... nation's food supply. In 1996, the distribution into the marketplace of the 177.6 million eggs produced is as follows: ·53.0% - purchased at retail ·27.9% - further processed (used in the manufacturing of products such as cakes, pies, pasta, etc.) for food service, manufacturing, retail and export ·17.4% - for food service use ·1.7% - for export Cholesterol and its link to heart disease have been the biggest detriments to the egg's good name. Nutrition experts recommended a daily limit of 300 milligrams of cholesterol in order to maintain a low cholesterol level. A single egg yolk contains 200 milligrams of cholesterol thereby causing experts to suggest a 4-egg-a-week limit. Since that time, however, changes in expert opinion have come about. Recent research has shown that there are two types of cholesterol: Dietary cholesterol, the cholesterol consumed in foods and blood cholesterol, the cholesterol found in the bloodstream (also called serum cholesterol). Recent studies ...

See this essay or coursework document in full right now