ROLE OF POULTRY MEAT AND EGG PRODUCTS IN IMMUNITY BOOSTING AGAINST VARIOUS TYPES OF DISEASES
Authors: Sarita1, Mamatha2 S.P., Arun Kharate3
- Sarita, Assistant proffessor Dept. Of VPB, Veterinary College Bidar
- Mamatha, Assistant proffessor Dept. Of VPH, Veterinary College Bidar
- Dr. Arun Kharate Associate proffessor (I/C) Dept. Of VPH, Veterinary College Bidar
Email: Saritapasara@gmail.com Contact no- 8884722058
:msp89353@gmail.com Contact no- 6361126643
: kharatearunvet@gmail.com
Abstract:
The best sources of high-quality protein are poultry meat and eggs, which are desperately requiered by the many millions of people who live in poverty. They offer valuable vitamins and minerals in addition to high-quality protein. The absence of taboos surrounding eggs and poultry meat is a significant benefit over meat from other livestock. Even though they have been linked in numerous studies to problems connected to high cholesterol, they can still help protect against a variety of lifestyle diseases if they are included in a healthy diet.
Keywords : Egg, Meat, Vitamins and Minerals
NUTRITIONAL QUALITY OF POULTRY MEAT:
Although the nutritional quality does not differ significantly between different species, the protein content of most meat lies between 15% to 35%, depending on the water and fat content of the product.They contain unsaturated lipids (primarily found in the skin and easily removed), B-group vitamins (primarily thiamine, vitamin B6 and pantothenic acid), minerals (like iron, zinc, and copper), and highly digestible proteins of good nutritional quality. Poultry meats are distinguished by having a balanced nutritional composition. These meats can be optimally absorbed into the diet at all ages due to their high biological-value protein, vitamin, and mineral content in combination with a low fat content (most of which is constituted of unsaturated fatty acids).
NUTRITIONAL QUALITY OF POULTRY EGGS:
A typical egg would provide roughly 6.5g of protein, 15% of vitamin B6, 10-20% of folate, and a similar amount of total, saturated, and polyunsaturated fatty acids to an adult’s daily average energy intake. Eggs included higher concentrations (20–30%) of the vitamins A, E, and B12. Although the percentage is relatively low in eggs, both n-6 and n-3 polyunsaturated fatty acids are significant components of our diet. Following meat (20%) and seafood (71%), eggs were shown to be the third most significant source of n-3 PUFA (6%), according to a recent Australian study (Meyer et al., 2003). Eggs are a strong source of protein with a high biological value and contain around 75% water. The egg protein quality is frequently used as the benchmark for evaluating the protein content of all other foods. A significant source of iron, phosphorus, trace minerals, the fat-soluble vitamins A, D, E, and K, as well as several of the water-soluble B vitamins, eggs are also a good supply of vital unsaturated fatty acids (linoleic 18: 2n6), oleic acid, a monounsaturated fatty acid, and trace minerals. Despite being a powerful source of vitamin D, eggs are deficient in calcium and devoid of vitamin C.
For people of all ages, eggs offer a special, well-balanced source of nutrients. Hard boiled egg yolk was a significant additional source of iron for young babies before the development of modern baby meals. Precooked infant cereals, strained meats, and canned egg yolks are now available as iron-enriched alternatives that are also more practical. Hard boiled egg yolks are still more desirable supplement for infants. Eggs are a great diet for young children and teenagers since they considerably contribute to the body’s nutrient needs during rapid growth. Large, whole raw eggs and boiled eggs have essentially the same composition, however scrambled eggs differ slightly because of the potential addition of milk and fat during preparation. Despite making up slightly more than one-third of the edible section, the yolk contains 78% of the egg’s calories, all or most of the fat, calcium, phosphorus, iron, zinc, vitamins B6, B12, and A, folic acid, pantothenic acid, and thiamin, and only about half of the protein and riboflavin. More than half of the total protein and riboflavin are in the white, despite the fact that protein and riboflavin are less concentrated in the white due to the white’s nearly two-to-one ratio to the yolk. Fatty acid composition of the egg yolk is easily modified by adding fat to diet of the hen. Vitamin and trace mineral values can also vary greatly when rations are heavily modified with a particular vitamin or mineral.
POULTRY MEAT AS IMMUNE BOOSTER:
Iron deficiency in vegetarian children can result in a drop in immunoglobulin levels, with inferior immune defenses compared to meat eaters, according to the analysis of blood immunoglobulin levels in omnivore and vegetarian children. The consumption of energy, zinc, copper, and vitamin B6 are also associated to immunological response, in addition to iron. All of these nutrients are found in high quantity and bioavailability in meat, which vegetarians don’t eat. Due to this, there are disparities between vegetarians and omnivores in how these nutrients affect antibody levels, with vegetarian children having lower levels of antibodies.
The number of white blood cells and red blood cells, as well as the concentrations of neutrophils, monocytes, eosinophils, lymphocytes, and basophils—all cells implicated in the antibody response—have all been found to be significantly lower in those who avoid eating meat and fish, including adults, older people, and children. The investigation of immune function found poorer phagocytic activity, which is a lesser capacity of the cells to ingest and eradicate foreign things such as viruses and bacteria, decreasing the likelihood that they will be able to fight off infections. This could be because vegetarian diets are deficient in crucial nutrients, such as proteins, which build enzymes and antibodies, the “soldiers” that fight for our bodies. Also, other micronutrients that intervene in the basic biochemical reactions of the immune system, such as iron, calcium, magnesium, copper and zinc, which are poorly bio available in plant-based diets, but are crucial in supporting immune defences.
Even a clinical study by the University of Graz found that vegetarians have a lower quality of life and are more likely to get sick than omnivores, with higher rates of allergies, asthma, diabetes, migraines, osteoporosis, heart disease, mental disorders like anxiety and depression, eating disorders, and tumors. This proves once more that giving up meat and fish is not at all advantageous. Because white meats like chicken and turkey are high in vitamin B6, which is essential for the production of new, healthy white and red blood cells as well as an important link in the basic biochemical immunity chains, they strengthen immune defenses as well as red meats like beef and pork. Also, the content in essential omega 3 fatty acids, particularly DHA, which is found in higher concentrations in the breast milk of women who eat meat and can therefore pass it on to the infant, is crucial. DHA boosts the effectiveness of white blood cells and the ability of the child to defend himself. Because of this, beef is the ideal immune system supporter, strengthening not just the body’s defense against foreign invaders but also lowering the inflammation that follows, minimizing harm and enhancing function. Therefore, eating meat can make a difference, strengthening us against diseases and arming us to fight against daily external aggressions because of its distinctive density.
Although poultry meat as a whole does not protect against infectious diseases, it can assist to avoid or lower the risks of diseases linked to a sedentary lifestyle. Consuming poultry meat as part of a balanced diet can help you manage your weight or fight obesity. Numerous prospective studies show a significant association between eating poultry meat at the prescribed amount and a lower chance of acquiring cardiovascular illnesses, including associated risk factors like obesity and insulin resistance, as well as tumors.Substituting red meat with poultry meat in diet was found to significantly reduce coronary risk. Red meat contain saturated fats, cholesterol, and heme iron which are often associated with atherosclerotic process, cardio-vascular risk factors and chronic diseases such as hypertension, hypercholesterolemia, endothelial dysfunction, insulin resistance and Type II Diabetes. Similarly, a dietary pattern comprising a high poultry intake, along with whole-grain cereals, fish, fruit, and vegetables, and a decrease in red meat consumption, processed foods, starches, and simple sugars seems to be effective in the management of the disease. Consumption of fresh meat was found to be more safer as they reduce the risk of formation of heterocyclic amines and polycyclic aromatic hydrocarbons during processing such as smoking. These compounds are often associated with the risk of coronary artery disease, diabetes mellitus and cancer.
Numerous studies had reported eating animal meat lead to an increased risk of developing cancer. However, eating poultry meat is safer than eating red meat since it contains fewer carcinogens including saturated fats, heme iron, salt, and N-nitroso compounds. A diet high in chicken and turkey meat has been linked in an Italian study to a lower risk of oesophageal cancer. In general, switching from red to poultry meat could reduce breast cancer risk by about 17%, and by 24% in postmenopausal women. A meta-analysis found that eating a lot of fowl may cut your risk of lung cancer by about 10%. According to WHO, “the human population benefits greatly from poultry meat and eggs, which provide food containing high-quality protein, and a low level of fat with a desirable fatty acid profile”. Moreover, poultry meat consumption also contributes to the overall quality of the diet in specific ages and conditions. Well-cooked lean meats (e.g. chicken and turkey) are to be privileged during pregnancy. Baby foods containing these meats are easily digestible and characterized by a low allergenicity.
POULTRY EGG AND EGG PRODUCTS AS IMMUNE BOOSTER:
It is well known that eggs are a functional food since they include a number of bioactive substances that can affect both pro- and anti-inflammatory pathways. It’s interesting to note that diverse groups, including those categorized as healthy, overweight, metabolic syndrome-afflicted, and type 2 diabetic, respond differently to the effects of egg consumption on inflammation. Egg eating has been linked to increased satiety in adolescents and young adults. Additionally, it has been demonstrated that eating eggs improves the ex vivo cholesterol-accepting ability of serum from lipid-loaded macrophages and increases HDL-phosphatidylethanolamine concentration in people with metabolic syndrome. In people with well-controlled T2DM, the anti-inflammatory effects of eggs may be beneficial.
In addition to vitamins, carotenoids, minerals, and trace elements, chicken eggs also contain significant amounts of egg-white proteins like ovotransferrin, either in its natural state or as a hydrolytic peptide, ovomucoid and ovomucoid hydrolysates, ovomucin hydrolysates, and derived peptides, as well as egg yolk proteins like phosvitin. The majority of these molecules have been produced in vitro, although some tests carried out on a pig model have shown that proteins obtained from egg yolk have a positive impact on lowering the production of pro-inflammatory cytokines. Egg white lysozyme’s ability to prevent tumor growth has been demonstrated in numerous experiments utilizing artificial tumors. Immunopotentiation is essentially how it works. Ovomucin (beta subunit) and peptides generated from ovomucin also demonstrated anti-tumor activity through cytotoxic effects and immune system activation.
Additionally, hydrolytic peptides from ovotransferrin and egg tripeptides’ anticancerous effects have been documented. Numerous egg proteins may have immunomodulatory properties. Egg-white lysozyme stands out among them as a potential therapy for inflammatory bowel illness. The majority of peptides produced from eggs with anti-hypertensive properties have inhibitory effects on the ACE. Angiotensin I is processed and activated by this enzyme to become the active vasoconstrictor angiotensin II. Ovotransferrin and egg white hydrolysates are two examples of yolk-derived peptides with antihypertensive properties.
CONCLUSION:
Poultry meat and eggs serve as a good source of energy and also has a great potential to serve as immune booster against various diseases. However, there are many unexplored effects of poultry meat and egg products which needs to be given a serious thought.
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