Modeling the Substitution of One Egg Increased the Nutrient Quality of Choline and Vitamin D in Exemplary Menus

This study models the nutritional and cost effects of substituting one egg for another protein source in four exemplary dietary patterns relevant to adolescents: Healthy U.S.-Style (HUSS), DASH, Harvard Healthy Eating Guide, and Vegetarian U.S.-Style (HVEG). The substitution resulted in significant increases in choline and vitamin D scores across all menus and did not increase the overall cost. Eggs, which are rich in bioavailable nutrients, are shown to improve micronutrient density without compromising affordability. The findings suggest that including eggs in adolescent meal plans could help address nutrient inadequacies in vitamin D and choline.

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