![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Abstract
Egg yolk is an obvious source of fat in our daily diet. The trend towards a reduction in fat consumption and concern over the quality of any fat that is consumed have caused a significant erosion of the previously accepted dietary image of the egg. In spite of the extensive and continuing controversy over the quality of dietary fat and the incidence of coronary heart disease, it is now widely recommended that the consumption of animal fats does not predispose to health. Parameters describing what is a healthy dietary fat have been established. Egg fat is examined with regard to these parameters and the justification for its present poor image is scrutinized. So firmly entrenched are the present views on animal fat consumption, that to rehabilitate the egg with the consumer will require a change of approach, away from the complacency of the past to a more positive approach based on attempts to change lipid parameters to align with present consumer perceptions and requirements.