Evidence supporting the use of: Egg
For the health condition: Nursing
Synopsis
Source of validity: Scientific
Rating (out of 5): 4
Eggs are a nutrient-dense food that has traditionally been included in the diets of nursing mothers around the world. However, the rationale for their use goes beyond tradition and is substantiated by scientific evidence. Eggs are an excellent source of high-quality protein, essential fatty acids (including DHA if enriched), choline, vitamin B12, vitamin D, and other micronutrients important for both maternal health and the optimal development of the breastfeeding infant. Choline, in particular, is crucial for infant brain development and is present in significant amounts in eggs. Several studies and authoritative bodies (including the American Academy of Pediatrics and the USDA) recommend adequate choline intake during lactation, and eggs are among the best dietary sources. Furthermore, the protein and fat content of eggs can help meet the increased caloric and nutritional needs of nursing mothers. There is evidence that maternal diet, including the consumption of eggs, can modestly influence the nutrient content of breast milk, especially for nutrients like choline and certain fatty acids. While eggs are not strictly necessary for successful nursing, their inclusion in the lactating mother’s diet is scientifically validated as a way to support maternal nutrition and, by extension, infant health. It is important to note that eggs are a common allergen, so dietary recommendations should consider individual tolerance and family allergy history.