3 September 2015
Eating eggs is unlikely to raise blood cholesterol levels and increase risk of heart disease, new reports reveal.
The recent 2015 US Dietary Guidelines Advisory Committee Reporti has removed any recommendations around limiting dietary cholesterol intake, reinforcing eggs’ role as part of a healthy, well balanced diet.
While eggs do contain cholesterol, this new report highlights that there is little link between dietary cholesterol and blood cholesterol – an insight that is welcomed by the industry and health professionals.
“We have known for some time that cholesterol in food is not associated with raising blood cholesterol,” New Zealand Nutrition Foundation Dietitian, Sarah Hanrahan, says.
“This is great news for Kiwi egg lovers who were previously concerned that the cholesterol found in eggs may raise their blood cholesterol levels.”
Another recent study adds that daily egg consumption has no adverse effects on those with, or at risk of heart disease.
“There is plenty of evidence now that supports swapping food with high saturated fat for healthy fats from food like oily fish, olive oil and avocado. Eggs are a natural wholefood, like vegetables, which should be encouraged to be eaten as part of a healthy diet.”
Eggs are a nutritious, affordable, high quality protein food containing 11 essential vitamins and minerals. A large egg contains about five grams of fat, with less than half of that saturated fat.
The New Zealand Nutrition Foundation reiterates that Kiwis can eat up to six eggs a week as part of a balanced diet for most people.
Leading health organisations in the United Kingdom, National Health Service (NHS) and the British Heart Foundation (BHF) state that eggs can be a part of a healthy balanced diet, and have included no restrictions on the amount of eggs consumed in their dietary recommendations.
“It’s exciting to see this global egg revival of sorts with support from other leading health organisations around the world,” Hanrahan says.
Released and prepared on behalf of Eggs Incorporated by Goode PR, Auckland. For more information contact: Shannon Slade of Goode PR, on +64 9 480 9948, +64 21 389 559 or email firstname.lastname@example.org
1. Scientific Report of the 2015 US Dietary Guidelines Advisory Committee (DGAC), 2015 Feb.
2. Effects of egg ingestion on endothelial function in adults with coronary artery disease: a randomized, controlled, crossover trial. Yale University Prevention Research Center. 2015 Jan.