Eggs: healthy or risky?
The review analyses health and nutrition research around eggs between 2010 and 2022, with the evidence pointing strongly towards eggs being nutritious and beneficial, especially for appetite control, body composition and healthy ageing. Eggs were also the most sustainable animal protein according to climate stats.
Dietitian and research co-author, Dr Carrie Ruxton, says: “Our new review – Eggs: healthy or risky? A review of evidence from high quality studies on hen’s eggs – looked at the highest-quality evidence from randomised controlled trials and meta-analyses carried out between 2010 and 2022. We found that the evidence points strongly towards eggs being nutritious and beneficial, especially for appetite control, body composition and healthy ageing”.
Despite the multiple benefits of eating eggs, many Brits are still missing out. One UK survey suggests that 4 in 10 people don't eat eggs in a typical week. In 2021, UK estimates were 198 eggs per person per year or under 4 eggs a week on average. This is far lower than the ideal range of 7-14 eggs a week that was found to be beneficial in the new research review.
Dr Ruxton says, “Encouraging children, adults and especially older people to eat at least an extra four eggs a week would improve intakes of vital nutrients for health, in particular folate, iodine, choline and vitamin D. This is important for populations at risk of nutrient gaps and at key life stages such as infancy, teenage years, older age and child-bearing years.
“A moderate intake of 7-14 eggs a week in the context of a varied and balanced diet would be beneficial for most people, particularly for promoting vitamin, mineral and protein intakes, protecting vital muscle mass and improving feelings of fullness after meals to aid weight management”.
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