To egg or not to egg?

The humble egg is forever dipping in and out of favour amongst nutrition experts. Some claim eggs add to our cholesterol burden and increase the risk of heart disease, while others say moderate consumption is perfectly fine.

The latest research from Canada blurs the picture yet again. A study of around 1250 sixty-something men and women published in the scientific journal Atherosclerosis showed that eating more than two eggs per week created a statistically significant increase in carotid artery plaque.

The study found that, even though plaque increased in line with age after people reached 40, it increased exponentially amongst those who ate more than two eggs per week over a number of years.

The authors suggest avoiding regular consumption of egg yolk if you’re at risk of cardiovascular disease.

Closer to home, however, the National Heart Foundation recommends eating up to six eggs per week. The Foundation says cholesterol in food has only a minor effect on cholesterol in the body, though it does note that some people are more sensitive to dietary cholesterol than others.

The bottom line? If in doubt, consult your GP or an Accredited Practising Dietitian.

National Heart Foundation
Food and nutrition facts”:

Dietitians Association of Australia
Phone 1800 812 942

Article written by Fiona Marsden