Eggs nutritional myths busted! - Roundtable report released by ENC
A special in-depth report which examines the latest scientific research around the nutritional qualities of eggs and addresses the misconceptions around eggs and serum cholesterol has now been released.
The Egg Nutrition Roundtable Report was prepared following a recent meeting of leading healthcare professionals in Sydney where research on eggs and nutrition from Australia and around the world was examined.
The group of healthcare professionals included a cardiologist, general practitioner, nutrition researchers, endocrinologist and a dietitian. Some of the attendees are members of the Egg Nutrition Council (ENC), a group of leading healthcare professionals providing nutrition advice to the Australian egg industry and Australian healthcare professionals.
The Report highlights the nutritional benefits of the chicken egg while putting into context some long held myths about egg consumption and its contribution to serum cholesterol and cardiovascular disease.
ENC member and leading lipidologist and cardiologist, Dr Karam Kostner, Associate Professor of Medicine at the University of Queensland, Mater Hospital, Brisbane says, "There is no doubt, due to the long-standing nutritional myths that have surrounded eggsfor decades, many Australians have been missing out on essential nutrients by unnecessarily limiting eggs in their diet."
"Eggs are nutrient dense, rich in high quality protein and omega-3 and are a valuable source of many essential micro-nutrients."
"The value of the chicken egg as a nutrient-rich food, which has minimal impact on serum cholesterol in most people, is now fully recognised by leading health bodies both in Australia and around the world," Dr Kostner said.
Following a recent review of evidence surrounding the effect of dietary fats on health, The National Heart Foundation of Australia, now recommends up to six eggs a week can be included as part of a healthy, balanced diet, which is low in saturated fat.
The Roundtable Report also provides a range of recommendations to healthcare professionals on egg consumption and their patients.
Healthcare professionals are able download a copy of the report at www.enc.org.au or to receive a printed copy email info@enc.org.au
Roundtable Report Recommendations to Healthcare Professionals
- Communicate the Heart Foundation message that up to six eggs a week is of nutritional benefit to all Australians on a healthy diet, low in saturated fat.
- Explain that the effect of dietary cholesterol on raising serum cholesterol is generally not as strong as is commonly believed, especially in the context of a balanced diet, low in saturated fat.
- Communicate the nutritional benefits of eggs to specific patient groups – expectant mothers, parents of children, vegetarians, athletes and the elderly.
- Reassure those concerned about egg consumption and the risk of cardiovascular disease that recent clinical and epidemiological research has shown up to six eggs a week provides a range of nutritional benefits without increasing the risk of heart disease
- Explain that people with diabetes may consume up to six eggs a week, as part of a low saturated fat diet.
- Inform patients that eggs are a nutrient and protein rich food that can contribute positively to their health.
Members of the Egg Nutrition Council
- Dr Tania Markovic, Endocrinologist, Royal Prince Alfred Hospital and Clinical SeniorLecturer, University of Sydney
- Dr Don McNamara, former managing director of the Egg Nutrition Centre in Washington DC, US
- Dr Manny Noakes, Senior Research Dietician, CSIRO
- Ms Sharon Natoli, Accredited Practising Dietitian and Founding Director, Food & Nutrition Australia
- Dr Karam Kostner, lipidologist and cardiologist, Associate Professor of Medicine atthe University of Queensland, Mater Hospital, Brisbane
For further information or images contact:
Lisa Michalanney or Glenn Taylor
Porter Novelli Ltd
On behalf of AECL
02 8987 2108 or 0421 067 953
lmichalanney@porternovelli.com.au
gtaylor@porternovelli.com.au