Inaugural Award Will Study Effects of Whole vs. Yolk Free Eggs on HDL

February 1, 2016, Washington, DC — The Sugar Association is pleased to co-sponsor a pilot grant award with the Research Dietetic Practice Group (RDPG) of the Academy of Nutrition and Dietetics to further our understanding of nutrition-science.

The inaugural grant was awarded to Francene Steinberg, PhD, RD, of the University of California-Davis, to study the effects of whole egg consumption versus yolk free egg consumption on HDL cholesterol composition and function.

“We are pleased to contribute to the important mission of the Research Practice Group,” said Sugar Association Interim President and CEO Courtney Gaine, PhD, RD. “As a scientist, I feel strongly that supporting sound research is critical not only to The Sugar Association’s mission, but also a responsibility of the entire food industry—it should be the guiding principle for all of us.”

The Research Dietetic Practice Group promotes the conduct and application of research related to food, nutrition and dietetics. It also provides its members with information and networking to allow them to be the valued source for conducting, interpreting, and applying research related to food, nutrition and dietetics. To learn more, go to

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