Consumption of eggs dates back to ancient times, when China was a major early adopter while other cultures thought it was wasteful to eat the eggs rather than allow them to hatch. An up-and-coming application of eggshell membrane that appears to be in the early stages of development is for digestive health. Each chicken eggshell has been reported to contain approximately 2 g of calcium in the form of calcium carbonate, which makes up approximately 95% of the shell. Concerns about cholesterol content of eggs and dietary cholesterol's potential association with the development of atherosclerosis led to a near 25% drop in demand for fresh eggs during the 1980s. Later developments in scientific research indicated that the association between dietary cholesterol and risk of cardiovascular disease was less clear than once thought. Additional research is necessary to explore the application of ovotransferrin and peptides from its hydrolysis for human health including potential antiviral, antioxidant and anti-inflammatory effects.