‘From health villain to hero’: report acquits eggs

‘From health villain to hero’ Expert report acquits eggs

With its ability to boost health, tackle obesity and help prevent some diseases, the humble egg is being labelled a hero according to a new review(1).

Aimed at investigating associations between egg nutrient consumption and health outcomes, the report was undertaken by a group of international registered nutritionists and dietitians and will be published in the June issue of the journal of Nutrition & Food Science.

Findings suggest that eating eggs is associated with satiety, weight control, better diet quality and eye health. Antioxidants found in egg yolk may help prevent age-related macular degeneration(2).

The high-quality protein may also prevent the degeneration of skeletal muscle associated with ageing(3).

Those who avoid eggs in the belief that it will reduce serum cholesterol may exacerbate other health problems. In fact the American National Health and Examination Survey of over 27,000 people found that cholesterol levels were lower amongst frequent egg users(4). Those consuming eggs had higher intakes of all nutrients except vitamin B6 and fibre. Micronutrient intakes were higher amongst adults eating more than four eggs per week. These include Vitamin A and D, B12, niacin, iodine, zinc, magnesium, choline, folate, selenium, lutein and zeaxanthin(4).

The review concludes that for most people eggs have little or no influence on cholesterol levels and may be beneficial for satiety, weight control and eye health.

New Zealand Registered Dietitian, Cindy Williams, says, “After years of being told to limit eggs to no more than three a week I think many people, particularly parents and older people will be relieved to know that it’s fine to eat a few more. This report gives us scientifically backed permission to swap our jam on toast for eggs on toast. Surely that has to be a good thing.”

ENDS

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