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The Egg Nutrition Council (ENC) – formerly the Egg Nutrition Advisory Group – was created to provide independent and unbiased advice on eggs and good nutrition to the Australian Egg Corporation Ltd (AECL). Its membership includes leading Australian and international healthcare professionals with a deep interest in food and good nutrition.

As part of its role, the ENC reviews scientific research papers, studies and reports on eggs and nutrition from Australia and around the world. It then provides scientifically substantiated guidance and advice to the AECL and as well as developing position papers on the different aspects of egg nutrition for Australian Healthcare professionals. 

There has been much confusion in recent years about egg consumption, its impact on people’s health and the ‘right’ number of eggs to eat. There have also been many myths about the impact of eggs on health and in particular cardiovascular disease and cholesterol. And the role of the ENC is to assist in overcoming the myths and confusion about egg consumption.

Latest Newsletter

ENC Newsletter October 2015

Eggs are the unbeatable choice at breakfast because they contain the world’s highest quality protein. Eating two eggs on toast provides significantly more protein compared to other commonly... Read more

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Meet the Egg Nutrition Council Team

  • kostner

    Prof. Karam Kostner

    Cardiologist & Lipidologist Mater Adults Hospital & UOQ, Brisbane

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  • markovic

    Prof. Tania Markovic

    Royal Prince Alfred Hospital and The University of Sydney

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  • natoli

    Sharon Natoli

    Accredited Practising Dietitian. Founding Director of Food and Nutrition Australia

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  • grant

    Dr. Cameron Grant

    Associate Professor University of Auckland and Consultant at Starship Children’s Hospital

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