The new expert panel has been convened to help time poor healthcare professionals sort out fact from fiction when it comes to eggs and good nutritional advice.
Associate Professor Karam Kostner, cardiologist at the University of Queensland in Brisbane and member of ENAG, said the scientific evidence points to a positive role for eggs in a healthy diet.
“The clinical and research evidence shows that the beneficial nutritional contribution eggs make to a balanced diet for the average healthy person is far more important than any concern people may have regarding egg consumption and plasma cholesterol,” Professor Kostner said.
“ENAG is reviewing the latest research which suggests that while elevated plasma cholesterol is an important treatable risk factor for coronary heart disease, reducing saturated fat intake, losing weight and taking cholesterol lowering medication is more beneficial than restricting the intake of eggs”, he said.
Mr James Kellaway, Managing Director of the Australian Egg Corporation, said the new Egg Nutrition Advisory Group will play an important role in helping healthcare practitioners stay up-to-date with the latest information on eggs, health, diet and disease.
“The quality Australian egg has been the subject of negative publicity for decades now. However, the egg industry is so confident about our product that we are having it scrutinised by the most distinguished medical and nutritional experts in Australia,” Mr Kellaway said.
“The independence and experience of ENAG’s members is undeniable, and AECL will ensure that their examination of the literature results in the highest quality information being forwarded to health care professionals and consumers alike,” Mr Kellaway said.
The evidence on eggs
Ms Sharon Natoli, member of ENAG and founding Director of Food Nutrition Australia, said members of the group come from a range of disciplines within science and medicine, and they are well positioned to assess the evidence on eggs.
“We have reviewed all the available literature and found scientific opinion is weighted in favour of eggs as a beneficial and important contributor to a healthy diet,” Ms Natoli said.
“Eggs make an excellent contribution to daily nutrient intakes containing 18 essential vitamins and minerals. They are a versatile natural food with significant nutritional benefits for people of all ages. They are also relatively low in saturated fat and provide the highest quality protein of all foods,” she said.
The survey of Australian GPs found that while most ( 98.6% ) correctly recognised eggs as a good source of protein, the majority did not realise eggs were a good source of other vitamins and minerals including vitamin B12 and folate.
ENAG will focus on providing simple, factual information and analysis to cut through the confusion on the nutritional makeup of eggs, the role eggs play at different stages of life, and the effect eggs can have on a range of diseases.
Members of the Egg Nutrition Advisory Group are:
• Dr Manny Noakes Senior Research Dietitian, CSIRO Health Sciences and Nutrition, Sydney
• Ms Sharon Natoli Accredited Practising Dietitian and founding Director, Food and Nutrition Australia, Sydney
• A/Prof Karam Kostner Cardiologist, University of Queensland, Brisbane
• Dr David Lim General Practitioner, Church Street Medical Practice, Sydney
• Dr Tania Markovic Endocrinologist, Royal Prince Alfred Medical Centre, Sydney