1. World Egg Day was launched in 1996 by the International Egg Commission to raise global awareness of the nutritional benefits of eggs and promote their consumption. 2. Eggs are highly nutritious, containing important proteins, vitamins, minerals, and other nutrients. They are particularly rich in choline and lutein/zeaxanthin, which are essential for brain and eye health. 3. Research shows that regular egg consumption is not associated with increased heart disease risk and may even help reduce the risk of age-related macular degeneration and cataracts.

1. Dr C. Vasu, Biomin World Egg Day2010

2. Concept Union of Producers and Consumers Awareness among consumers

3. World Egg Day – Why? Hatched by the IEC (International Egg Commission) To assist worldwide egg marketers to raise awareness among consumers of the benefits of eggs. To focus consumer attention on the excellent nutritional value of eggs.

4. World Egg Day Launched in 1996 at the International Egg Commission (IEC) Vienna conference. Second Friday of October will be the World Egg Day. In 2010 – 8thOct

5. Programs To announce the commencement of promotional campaign. In Austria, a colorful air baloon bearing the phrase ‘an egg a day is okay’. In China, Awareness of the ‘Healthy egg’. In Mauritius 2 giant omelets using 10,000 eggs were prepared and given to underprivileged people as part of ’Egg for Life’ campaign.

6. Egg Industry in India Third in world Population &Egg Production

7. 3rd in Production,Per Capita consumption… ?

8. Egg Consumption (Kg/Person/Year)

9. Egg Consumption (Kg/Person/Year)

10. Reasons ?

11. Know about your Eggs

12. NUTRIENT DENSE EGGS Two Large Eggs = 155 calories 6% food energy 20% protein 53% essential AminoAcids 30% riboflavin 12% vitamin A 16% vitamin B12 12% folate 12% vitamin D 16% phosphorous 8% vitamin B6 34% selenium 8% iron 8% zinc 6% vitamin E

13. Egg Protein Unbeatable package of versatility and top quality protein at an affordable price. The proteins in eggs are important in the development of brain &muscles and have a key role in disease prevention. All the important amino acids, the building blocks of body protein are found in an egg in the right proportions for the body’s needs.

14. Egg Nutrition 75 calories of energy / Egg Adequate quantities of Vitamins A, B6, B12, Folic acid, Iron (Fe), Phosphorus and Zinc (Zn)

15. Egg Fat 2/3rd of Egg fat is of the healthy unsaturated type. This fat helps the body to absorb nutrients such as Vitamins A, D, E and K.

16. Egg Nutrition Suitable food for any time of the Day. Eating egg is suitable for all age groups esp. Children, Pregnant and Lactating Women.

17. Egg Choline The Yolk is the excellent source of choline , a nutrient considered essential for Human Health. It can be required for the formation of brain tissue and memory. Play a major role in preventing Heart Disease.

18. Egg Lutein and Zeaxanthin Lutein and Zeaxanthin are 2 newly recognized nutrients. Daily consumption significantly lower the risk of age related macular degeneration (AMD), a leading cause for blindness affecting people of old age. Also less likelihood of cataract.

19. WHAT IS CHOLINE? Egg lecithin (phosphatidylcholine) is made up of glycerol, fatty acids, phosphate and choline. Choline is important in nerve cell transmission, source of acetylcholine. Plays important roles in brain development, memory and Alzheimer’s disease.

20. CHOLINE & DEVELOPMENT Pregnancy: large amounts of choline delivered to fetus and newborns have high plasma choline levels (7-fold). Lactation: high choline content in breast milk

21. CHOLINE & THE BRAIN Studies suggest that dietary intake of choline early in life can diminish the severity of memory deficits in aged animals. Critical periods for cholineenhancement of memory Embryonic (12-17 d) Postnatal (16-30 d)

23. decreased programmed cell death

25. AGE-RELATED MACULAR DEGENERATION (AMD) Normal Vision AMD Late-Stage AMD

26. LUTEIN AND AMD RISK

27. EGGS & CAROTENOIDS Studies indicate that dietary lutein and zeaxanthin help preserve the health of the aging eye against macular degeneration and cataracts. Addition of 1.3 egg yolks per day to the diets of 11 middle-aged subjects: - increased plasma lutein [38%] - increased plasma zeaxanthin [128%] Handelman et al. 1999. Am J Clin Nutr 70:247-251.

28. LUTEIN BIOAVAILABILITY

29. EGGS AND CATARACTS Data from the Beaver Dam Eye Study indicated that egg consumption was inversely associated with cataract risk in participants who were younger than 65 when the study started. The relative risk of cataracts was 0.4 for people with the highest egg consumption versus a risk of 1.0 for those with the lowest intake.

30. LUTEIN & CHD Lutein inhibited the inflammatory response of monocytes to LDL trapped in the artery wall in vitro. Lutein supplementation reduced the size of atherosclerotic lesions in apoE knockout mice. Carotid artery thickness was unchanged in the highest quintile of plasma lutein and increased in the lowest quintile. [Dwyer et al. 2001. Circulation 103:2922-2927.]

31. EVEN MORE REASONS Feeding egg yolks at 6 months of age provides valuable source of iron for infant. Teenage girls who regularly eat eggs are less likely to develop breast cancer later in life. Egg intake related to a reduced risk of stroke in men and breast cancer in women.

32. Eggs are no longer the icon for cholesterol! Courtesy: Time Magazine, July 19, 1999

34. New Research From UCONN Shows 3 Eggs a Day Okay for Healthy Elderly People Researchers at the University of Connecticut , USA. Have shown that eating three eggs a day does not raise heart disease risk factors in healthy elderly people. Source: The Journal of Nutrition, December 2005 edition.

35. Eat more Eggs Live Better