Egg Proteins: Proteins which are found in eggs (OVA) from any species.Egg Proteins, Dietary: Proteins found in eggs which are consumed as a food.Vitellins: Major egg yolk proteins from egg-laying animals such as non-mammalian VERTEBRATES; ARTHROPODS; and others. They are high-density lipoglycoproteins derived from circulating precursors, VITELLOGENINS. Vitellins serve as nutrients for the growing non-mammalian embryos (EMBRYO, NONMAMMALIAN).Ovum: A mature haploid female germ cell extruded from the OVARY at OVULATION.Egg Hypersensitivity: Allergic reaction to eggs that is triggered by the immune system.Nutritional Requirements: The amounts of various substances in food needed by an organism to sustain healthy life.Eggs: Animal reproductive bodies, or the contents thereof, used as food. The concept is differentiated from OVUM, the anatomic or physiologic entity.Ileostomy: Surgical creation of an external opening into the ILEUM for fecal diversion or drainage. This replacement for the RECTUM is usually created in patients with severe INFLAMMATORY BOWEL DISEASES. Loop (continent) or tube (incontinent) procedures are most often employed.Dietary Proteins: Proteins obtained from foods. They are the main source of the ESSENTIAL AMINO ACIDS.Cooking: The art or practice of preparing food. It includes the preparation of special foods for diets in various diseases.Amino Acids, Essential: Amino acids that are not synthesized by the human body in amounts sufficient to carry out physiological functions. They are obtained from dietary foodstuffs.Nitrogen: An element with the atomic symbol N, atomic number 7, and atomic weight [14.00643; 14.00728]. Nitrogen exists as a diatomic gas and makes up about 78% of the earth's atmosphere by volume. It is a constituent of proteins and nucleic acids and found in all living cells.Isotope Labeling: Techniques for labeling a substance with a stable or radioactive isotope. It is not used for articles involving labeled substances unless the methods of labeling are substantively discussed. Tracers that may be labeled include chemical substances, cells, or microorganisms.Egg Yolk: Cytoplasm stored in an egg that contains nutritional reserves for the developing embryo. It is rich in polysaccharides, lipids, and proteins.Breath Tests: Any tests done on exhaled air.Digestion: The process of breakdown of food for metabolism and use by the body.Egg Shell: A hard or leathery calciferous exterior covering of an egg.Amino Acids: Organic compounds that generally contain an amino (-NH2) and a carboxyl (-COOH) group. Twenty alpha-amino acids are the subunits which are polymerized to form proteins.Egg White: The white of an egg, especially a chicken's egg, used in cooking. It contains albumin. (Random House Unabridged Dictionary, 2d ed)Body Weight: The mass or quantity of heaviness of an individual. It is expressed by units of pounds or kilograms.Parasite Egg Count: Determination of parasite eggs in feces.Oviposition: The process of laying or shedding fully developed eggs (OVA) from the female body. The term is usually used for certain INSECTS or FISHES with an organ called ovipositor where eggs are stored or deposited before expulsion from the body.
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