Health and Nutrition

Egg Myths

Myths

 

Myth: Eggs contain cholesterol and therefore need to be restricted in the diet if you are concerned about heart disease.

Fact: The Heart Foundation recommends that within a diet that is low in saturated fat, all Australians can enjoy up to an egg a day without adversely affecting their risk of heart disease.

Myth:  Restricting egg intake during pregnancy reduces the risk of the baby having an egg allergy.

Fact: The Australian Society of Clinical Immunology and Allergy (ASCIA) does not recommend restricting the mother’s diet during pregnancy in order to eliminate ‘allergenic foods’ (including peanut, egg, fish, soy and cow’s milk) as research does not support this as a strategy for reducing the development of allergenic diseases. Eggs can therefore be included in the diet of pregnant women as long as they are tolerated by the mother.

Myth: Introduction of eggs in the diet of children should be delayed beyond 12 months to reduce the risk of egg allergy developing.

Fact: Previously, it has been suggested that for infants at risk of developing allergies, eggs should be avoided at least for the first 12 months of life. However, The Australian Society of Clinical Immunology and Allergy (ASCIA) recognise there is no evidence that dietary restrictions after 6 months of age have any additional benefits.  The Australian Dietary Guidelines for Children and Adolescents include the suggestion that egg yolk be introduced from 8 months of age. This is a suggestion only with research showing egg yolk can be well tolerated by infants from 6 months of age. There are no specific guidelines for the introduction of egg white however it is generally recommended from 9-12 months of age.

Myth: Organic and free range eggs are more nutritious than standard eggs.

Fact: Research conducted by the Australian Egg Corporation shows no nutritional differences between eggs produced using different production systems.  The main nutritional differences that arise in eggs are in those that have been produced from hens fed special diets, for example, omega-3 enriched eggs.