ENC Roundtable Report

In 2009, a group of leading Australian healthcare professionals – including members of the Egg Nutrition Council (ENC) – gathered in Sydney to review available research surrounding the nutritional contribution of eggs to a healthy diet.

The outcome of this meeting was the Egg Nutrition Roundtable Report for Healthcare Professionals which was prepared as a consensus document with its content and recommendations supported and approved by those healthcare professionals who attended.

This group, which included nutritionists, a cardiologist, general practitioner, endocrinologist and nutrition researchers arrived at six key recommendations for healthcare professionals around the value of eggs in the Australian diet.

The recommendations were:

1. Communicate the Heart Foundation message that up to six eggs a week is of nutritional benefit to all Australians as part of a healthy diet that is also low in saturated fat.
2. Explain that the effect of dietary cholesterol on raising serum cholesterol is generally not as strong as is commonly believed, especially in the context of a balanced diet, low in saturated fat.
3. Communicate the nutritional benefits of eggs to specific patient groups – expectant mothers, parents of children, vegetarians, athletes and the elderly.
4. Reassure those concerned about egg consumption and the risk of cardiovascular disease that recent clinical and epidemiological research has shown up to six eggs a week provides a range of nutritional benefits without increasing the risk of heart disease.
5. Explain that people with diabetes may consume up to six eggs a week, as part of a low saturated fat diet.
6. Inform patients that eggs are a nutrient and protein rich food that can contribute positively to their health.

The full Egg Nutrition Roundtable Report for Healthcare Professionals is available here to download.