Acid, and Docosahexanoic Acid. Nutrients. 2019 May 22;11(5):1137. doi: 10.3390/nu11051137

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