ADHD: Making every eating opportunity count
Appetite suppression is a common effect of stimulant medication for ADHD, but the consequences can extend beyond skipped lunches. Could practical, nutrient-dense foods such as eggs help?
Healthcare Professionals Hub
Resources For Healthcare Professionals
Eggs are a nutrient rich food, which provide a range of health benefits. The information and resources contained in this section have been developed for Australian healthcare professionals, who are involved in discussions about dietary advice and nutrition, including eggs, with their patients or customers.
All information is based on the results of published clinical and scientific studies on eggs and nutrition, both from Australia and around the world, and has been reviewed by Accredited Practising Dietitians.
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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).
Eggs, Cholesterol and Heart Health
Overview
Dietary advice on eggs, cholesterol and heart health has evolved over the years.
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).
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).
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).
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.
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.
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).
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.
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).
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.
Eggs and Pregnancy
Nutrition before pregnancy
Nutrition prior to conception plays an important role in fertility and pregnancy outcomes.
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).
Maternal and Child Health Nurses
Are you a maternal or child health nurse? Grab our first foods fact sheet and recipes here for free. We have plenty of resources for you to share with your patients, helping them make the best dietary decisions for their child.
FAQs
How many eggs can I tell my patients to eat?
How many eggs is it safe to consume for:
- People with high cholesterol: Individuals with high cholesterol may consume up to six eggs per week as part of a low saturated fat diet. Saturated fat intake has a significantly greater impact on cholesterol levels compared to dietary cholesterol intake.
- People with diabetes: Individuals with diabetes may consume up to six eggs per week, as part of a low saturated fat diet. There is some evidence that consumption of higher amounts of eggs may increase the risk of heart disease in this population group however further research is required in this area before specific recommendations can be made.
- People at risk of CVD: Individuals at risk of CVD, can consume up to six eggs per week in the context of a diet low in saturated fat, without adversely affecting outcomes. While there has been calls from some researchers for this group to limit egg intake, the current best available evidence does not suggest this is necessary.
- People with metabolic syndrome: Individuals with metabolic syndrome can follow the same guidelines as the rest of population and consume up to six eggs per week8. There is some recent research in this group of individuals suggesting higher intakes of eggs helps improve carotenoid status through increasing HDL cholesterol as well as lipid levels and insulin sensitivity.
- Pregnant women: Pregnant women can enjoy up to six eggs per week to help contribute protein and valuable micronutrients to the diet.
- Children: Since most studies assessing the role of eggs in health are conducted in adults, it is difficult to quantify a particular level of egg intake for children. It is recommended that children follow the healthy eating recommendations set out in the Australian Dietary Guidelines, which recommend including eggs as part of the lean meat, fish, poultry and alternatives group. The Australian Guide to Healthy Eating recommends children aged 4-7years consume ½-1 serve from this food group each day and children aged 8-11 years consume 1-1 ½ serves. A serve of eggs is defined as 2 small eggs.
How many children are affected by egg allergy?
Australian data indicates that the prevalence of raw egg allergy in 12 month old infants is approximately 8.9%. Of these, 80% have been found to tolerate baked egg. It is also important to note that the majority of children grow out of their egg allergy with egg tolerance usually developing between the ages of 2 and 4 years. To find out more about feeding eggs to babies and children click here.
What are the symptoms of egg allergy?
In those with egg allergy, immediate reactions to egg ingestion can include hives (urticaria), angioedema, vomiting, diarrhoea and/or wheeze. Symptoms usually occur within 30 minutes of egg contact but may be delayed for 1-2 hours in a minority of cases. Severe life-threatening events and fatal anaphylaxis to egg in children are less common than to peanut and milk.