[Consumption of eggs may prevent vitamin D deficiency in schoolchildren]

Vitamin D is essential for the prevention of several chronic diseases. Although it can be synthesized at skin, this source is not always sufficient to meet their needs and the consumption of foods rich in it, such as egg, could be very beneficial in individuals who are at risk of deficiency.

To study the relationship between vitamin D status and daily consumption of eggs in a group of schoolchildren.

A total of 564 school children between 9- 12 years of the Community of Madrid were included. Food consumption and energy and nutrients intake (including eggs and vitamin D), were determined using a food intake record for 3 days. Body weight and height were measured and body mass index calculated. Total cholesterol, lipoprotein, triglycerides and serum vitamin D were analyzed.

The mean consumption of eggs was 32.7 ± 20.9 g/day (less than 0.5 egg/day recommended in the 36,3% of the schoolchildren). Schoolchildren were divided according to their consumption of eggs: ≥?0.5 egg/day or < 0.5 egg/day (SH and IH groups, respectively). Vitamin D intake and serum levels were significantly higher in the SH group than in the IH. In addition, the former had lower risk of moderate vitamin D deficiency (< 50 nmol/L) (OR = 0.41 (0.19 to 0.88), P = 0.022). No significant differences between groups in relation to total cholesterol and triglycerides were observed.

It is necessary to promote the consumption of at least 0.5 egg/day among children because of their high amount of vitamin D, which could prevent health problems.