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Nutritional Contribution of Eggs to American Diets

Won O. Song, PhD, MPH, RD and Jean M. Kerver, MS, RD

Food and Nutrition Database Research Center, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan



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  		Fig. 1. Effect of frequency of egg consumption on serum cholesterol (mg/dL). {blacksquare} <= 1 egg/week, {square} 2–3 eggs/week, >= 4 eggs/week. *=significant effect at p < 0.05; **=significant effect at p < 0.01.

 




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