Reading Material for HCPs
Reading Material for HCPs
The information and resources contained on this page 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 included on this page 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.
If you like to connect or require more information not found in the Australian Eggs HCP pages, please don’t hesitate to contact us
Eggs are one of the top three food sources of choline. 1 This essential and mostly unknown micronutrient is vital in health and wellness across all life stages.
Prevalence of Egg Allergy in Australia In Australia, food allergy affects one in ten young children, with cow’s milk, eggs and nuts the most common food allergens1. Raw egg allergy is very common, estimated to affect approximately 8.
The 2011-2012 Australian Health Survey reported 5. 1% of adult Australians have diabetes and a further 3. 1% are at high risk of developing diabetes1. The survey also found that for every 4 cases of diagnosed diabetes there was one case that goes undiagnosed.
Plant-based diets, both vegan and vegetarian, are rising in popularity in Australia. Between 2012 and 2016, the number of Australian adults whose diet is all or almost all vegetarian has risen from 1. 7 million people (or 9. 7% of the population) to almost 2. 1 million (11. 2%)1.
It is estimated that 62. 8% of Australian adults are currently overweight or obese (11. 2 million people)1. Overall more men (70. 8%) are overweight or obese than women (56. 3%)1 and rates have increased over the last 2 decades. In 1995, 56.
Nutrition plays a significant role in maintaining the health of older adults. Ensuring adequate dietary intake can help enhance quality of life, reduce chronic disease risk and increase longevity1-3. Older Australians are faced with a range of issues that can affect their food intake, including a reduction in appetite.
Teenagers (aged 12-18 years) can have irregular eating patterns, with a tendency to skip breakfast, graze constantly, have a high intake of snacks, confectionary and soft drinks, experiment with different diets, and make poor food choices.
Pregnancy and lactation increase a woman’s nutritional requirements for key nutrients such as energy, protein, omega-3 fatty acids and most vitamins and minerals including folate, iron and zinc. Adequate nutrition during pregnancy is essential to optimise both maternal health and that of the developing child1,2.
Eggs contain an average of 10. 3 grams of total fat per serve of eggs* making them a moderate source of dietary fat. The majority of the fat in eggs is unsaturated with 3. 4 grams being saturated fat.
The most recent Australian Health Survey1, found one in three Australians aged 18 years and over have abnormal or high total cholesterol and/or LDL cholesterol levels.
Age-related eye disorders have been reported as the leading causes of vision impairment and blindness in Australia1,2. These disorders include cataracts, age-related macular degeneration (AMD), diabetic retinopathy and glaucoma1, with age-related macular degeneration being the most common cause of blindness3.
Eggs have the highest nutritional quality protein of all food sources, providing all the essential amino acids in amounts that closely match human requirements1. One serve of eggs* contains 12.
Almost a quarter (23%) of Australian adults have a mild or moderate vitamin D deficiency. In the cooler months, these deficiency levels rise to as high as 40%.