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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Nutrient Data Laboratory » Research » Research Project #433302

Research Project: Obtaining Selected Nutrient Values for Processed Eggs and related Foods in the U.S. for the USDA Food Composition Database (ARS FooDS)

Location: Nutrient Data Laboratory

Project Number: 8040-52000-064-51-S
Project Type: Non-Assistance Cooperative Agreement

Start Date: Sep 29, 2017
End Date: Apr 30, 2018

Objective:
Obtain analytical nutrient values for selected nutrients in processed egg products (proximates, cholesterol, vitamin D [D3 and 25-hydroxyvitamin D], minerals [Ca, Na, P, Mg, Mn, Fe, Zn, Cu] plus iodine), and isoflavones using a national sampling of 6 types of processed egg products (frozen whole egg, yolks and whites and dried whole egg, yolks, and whites), and to use these nutrient values to update nutrient profiles in the USDA Food Composition Databases (ARS FooDS). Additonal related foods will be analyzed for these and other nutrients in the database. (NP107; C2, PS 2A; C3, PS 3A)

Approach:
The American Egg Board will arrange to have five processors send Samples of the 6 types of processed egg products (frozen whole egg, yolks and whites and dried whole egg, yolks, and whites to Food Analysis Laboratory Control Center at Virginia Tech (FALCC-VT). Samples of related foods will be procured through an existing contract with a sample pickup service. FALCC-VT will prepare samples for analysis using a workplan developed by NDL. Due to public health interest in cholesterol and vitamin D (D3 and 25-hydroxyviatmin D) analyses will be performed on all individual samples of the processed egg products. Other parameters (proximates, minerals and isoflavones) will be analyzed on composites of the individual samples and processors. FALCC-VT will send analytical samples for proximates, minerals, vitamin D and isoflavones to commercial labs holding contracts with USDA. FALCC-VT will analyze samples for cholesterol. Samples for related foods will be analyzed for these and other nutrients in the database as appropriate to the food item. All samples are analyzed at validated laboratories using approved analytical methods. As part of NDL’s established analytical quality control program, FALCC-VT will send quality control materials—either certified reference materials (CRM) developed by agencies such as the National Institute of Standards and Technology or control composites developed in-house along with the analytical samples. Analytical results will be evaluated, then processed and released in the ARS FooDS.