Ruxton Carrie
Nurs Stand. 2013;27(24):41-50; quiz 51. doi: 10.7748/ns2013.02.27.24.41.e7343.
The maternal diet is believed to influence infant health, as does diet in early life following the introduction of solid foods. Eggs, commonly available and low in cost, contain nutrients that may be of benefit during pregnancy as well as during weaning. Key nutrients include vitamin D, folate, iodine, selenium and long-chain n-3 polyunsaturated fatty acids (omega-3 fatty acids). Data from a recent nutritional analysis of eggs are presented and put in context with dietary reference values for the UK. The safety aspects of eggs, including food safety and allergy, are also discussed.
人们认为，孕妇的饮食会影响婴儿健康，引入固体食物后的早期生活饮食也是如此。鸡蛋常见且价格低廉，含有在孕期以及断奶期间可能有益的营养成分。关键营养素包括维生素D、叶酸、碘、硒和长链n-3多不饱和脂肪酸（欧米伽-3脂肪酸）。本文展示了近期鸡蛋营养分析的数据，并将其与英国的膳食参考值相结合进行阐述。同时还讨论了鸡蛋的安全问题，包括食品安全和过敏方面。
