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Sphingolipids in food and the emerging importance of sphingolipids to nutrition. Vesper H, Schmelz EM, Nikolova-Karakashian MN, Dillehay DL, Lynch DV, Merrill AH Jr. J Nutr. 1999 Jul;129(7):1239-50. Review. PMID: 10395583

Introduction: nutritional and functional roles of eggs in the diet. Applegate E. J Am Coll Nutr. 2000 Oct;19(5 Suppl):495S-498S. Review. PMID: 11022998 For years, eggs have been held up as a powerhouse of nutrition. This reputation has been due to eggs' exceptional nutrition profile as a nutrient-dense food containing high quality protein and a substantial amount of many essential vitamins and minerals. Unfortunately their position on the nutrition pedestal fell with the discovery that they are also a source of dietary cholesterol. The most recent scientific research not only returns eggs to their golden past, but elevates their position as a functional food and ultimately provides more reasons than ever to consume eggs. In February 2000, scientists convened at a conference in Amelia Island, Florida, to discuss the latest research about the role of eggs in disease prevention and the promotion of health. This supplement of the Journal of the American College of Nutrition (JACN) presents compelling scientific evidence about eggs' functional food attributes, reaffirms that eggs have a minimal effect on blood cholesterol levels and presents new research on the contribution of eggs to the American diet. For health professionals, this issue provides a new scientifically based viewpoint on eggs and their role in health and nutrition, a viewpoint that should be imparted to all consumers in an effort to ensure optimal health and well-being.