Nutritional Information

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  Eggs and Gut Heath

  Gut Decisions: Eggs, Microbiome and Cognition
  One of the most significant advances in nutrition research over recent years has been growth in understanding of the role the gut microbiome plays in maintaining and promoting good health and well-being.

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  Eggs and Vitamin D

  Vitamin D status in Australia
  Vitamin D deficiency remains relatively common in Australia. Data from the Australian Health Survey indicates approximately 23% of Australian adults are vitamin D deficient, with prevalence increasing during the cooler months and in southern regions of the country (1).

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  Eggs, Cholesterol and Heart Health

  Overview
  Dietary advice on eggs, cholesterol and heart health has evolved over the years.

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  Eggs and Protein

  Overview
  Eggs provide high-quality protein, delivering all essential amino acids in a highly digestible form. Due to its balanced amino acid profile and high bioavailability, egg protein is often used as a reference protein for evaluating the quality of other protein sources (1).

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  Eggs and Diabetes

  Overview
  Diabetes is a major public health issue in Australia, with type 2 diabetes accounting for the majority of cases. Rising prevalence is strongly linked to factors including overweight and obesity, physical inactivity and poor diet (1,2).

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  Eggs and Weight Management

  Overview
  Overweight and obesity remain highly prevalent in Australia, with 65. 8% of adults classified as overweight or obese, and 67. 9% having a waist circumference that places them at increased risk of disease (1).

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  Eggs and Fat

  Overview
  Eggs are a nutrient-dense food providing a moderate amount of dietary fat, with the majority coming from the healthier unsaturated fatty acids. A standard serve of eggs (2 × 60g) provides approximately 10. 3g total fat. This is made up of:
  
  5. 3g monounsaturated fat
  1.

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  Choline: The Forgotten Nutrient in Eggs

  An Essential Nutrient Across the Lifespan
  Eggs are one of the richest dietary sources of choline. ¹ Choline is an essential nutrient involved in cell membrane structure, methylation, neurotransmitter synthesis (e. g. acetylcholine), and lipid metabolism.

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  Eggs and Allergies

  Overview
  Food allergy is common in Australia, affecting more than 10% of infants at 12 months of age. Raw egg allergy is one of the most common childhood food allergies, particularly during infancy, although many children can tolerate baked egg products (1).

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  Eggs as a Meat Alternative

  Overview
  Plant-based and vegetarian eating patterns are increasing in popularity in Australia, with many individuals reducing or excluding red meat for health, environmental or personal reasons (1). As these preferences take hold, eggs provide a nutrient-dense, high-quality protein option that can help meet nutritional requirements.

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  Eggs and Older Adults

  Nutrition and Healthy Ageing
  Nutrition plays a central role in supporting health, independence and quality of life in older adults. Higher diet quality has been consistently associated with reduced risk of chronic disease, better functional capacity and increased longevity (1,2,3).

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  Eggs in Children and Adolescents

  Nutrition in childhood and adolescence
  Good nutrition during childhood is essential to support growth, development and long-term health. Establishing healthy eating habits early in life also helps build a foundation for healthier dietary patterns during adolescence and adulthood.

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  Eggs and Pregnancy

  Nutrition before pregnancy
  Nutrition prior to conception plays an important role in fertility and pregnancy outcomes.

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  Eggs and Eye Health

  Overview
  Eye disorders are a major health issue in Australia, and are particularly prevalent with ageing. Age-related macular degeneration (AMD), cataracts, diabetic retinopathy and glaucoma are among the leading causes of vision impairment and blindness (1,2).