A new study finds out that eggs significantly increased growth and reduced stunting by 47 percent in young children.
The study was conducted by experts on child nutrition at the Brown School at Washington University in St. Louis.
“Eggs can be affordable and easily accessible,” said Lora Iannotti, lead author of the study.
“They are also a good source of nutrients for growth and development in young children,” she said. “Eggs have the potential to contribute to reduced growth stunting around the world.”
Children ages 6-9 months were randomly assigned to be given one egg per day for 6 months, versus a control group, which did not receive eggs.
Eggs increased standardized length-for-age score and weight-for-age score. Models indicated a reduced prevalence of stunting by 47 percent and underweight by 74 percent.
Children in the treatment group had higher dietary intakes of eggs and reduced intake of sugar-sweetened foods compared to the control group.
Egg is a complete food, safely packaged and arguably more accessible in resource-poor populations than other complementary foods.