The resurgence of eggs follows updated government guidelines, trending diets, and a new understand of fats and cholesterol.
Eggs from Lohmann Brown chickens are sorted inside a barn at Meadow Haven Farm, a certified organic family run farm, in Sheffield, Ill., in August 2015. By Hamza Shaban Hamza Shaban Technology reporter Email Bio Follow February 28 at 4:20 PM Americans are devouring eggs in numbers not seen in nearly five decades — about 279 per year per person, government forecasts show — continuing a four-year trajectory.
Egg consumption per capita increased more than 6 percent in 2016, the same full year under which the government dropped its caution about eating such high-cholesterol foods,as shrimp, lobster and eggs. The food recommendations were part of an influential nutrition advice book that the federal government updates every five years, to help Americans eat healthier.
According to the research arm of the U.S. Department of Agriculture, Americans reached the height of their egg consumption at the conclusion of World War II, averaging 404, or more than one a day, in 1945. It bottomed out at 229 in 1992, according to the USDA’s Economic Research Service.“This idea that eggs are healthy is really what’s driving this increase in consumption,” said Jesse Laflamme, the chief executive of Pete and Gerry’s Organics, a free-range egg producer.
Despite the government guidelines listing eggs as a nutrient-dense protein, the Food and Drug Administration’s definition for “healthy” on food labels does not apply to egg producers, because eggs exceed the agency’s criteria for fat and cholesterol. The FDA has acknowledged that public health recommendations have changed, and the agency is currently reviewing public input to update its definition of “healthy” for food labeling.
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